We had a great idea for a weekend vacation in July: Ted and I would volunteer to work the Lake Placid Ironman! Great idea, right?! Well, it would have been if we had thought about it months ago. We might be able to volunteer but we won’t have any place to stay. Every hotel, B&B, and po-dunk Inn is booked from July 26 – July 28. Oh well, it WAS a good idea.
On to bigger and better things…FOOD!
Not chickpeas and tahini but lentils and nut butter. The cashew butter has a less distinct taste than peanut butter and works really well with the lentils. This hummus dip/spread is oozing with flavor and based on a recipe in “Meatless” from the kitchens of Martha Stewart.
Note: Even my traditional hummus loving Lebanese husband LOVED this version of hummus!
Makes 1 bowl, about 2 cups
- 6 1/2 cups water
- 1 cup brown lentils – sorted and rinsed
- 1/4 cup natural cashew butter *make sure you stir it up before using
- 1/4 cup + 2 TBS lemon juice
- 1 tsp minced garlic
- 3/4 tsp hot sauce
- 1 tsp coarse salt
- 3 TBS olive oil (use 2 to mix and 1 when serving)
- pita bread or chips or crudités to serve.
Bring water to a boil and add lentils. Boil for 30 minutes until soft. Drain and set aside to cool.
In a food processor, blend the cashew butter, lemon juice, garlic, hot sauce, and salt.
Add the lentils and process until smooth.
With the food processor running, drizzle in the 2 TBS olive oil.
Transfer to a bowl and chill.
Garnish with parsley leaves and drizzle with extra TBS olive oil to serve.
What’s your favorite dip?