Puy Lentil Hummus
Spread this hummus on anything and everything!
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!
Complementary drinks: Arbois Blanc, Côte-du-Jura Blanc.