- 1/2 cup Puy lentils (other names: Lentilles du Puy or French green lentils)
- cold water
- 1 garlic bulb
- flat-leaf parsley sprigs
- 1/4 of a cut red onion, skin/peel removed
- 1/4 cup tahini
- 1 tsp ground cumin
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1 1/2 tsp olive oil, plus more for drizzling
- 1/2 tsp cumin seeds
- chopped flat-leaf parsley and chive blossoms
- flaky sea salt and cracked pepper
- Lentils: Use a fine mesh strainer to rinse lentils under cold water, removing any debris. Then add them to a medium-sized bowl. Cover with water and set aside to soak (about 30-45 minutes).
- Garlic: While the lentils are soaking, preheat the oven to 400 degrees F. Chop a 1/4 inch off of the top of the garlic bulb (to expose the inside) and remove any excess layers of paper around the bulb. Drizzle 1/2 tsp of olive oil over the top of the exposed garlic bulb, then wrap the bulb in tin foil. Place wrapped garlic bulb directly in the oven (on an oven rack) and roast for 30 minutes. Once roasted, remove and set aside.
- Lentils: Drain the soaked lentils (discarding the water) and add the lentils to a medium-large sized saucepan. Add a few sprigs of parsley, 1/4 of a cut onion and 5 cups of water. Bring the lentils to a simmer, stirring occasionally to prevent sticking. Then reduce the heat to medium-low and allow the lentils to cook for 20-25 minutes. The lentils should be soft, but not mushy.
- Lentils: Place a fine mesh strainer over a large bowl and drain the lentils, reserving the cooking liquid. Allow the lentils to cool for a bit, then remove the onion and any parsley springs. Set aside 2 tbsp of cooked lentils.
- Hummus: Add the lentils to a high-speed food processor with an S blade. Add the salt and ground cumin. Pulse to combine. Use a spoon or rubber spatula to scrape down the sides of the food processor. Then add the tahini and 6 cloves of roasted garlic. (Save any leftover roasted garlic for spreading on toast or another recipe!) Process for about 20-30 seconds. (Repeat scraping step as necessary.) Then add 1/2 cup of the reserved cooking liquid and lemon juice. Process for a minute until smooth. Set aside.
- Lentil Topping: Add 1 tsp of olive oil, cumin seeds, and reserved, cooked lentils to a cast iron skillet. Over medium-low heat, toast the lentils until crispy and cumin seeds are fragrant. (About 3-5 minutes.)
- Serving: Transfer the Puy lentil hummus to a bowl. Make a swirl in the center using the back of a spoon. Drizzle with olive oil and top with crispy cumin lentils, chopped parsley, chive blossoms, flaky sea salt and cracked pepper as desired. Serve with your favorite crackers and veggies.
- Soaking lentils may aid in eliminating antinutrients (lectins and total and soluble oxalates) found in grain crops, such as cereals and pulses. Cooking lentils are touted to further reduce the antinutrient, phytic acid, as well as lectins and oxalates.
- Puy lentil hummus can be made in advance and stored in the refrigerator for up to 4 days. Refresh your hummus by whirling a drizzle or two of olive oil with prepared hummus in a food processor.
- For a firmer texture, set allow hummus to set in the fridge for about 30 minutes to an hour prior to serving. (Although, I like eating it straight away!)
- Serving a crowd? Double the recipe.