Smokey Garbanzo Lentil Hummus

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Spring 2016

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Smokey, Garbanzo, Lentil, Hummus

Smokey Garbanzo Lentil Hummus
1½ cups dry garbanzo beans
1/2 tsp. baking soda*
1 cup red lentils
1/2 cup lemon juice
1/2 cup tahini
1/4 cup water from cooking beans
3 tbsp. extra virgin olive oil
2 tsp. smoked paprika
1¾ tsp. sea salt
1/4 tsp. cayenne pepper
4 cloves garlic
Additional extra virgin olive oil, smoked paprika and chopped fresh parsley (optional toppers)

Make sure to puree the beans while they’re still warm for the best texture. It’s also great served warm with warm whole grain naan bread.

Prep: 30 minutes Soak: 1 hour to overnight Cook: about 2 hours
Stand: 1 hour Serves: 12

1. Place beans in a large pot and add water several inches above beans. Soak overnight, or to quick soak, bring to a boil and simmer for 5 minutes; let stand for 1 hour.

2. Drain well and add back to pot with baking soda and water to cover. Bring to a boil, reduce heat and simmer, covered, for 1½ hours or until very tender. While beans are cooking, place red lentils in a medium saucepan with water to cover. Cook, covered, for 45 minutes or until very tender; drain well.

3. Drain beans, reserving about 1/2 cup of cooking liquid. Spread beans on a large baking sheet and let cool slightly. Carefully remove as many skins as possible (this gives the hummus a silky smooth texture).

4. Place beans and lentils in a food processor while still warm and add remaining ingredients except toppers. Puree until very smooth. May be served warm, or cover and refrigerate until ready to serve. Garnish with additional oil, paprika and parsley if you like.

*Baking soda softens the bean skins, giving the finished hummus a super smooth texture.


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What's the equivalent quantity of canned beans?

Comment Number: 6826