Hirschfeld Recipe

Prepare and toast pumpernickel

Preheat a skillet over medium heat or preheat oven to 400°F (200°C). Brush both sides of pumpernickel slices lightly with olive oil and a thin smear of butter. Sprinkle each side with a light pinch of sea salt. Toast in the skillet 2–3 minutes per side until crisp and slightly charred at edges, or arrange on a rimmed baking sheet and toast in the oven 6–8 minutes, flipping halfway, until golden and crisp. Remove and keep warm.

Cook the lentils

Rinse lentils under cold water. In a medium saucepan combine lentils and 3 cups water. Bring to a boil, reduce to a simmer, skim any foam, and cook until lentils are tender but not falling apart, 18–22 minutes. Drain excess liquid and reserve about 2 tablespoons cooking liquid. Let lentils cool slightly.

Blend into hummus

In a food processor combine cooked lentils, tahini, lemon juice, garlic, cumin, smoked paprika, kosher salt and black pepper. Pulse to combine, then while processor runs drizzle in 3 tablespoons extra-virgin olive oil. Add warm water 1 tablespoon at a time until the mixture is smooth and spreadable (about 1–2 tablespoons). Taste and adjust seasoning with more lemon, salt, or pepper. Transfer to a bowl and set aside.

Cook the carrots

Bring a small pot of salted water to a simmer. Add chopped carrots and simmer until just tender, 6–8 minutes. Drain and let cool slightly.

Process tapenade

In a small food processor combine cooked carrots, olives, capers, shallot, lemon zest, red wine vinegar and parsley. Pulse until coarsely chopped but spreadable — you want some texture, not a purée. With the processor running drizzle in 2 tablespoons extra-virgin olive oil until the mixture holds together. Season with kosher salt and black pepper to taste. Transfer to a small bowl.

Assemble and dress salad

In a large bowl combine mixed lettuces, diced tomatoes, cucumber and thinly sliced red onion. In a small jar or bowl whisk together 3 tablespoons olive oil, 1½ tablespoons lemon juice, Dijon, honey (or maple), salt and pepper until emulsified. Pour dressing over salad and toss gently to coat. Stir in chopped parsley. Taste and adjust seasoning.

Build the HIRSCHFELD plate

Spread about 2–3 tablespoons of lentil hummus onto each toasted pumpernickel slice (or serve hummus alongside toasts). Spoon a heaping tablespoon of carrot tapenade beside or on top of the hummus on some slices for contrast. Arrange dressed salad on the plate next to the toasts. Drizzle a little extra-virgin olive oil over the toasts and salad, dust a pinch of smoked paprika over hummus if using, and garnish with microgreens or herb leaves. Serve with lemon wedges for squeezing over salad or toasts.

Serve immediately while toast is crisp. Leftover lentil hummus keeps in an airtight container in the refrigerator for up to 4 days; carrot tapenade for 3 days.