alternative hummus.

I hope everyone enjoyed their fourth, if you were celebrating!  Mine began peacefully with some of this:

And ended on a less tranquil note with some of these:

It’s all about balance.

After journeying on a packed train back to the city (in the company of apparently every other inhabitant of the island), I was craving something hearty, but not heavy for dinner.  

I visited with a close friend this weekend who currently lives in Dubai, and we spent a bit of time discussing how incredible hummus tastes when enjoyed in its native region.  I remember eating hummus in Israel and proclaiming I would never be able to eat it back home again – it was just that good.  Still, I’ve wanted to make my own for quite some time.  At the moment I am without chickpeas or a food processor, so the traditional kind was out.  

With only a blender to work its magic, I chose lentils as the base, assuming they would blend easily.  Plus, they fulfilled my yen for “hearty-not-heavy.”

lentil hummus

• 1/4 c dry lentils
• 1 clove garlic, minced
• 1 T lemon juice
• 1 T tahini
• 1 t evoo
• 5 fresh basil leaves
• salt and pepper to taste

Cook lentils until soft, about 20-25 minutes.  Drain and place in blender with other ingredients.  Blend well.  Refrigerate minimum one hour.

I wasn’t sure how this would turn out, so I made the recipe small.  But, I’m sure it could be easily doubled or quadrupled for a heftier, longer-lasting amount.

I enjoyed all that I made with dipping utensils:  swag bread, crackers, raw zucchini, carrots, and broccoli.  

How did you spend your fourth?

Related posts:

1. zucchini linguine.
2. hummus soup.
3. hummamole.