Red Lentil–

Red Lentil–

Ingredients:
6 tbsp/90 ml tahini paste
1 tsp salt

Directions:
Hummus
1 pinch ground cayenne
6
SERVES
1
Put the lentils in a small pot with 1½ cups/360 ml water
and bring them to a boil. Cook for about 30 minutes, keep-
ing an eye on the water level and stirring occasionally. You
want them to get very tender, with just enough water to keep
them from sticking. Drain in a wire strainer, saving the cook-
ing liquid. Don’t rinse the lentils, just toss them to shake out
the water and let them cool.
2
Preheat the oven to 350ºF/180ºC/gas 4. Peel the garlic
and put it in an ovensafe ramekin. Drizzle with 1 tbsp of
the oil and cover with a small plate or foil. Put the garlic
in the oven for 20 minutes, give the ramekin a shake to toss
the cloves, and bake for 10 minutes more, depending on the
size of the cloves. Uncover and pierce a clove with a paring
knife; they are done when they are butter soft. Let them cool.
3
Put the lentils in a food processor with the garlic
and the oil from the ramekin. Puree thoroughly, scrap-
ing down the sides and repeating until smooth. Add
the remaining 2 tbsp oil, the lemon juice, tahini, salt,
and cayenne and process until very smooth. With
the machine running, pour in about ¼ cup/60 ml of the
reserved cooking liquid to make a good consistency
for dipping. Remove the hummus to a bowl or platter
and drizzle it with additional olive oil, if desired, for
serving. Store leftovers in an airtight container in the
refrigerator for up to 1 week.
NAGEV
GIB
Black beans are the highest in antioxidants in
1 cup/200 g dried black
turtle beans the bean family, thanks to that deeply pigmented
black skin. The instant complexity that smoked
2 garlic cloves, peeled