Ingredients:
-
For the Hummus:
-
1 ½
cups
cooked lentils
-
1
Sunkist® lemon, zest and juice
-
1
cup
loosely packed parsley leaves
-
¼
cup
tahini (available in most specialty food stores.)
-
3
Tbsp.
yellow mustard
-
2
cloves garlic
-
½
cup
water
-
¼
cup
olive oil
-
Salt to taste
-
For the Cucumber Salad:
-
1
Sunkist® lemon, zest and juice
-
1
clove garlic
-
½
fennel bulb, roughly chopped
-
¼
cup
olive oil
-
Salt to taste
-
½
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