Curried Lentil Hummus
This recipe is from Kit Manning of Winchester, Massachusetts.
- 1/4 cup olive oil
- 1 small onion, chopped
- Salt and pepper
- 1/2 pound white mushrooms, sliced
- 1 clove garlic, chopped
- 1/2 cup lentils
- 1/4 cup goat cheese
- 1 teaspoon curry powder
- 1/4 teaspoon chili powder
- 2 tablespoons chopped fresh parsley
- Grilled or toasted pita bread, for serving
Heat oil in a saucepan over medium heat. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook until onion is translucent, about 5 minutes. Add mushrooms and garlic; cook until mushrooms are soft, about 5 minutes.
Stir in 2 cups water and lentils; simmer until lentils are very soft and have absorbed the water, about 40 minutes.
In a food processor, puree lentil mixture with goat cheese, curry powder, chili powder, and 1/4 teaspoon each salt and pepper. Add parsley; pulse to combine. Serve at room temperature with grilled or toasted pita bread.