Lentil Hummus Recipe

Inspired by Ombré

Time1h

Serves4

charred eggplant, walnuts, za'atar, flat bread

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Ingredients

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Hummus

1 cup Lentils

2 cloves Garlic

3 tablespoons Tahini

2 tablespoons ReaLemon lemon juice

2 tablespoons olive oil

to taste Celtic sea salt

1 cup Water

Charred Eggplant

1 medium Eggplant

1 tablespoon olive oil

to taste Celtic sea salt

Walnut Topping

1 cup Walnuts

1 tablespoon Za'atar

Flat Bread

2 pieces Pita bread

Method

Hummus Preparation

Cook the Lentils

In a saucepan, combine lentils and water. Bring to a boil, reduce heat, and simmer for about 20 minutes until lentils are tender. Drain and let cool.

Blend the Hummus

In a food processor, add cooked lentils, garlic, tahini, lemon juice, olive oil, and salt. Blend until smooth, adding water as needed for desired consistency.

Eggplant Preparation

Char the Eggplant

Preheat the oven to 400°F (200°C). Cut the eggplant in half lengthwise, brush with olive oil, and sprinkle with salt. Place cut side down on a baking sheet and roast for 25-30 minutes until charred and soft.

Scoop the Flesh

Once cooled, scoop out the flesh of the eggplant and chop it. Set aside for topping.

Topping and Serving

Prepare the Walnut Topping

In a bowl, mix the chopped walnuts with za'atar and the reserved eggplant flesh.

Serve

Spread the lentil hummus on a serving platter, top with the walnut and eggplant mixture, and serve with pita bread.