Roasted Garlic Red Lentil Hummus
Try this Roasted Garlic Red Lentil Hummus recipe, or contribute your own.
Try this Roasted Garlic Red Lentil Hummus recipe, or contribute your own.
- Carbohydrate 0.987056252792226 g
- Cholesterol 0 mg
- Fat 3.37500000144734 g
- Fiber 0.0457500008111476 g
- Protein 0.0434625001229485 g
- Saturated Fat 0.466020000199849 g
- Serving Size 1 1 cup (15g)
- Sodium 0.181875000352496 mg
- Sugar 0.941306251981078 g
- Trans Fat 0.0913950000391945 g
- Calories 33 calories
Step-by-step
- Preheat oven to 400F.
- Peel most of the paper from a head of garlic. Slice top of the head off so that each clove is exposed.
- Drizzle the exposed garlic cloves with olive oil. Wrap in aluminum foil and bake for 40-50 minutes or until the cloves are completely tender.
- Once the garlic has cooled, squeeze the root to push the roasted garlic out of the cloves.
- Approx. ½ cup dry red lentils (split) = 1 cup cooked. Rinse ½ cup dry red lentils (split). Add the lentils and 1 cup of unsalted water to a small-medium sized saucepan. Bring to a boil and boil for 5-10 minutes (until lentils are just tender.)
- Combine canned chickpeas + juice, cooked red lentils, roasted garlic, and salt in a microwave safe bowl. Microwave for 5 minutes.
- Add microwaved chickpeas and lentils to your food processor along with the tahini, olive oil, lemon juice and nutritional yeast (if using.) Process on high until nice and creamy.
- Optional: For a super velvety texture, transfer hummus to your Vitamix, Blend-Tec or other high speed blender and blend on high for 1-2 minutes.
- Chill before serving. Optional: Garnish with sesame oil, chili powder or paprika, and chili flakes.
The Garlic Transformation
Roasted garlic yields a sweet, mellow paste by breaking down harsh allicin compounds into milder sugars during long thermal exposure. Baking a whole head at 400 degrees Fahrenheit for 40 to 50 minutes caramelizes the natural sugars inside each clove. Squeezing those softened cloves directly into the food processor removes any raw sharpness that would otherwise overwhelm milder legumes.
Legume Evolution
Red lentils offer a softer structural integrity than traditional chickpeas once boiled, completely changing the starch profile of the finished dip. Cooking dry red lentils at a ratio of one-half cup dry to one cup water for five to ten minutes yields one cup of cooked legumes that break down faster under blade action. Combining these soft split lentils with canned chickpeas bridges traditional Middle Eastern techniques with quick contemporary methods.
Texture Mechanics
High-speed blenders create superior emulsion stability compared to standard food processors by shearing fat droplets into microscopic sizes. Transferring the warm mixture to a high-speed blender for one to two minutes produces a velvety mouthfeel that traps air effectively. Chilling the finished puree for at least thirty minutes allows the starches to firm and the flavors to coalesce fully before presentation.
