Lentil Hummus with Roasted Peppers, Zucchini Caviar, and Tahini
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
Lentil hummus with roasted peppers, zucchini caviar, and tahini
Ingredients
- Lentils - 10.6 oz
- Sweet Pepper - 2 pieces
- Zucchini Caviar - 1.4 oz
- Fennel - ½ pieces
- Tahini - 0.7 oz
- Carrot - 14.1 oz
- Meyer Lemon Juice - to taste
- Butter - 0.7 oz
- Sugar - 1 tablespoon
- Olive Oil - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Preheat the oven to 392°F.
Step 2
Wash the peppers, place them on a baking sheet, and roast in the oven for about 30 minutes, until charred.
Step 3
Cook the lentils according to the instructions on the package.
Step 4
Transfer the cooked peppers to a bowl and cover with a lid or place them in a bag.
Step 5
Leave for 15 minutes, then peel and remove the seeds.
Step 6
Place the lentils, roasted peppers, fennel, tahini, and zucchini caviar into the blender bowl.
Step 7
Blend until smooth and taste for salt, adding more if needed, and adjust with lemon juice to taste.
Step 8
Cut the carrot into sticks; if it is young and small, leave it whole.
Step 9
Melt the butter in a skillet. Sauté the carrot sticks until golden brown, sprinkling them with sugar. The carrots should remain crispy on the inside, making them easier to dip into hummus.
Step 10
Serve the lentil hummus with caramelized carrots.
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