Green Lentil, Garlic, Leek Hummus

Servings: 2 quarts

Chef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and toppings, and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, and falafel; and toppings like pickled lentils, and crispy roasted lentils.

Recipe by

Chef Rebecca Peizer Culinary Institute of America

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Ingredients

Directions

Nutrition

Ingredients

2 oz (57 mL) canola oil

1 cup (250 mL) onions, minced

1 oz (30 g) garlic, minced

1/2 cup (125 mL) celeriac, minced

1/2 cup (125 mL) carrots, minced

1 cup (250 mL) leeks, minced

as needed, salt

as needed, ground black pepper

4 cups (1 L) whole green lentil puree

1 sprig thyme

1 sprig rosemary

1 bay leaf

3 oz (90 g) butter

Directions

Heat oil in a sauté pan and sauté onion until translucent. Add garlic and heat through until fragrant.
Add celeriac, carrots, and leeks and continue to cook, stirring until softened, about 4 to 5 minutes. Season with salt and pepper.
Add lentil puree, rosemary, thyme, and bay leaf. Simmer until all ingredients are completely tender and flavors are combined.
Process the lentil mixture with the butter to create a smooth paste. Add any liquid as needed.
Adjust seasoning to taste and serve warm or chilled.

To Make The Lentil Puree: Bring 1 1/2 cups (375 mL) lentils and 4 cups (1 L) water to a boil. Cover and simmer for 20-25 minutes. Drain, reserving the liquid. Add 1/4 cup (60 mL) of the lentil liquid back into the lentils. Puree in a blender or food processor until smooth.

Produced by The Culinary Institute of America as an industry service to Canadian Lentils.

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Chef Rebecca Peizer Culinary Institute of America

Green Lentil, Garlic, Leek Hummus

Servings: 2 quarts

Chef Rebecca Peizer Culinary Institute of America

Ingredients

Directions

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