Drive away with green broad beans and ricotta
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Hummus of yellow lentils ginger and turmeric
ingredients
servings
1
Red lentils, peeled
70 oz
Lemons
1 half
Garlic
1/2 wedge
Thaina
3 oz
Extra virgin olive oil
1 teaspoon
Salt
to taste
Cumin
1/4 teaspoon
Sweet paprika
to taste
Turmeric
1 teaspoon
Ginger
5 oz
single courses from Lebanon
Hummus of yellow lentils ginger and turmeric
Hummus of yellow lentils ginger and turmeric
ready in
1 hour 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A very fresh variant of the classic chickpea hummus
preparation
step 1
NB: for this recipe I used dehusked and not red yellow lentils.
step 2
boil the lentils for 10-15 minutes, they will have to stay nice hard; Drain and leave to cool for an hour.
step 3
Pour the lentils into a high-necked container. Add all the ingredients, blend with an immersion blender. If the blade is resistant, add a little water (one spoon at a time).
step 4
The hummus thus prepared will remain a very firm, spreadable cream, to be served cold or lukewarm. If you prefer, you can make it more creamy with the addition of more water, just add a little to the volatility, as it is easy to spoil the cream and make it too liquid.
step 5
Excellent on hot bread croutons, or accompanied by vegetable cruditè.
