Roasted Vegetable, Walnut and Green Lentil Hummus


 For a Monday, I did not really start the day right in terms of food choices. I woke up rather late, completely ignored the thought of eating a sen sible breakfast. Well, it was too late to scramble any eggs and somehow I was not into oatmeal this morning. I do not like cereal, which on practical notice does not really leave me with that many options.

I went off to work and then stopped at the corner deli, to have a breakfast platter, which I chose to complete with home fries. Later, I completed the process by eating some chicken curry and pilaf from the corner bodega.

The afternoon was a long one, crazy meetings drive me, well, crazy… It was one of those days I wanted to come back pour myself a couple of glasses of wine and sit and watch a movie. This is where I took matters in control!

I steeled myself to get on the treadmill and opted for my kindle instead of the movie. I have been reading Mansfield Park, one of the Jane Austen books that I have actually not read. I love the pretty writing and the calm pace. So, with the body and mind feeling better 35 minutes later, I decided to do something for dinner that kept up the spirits of the day but was relatively healthy. This recipe is not really a hummus but, I want to call it such due to the 2 tablespoons of tahini. We ate this with pita chips, I ate maybe more chips that needed but still was a good compromise.

Roasted Vegetable, Walnut and Green Lentil Hummus

Prep Time: 6-8 hours

Cook Time: 30 minutes

Makes 1 cup

Ingredients

1 red pepper cut into a dice

2 green chilies, minced

1 tomato, coarsely chopped

4 cloves garlic

4 tablespoons olive oil

2/3 cup green lentils, soaked for 6 hours and drained

1 teaspoon salt

1/3 cup walnuts

2 tablespoons tahini (optional)

1/3 cup chopped cilantro

¼ cup chopped dill

1 lime or lemon

Method of Preparation

1. Heat the oven to 400 degrees.

2. Place the red bell peppers, green chilies and tomatoes and garlic on a baking sheet.

3. Drizzle with the olive oil and bake for 20 minutes.

4. In the meantime, cook the soaked lentils with salt and 1 cup water for 20 minutes, until they are fairly soft.

5. Drain the lentils in a colander.

6. Place the lentils, roasted vegetables, walnuts, cilantro and dill in a blender.

7. Cut the lime or lemon and squeeze in the juice.

8. Blend until smooth.

Easy recipe

PS. The husband actually had this over wholegrain toast and some more olive oil.

 

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