Puy lentil hummus with smoked paprika

     I always keep lentils in my pantry. They are so nutritious, versatile and fast to prepare, you can make a meal in under half an hour. This lentil hummus is so flavorful thanks to the smoked paprika, I just want to eat the entire bowl myself! 

- 1/2 cup puy lentils
- 1 bay leaf
- 2 garlic cloves, mashed
- 2 teaspoons tahini
- salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika plus extra to garnish
- extra virgin olive oil to garnish

   Rinse the lentils, place in a pot, add enough water to cover them well, add the bay leaf and boil for about 20 minutes or until completely cooked. Drain, reserving some of their cooking liquid (about 1/2 cup) and let cool. When ready,  place lentils in the food processor, add the tahini, garlic, salt, cumin, smoked paprika and process. If the hummus is too dry, add a little bit of the cooking liquid ( you might not need it at all). Taste and adjust seasonings. You could add some freshly squeezed lemon juice, but I found it not necessary. Place hummus into a serving bowl, garnish with extra smoked paprika and a drizzle of evoo. Enjoy!

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