Black Lentil Hummus Recipe

Rinse and cook lentils

Rinse 1 cup black beluga lentils under cold water and pick out any debris. In a medium saucepan combine rinsed lentils and 3 cups water. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 18–22 minutes until lentils are tender but not falling apart. Drain any excess water and allow lentils to cool slightly (5–10 minutes). Reserve a few whole lentils for garnish if desired.

Blend hummus

In a food processor add the cooked warm lentils, 1 cup tahini, 1/2 cup fresh lemon juice, 2 cloves garlic (peeled), 1 tsp ground cumin, 1/2 tsp smoked paprika, 1.5 tsp kosher salt and 1/2 tsp black pepper. Pulse to combine. With the processor running, stream in 3 tbsp olive oil and then add cold water 1 tablespoon at a time (up to 4 tbsp) until you reach a smooth, scoopable consistency. Taste and adjust seasoning — add more salt, lemon, or a splash of water if too thick. If desired stir in 1/2 tbsp lemon zest for brightness.

Finish

Transfer hummus to a shallow serving bowl. Smooth the surface with the back of a spoon creating a shallow well in the center. Drizzle a little olive oil over the top and sprinkle reserved whole lentils or a pinch of smoked paprika for color.

Roast pepper

Preheat broiler to high or heat a gas burner. Place 1 large red bell pepper on a sheet pan under the broiler or directly on the burner, turning occasionally until all sides are charred and blistered (about 8–12 minutes). Transfer to a bowl and cover with plastic wrap or a plate for 10 minutes to steam; this loosens the skin.

Peel and chop

When cool enough to handle, peel off the charred skin, remove stem and seeds, and chop the roasted pepper into small 1/4–1/2 inch pieces.

Prepare dates and combine

Pit and finely chop 4 Medjool dates. In a small bowl combine chopped roasted pepper, chopped dates, 1 tsp red wine vinegar, 1/2 tsp honey (or maple syrup), 1 tbsp olive oil, 1/4 tsp kosher salt and a pinch of smoked paprika. Stir to combine and taste — adjust acidity or sweetness to balance. This relish should be slightly chunky and sweet-savory to complement the hummus.

Prepare salad

Toss 2 cups baby arugula with a light drizzle (about 1 tsp) of olive oil and a squeeze of lemon wedge. Combine 2 cups mixed raw vegetables (carrot sticks, cucumber coins, radish) on a platter or serving board alongside the hummus for dipping.

Garnish

Sprinkle 2 tbsp chopped fresh parsley and 1 tsp toasted sesame seeds or crushed pistachios over the hummus edges or on the relish. Place lemon wedges on the board for extra brightness.

Warm naan

Brush each naan with a little olive oil or melted butter and warm in a 375°F (190°C) oven for 5–7 minutes or heat on a skillet 1–2 minutes per side until warmed and slightly crisp at the edges. Sprinkle a little coarse salt if desired.

To serve: Spread a generous layer of black lentil hummus on a plate or shallow bowl, spoon the roasted sweet pepper & date relish over one side or in the center, arrange arugula and raw vegetables around, and serve warm naan alongside for dipping.