Lentil Hummus

Ingredients

3 dl (300g) dried lentils Water (for cooking) 2 cloves of garlic, minced 1 tablespoon tahini 2 teaspoons ground cumin 2 handfuls of fresh parsley, chopped Juice of 1/2 lemon 3 tablespoons rapeseed oil 1 teaspoon salt

Preparation

1 Rinse the lentils thoroughly under cold water. 2 Place the rinsed lentils in a gastro tray and add enough water to cover them. 3 Steam the lentils in the combi oven until they are tender – following the cooking steps below. 4 Drain the cooked lentils well. 5 In a blender, combine the lentils, garlic, tahini, cumin, parsley, and lemon juice. Blend until smooth and creamy. 6 Gradually add the rapeseed oil, adjusting the consistency with more oil or water as needed. 7 Season the lentil hummus with salt and additional lemon juice to taste.

Cooking steps in Invoq oven

Preheat – 110°C – 1 minute

Insert tray

Steam - 100°C - 50% fan speed – 20-30 minutes

Recommended

Imperial® tray 60 mm

Chef's tips

For a more vibrant flavour, lightly toast the cumin before blending. This releases the essential oils and enhances the aromatic profile of the hummus. You can also experiment with adding other herbs like cilantro or mint for a fresh twist. When serving, drizzle a bit of olive oil and sprinkle some smoked paprika or crushed red pepper for a final touch.

Sébastien Monjoin

Sales & Culinary Support

Lentil Hummus

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