Ingredients
1 cup dried red lentils, rinsed1/4 cup tahini2 tablespoons lemon juice1 tablespoon olive oil3 garlic cloves, halved1 teaspoon ground cumin1 teaspoon curry powder1/2 teaspoon salt1/2 teaspoon ground ginger1/8 teaspoon white pepper1/8 teaspoon cayenne pepperBRUSSELS SPROUT HASH:1 tablespoon olive oil1 shallot, minced1/2 pound fresh Brussels sprouts, thinly sliced1 cup canned diced tomatoes1/4 teaspoon salt1/4 teaspoon crushed red pepper flakes Assorted fresh vegetables
Preparation
Place lentils in a small saucepan; add water to cover. Bring to a boil; reduce heat. Simmer, covered, until lentils are tender, 12-15 minutes. Drain; cool 10 minutes. Transfer to a food processor. Add tahini, lemon juice, oil, garlic and seasonings. Process until smooth.
For hash, in a large skillet, heat oil over medium heat. Add shallot; cook and stir until tender, 3-4 minutes. Add Brussels sprouts and tomatoes; cook until sprouts are crisp-tender, 12-15 minutes longer. Remove from heat; stir in salt and pepper flakes. Spread hummus on a serving plate; top with hash. Serve with vegetables.
