Seems that I was on the same cadence as a few others. Making (or posting anyway) both of these recipes this week.
I have often written about how much I learned to love lentils on this blog. Apparently my dog does too because the last time I made them, I made a larger batch and froze some. Who knew my puppy would steal the bag thawing on the countertop? 😡. I’m the only human that lives in the household who shares our affinity however, so I don’t make them quite as often. This was a GREAT reminder about how I need to change that.
Super simple, and just a tiny bit different than the other recipe I use for lentils – this is exactly a recipe I could make at any time because I almost always have everything on hand.
The cooked lentils with their vegetables get tossed with a mustardy vinaigrette and allowed to cool. Then toasted walnuts and fresh parsley are added. That’s it!! And it is delicious!! In fact, I think it would be a great thing to make a small batch each week and add it to, or as a side dish for, anything. This would be endlessly adaptable with any veggies on hand, or with different herbs (almost went with basil – a great combo). So! A hit! Which leads me to the hummus. I’ve made it before (for the dukka), but had not done the whole “peal the skins off of the chickpeas” thing. This time I did, after reading about what a difference it made.
Full disclosure, I used canned. I’ve come to my fondness of chickpeas late (though I have a chickpea tomato salad that has to be made each summer). So, I’m not cooking them from dry. Also, I was swept up in the Cuisinart blade debacle and still have no food processor. The mini one doesn’t cut it. I still have an old-school blender, so after trying to make it smooth with less than success, I put it in the blender. Made all the difference in the world! Silky!!!
My other trick is using Trader Joe’s tahini. It’s complete different than other tahinis. Different texture. Different color. Yummy.
Anyway, this hummus got the full treatment: dukka, extra virgin olive oil, toasted pepitas and ground sumac. The full Monty. The whole enchilada. The whole nine yards. You probably get the idea.
This ended up being perfect for an afternoon visit with a good friend who eats vegan. Of course, always my favorite to serve “regular” foods that fit the bill.
So, a couple of terrific recipes for an afternoon visit with friends. And a great reminder in general.