Sunkist Lemon Lentil Hummus Recipe

Quick Recipe Facts

Best with Sunkist® Lemons
 
Serves:
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Ingredients:

  • For the Hummus:
  • 1 1/2 cups cooked lentils
  • 1 Sunkist® lemon, zest and juice
  • 1 cup loosely packed parsley leaves
  • 1/4 cup tahini (available in most specialty food stores.)
  • 3 Tbsp. yellow mustard
  • 2 cloves garlic
  • 1/2 cup water
  • 1/4 cup olive oil
  • Salt to taste

  • For the Cucumber Salad:
  • 1 Sunkist® lemon, zest and juice
  • 1 clove garlic
  • 1/2 fennel bulb, roughly chopped
  • 1/4 cup olive oil
  • Salt to taste
  • 1/2 Persian cucumber, halved lenghtwise and thinly sliced
  • 1/8 cup each fresh parsley, dill and fennel fronds

Instructions: (Makes 8 servings)

  • Place all ingredients for the hummus in a food processor. Pulse until well combined. Spoon hummus into a shallow serving bowl and rinse out the food processor.
  • To make the cucumber salad, place the lemon zest, juice, fennel, olive oil and a healthy pinch of salt in the food processor. Pulse until smooth. In a medium sized mixing bowl, toss the cucumber, parsley, dill and fennel fronds with the lemon and fennel puree. Season with salt if desired.

  • To Serve: Top the hummus with the cucumber salad. Serve with toasted pita triangles or fresh baguette.

Recipe courtesy of Chef Jill Davie