Puy Lentil Hummus with Roasted Garlic and Cumin

1lentil hummus on a grey boardThe sunlit days of spring have finally arrived on the Kitsap Peninsula, and with it, cravings for carefree appetizers with simple ingredients like this Puy lentil Hummus with Roasted Garlic and Cumin. Our garden is also exploding with life and color. Chives crowned with royal purple blossoms cheer us onto warmer weather; lilacs scent the air; and, tangerine calendula flowers are in bloom.

a capture of the ingredients for this dish

a lilac blooming in the garden

For a few weeks each spring, common lilacs bloom happily in the garden. Their perfume-like scent is incredible!

overhead capture of lentil hummusFrom leisurely outdoor dining to sustaining weekday lunch solutions, this Puy lentil hummus with Roasted Garlic and Cumin has been my make-ahead and serve to guests, or enjoy straight away with crackers and fresh veggies, appetizer that doubles as a meal. Peppery Puy lentils combine with creamy tahini, ground cumin, lemon juice, and roasted garlic make for a delicious hummus. Topped with fresh chive blossoms, crispy lentils, and fragrant, toasted cumin seeds, this Puy Lentil Hummus could easily be eaten warm, with a spoon.

side capture of lentil hummusI love serving this hummus with a spread of olives, veggies, and crackers. Doubling the recipe and whipping up a batch ahead of time makes it easy to serve up a platter on the spot. This, of course, frees up more time for wandering about in the spring sunshine!

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Puy Lentil Hummus with Roasted Garlic and Cumin | Homegrown Provisions

Puy Lentil Hummus with Roasted Garlic and Cumin

  • Author: Shannon
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1.25 hours (15 minutes active prep)
  • Yield: 2-4 1x

Scale

Ingredients

  • 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

Optional Toppings

  • chopped flat-leaf parsley and chive blossoms
  • flaky sea salt and cracked pepper

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6.  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.)
  7. 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.

Notes

  • 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.

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2 Comments

  1. Reply

    Jen | My Healthy Homemade Life

    May 24, 2018

    Your time away sounds absolutely blissful, Shannon. It is always good to come home though! I haven’t eaten Puy lentils much (I usually stick with the brown and red lentils) and I’m looking forward to revisiting them with this recipe. It sounds delicious!

    • Reply

      Shannon

      May 25, 2018

      Thank you, Jen! I love being a traveler, but as the saying goes, “there’s no place like home.” Red lentils are typically my go-to, so it was fun branching out with Puy lentils for this recipe.

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