35 min

Puy Lentil Hummus

Name: Puy Lentil Hummus
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 150.00 g Puy Lentils PDO; 1.00 g Piment d'Espelette PDO; 1.00 tbsp 1 lemon juice; x 1.00 dried bay leaf; 1.00 pod Drôme White Garlic PGI; 1.50 tbsp almond butter; 25.00 ml Vallée des Baux-de-Provence Olive Oil PDO; 1.00 pinch powdered cumin; 1.00 pinch Salt

Spread this hummus on anything and everything!

Preparation time

15 min

Ingredients For

Puy Lentils PDO

150 g See the article
Sauces & condiments

Piment d'Espelette PDO

1 g See the article
1 lemon juice 1 tbsp
dried bay leaf x 1
Drôme White Garlic PGI

1 pod See the article
almond butter 1.50 tbsp
Vallée des Baux-de-Provence Olive Oil PDO

25 ml See the article
powdered cumin 1 pinch
Salt 1 pinch

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Preparation

Place the lentils in a pot with three cups of water and the bay leaf. Bring to a boil and cook for 20 minutes at low heat. Drain. Set aside a bit of the water for use later. Remove the bay leaf.

Add the lentils, the remaining amount of cooking liquid, lemon juice, cumin, almond butter, salt, and Espelette pepper to a blender. Blend together, adding small amount of olive oil until the hummus becomes creamy.

Top with a pinch of Espelette pepper.

Enjoy over happy hour, spread it on bread, use it as a dip for raw veggies...the possibilities are endless!