Hummus of coral lentils and dried tomatoes & Naans
[…] OK, I hourst, the title might be a bit misleading. In Arabic, “hummus” means chickpea, which is, in the original preparation, pureed and then mixed with tahini, sesame cream. Here, I rather wanted to use coral lentils which owe their name to their orange-pink color. […]
- 250 grams coral lentils
- 50 grams coconut milk
- 10 pieces sun-dried tomatoes
- 2 cloves garlic
- 3 tbsp. olive oil
- 1 C. lemon juice
- Salt and pepper
Preparation 15 mins
Cooking 15 mins
Rest 45 mins
Start by rinsing the lentils thoroughly.
In a saucepan, cover them with twice their volume of lightly salted water and cook for 15 minutes from the first boil over medium heat.
If there is a little water left, drain the lentils well before mixing them with the rest of the ingredients: the turmeric, the coconut milk, the dried tomatoes, the lemon juice, and the previously degermed garlic. When the puree is very smooth, adjust the seasoning and set aside in the fridge.
How to degerm garlic?
You can add some fresh herbs to the hummus, such as coriander for example.