Curried Red Lentil Bites with Two Types of Hummus
These tasty curried red lentil bites were made from the leftovers of this fantastic red lentil curry recipe. A recipe that was adapted from one by Emma Maher. I had some left over, so I decided to make these impromptu bites. They pair perfectly with hummus and made a great accompaniment to some fresh vegetables for a dipping platter. My favourite new way to make hummus is with peanut butter instead of tahini paste. The peanut hummus pairs really well with these lentil bites, but the traditional recipe works too. Recipes for both are provided below. Both types of hummus are delicious. The main difference is the peanut hummus has a much richer, nuttier flavour. I think it
tastes more decadent.
Lentil Bites - Preparation
Approximately 100g of leftover lentil curry makes about 15 walnut sized bites. I have provided the ingredients to make the full curry recipe, but I would suggest if you intend on making just the bites to allow the lentil curry cool in the fridge for at least 1 hour before making the bites.
Begin with rolling the bites into even, walnut sized balls.
Then, in a large, non-stick pan heat a knob of butter or a good glug of oil on a medium/high heat.
Add the bites and fry for 5-10 minutes or until warmed through and golden brown.
Hummus - Ingredients and Preparation
Peanut Butter Hummus
400g of tinned chickpeas
3 tablespoons of peanut butter, unsalted and unsweetened
4 tablespoons of lime juice
1/2 tsp of ground cumin
1 clove of garlic
1 tsp salt (only 1 if using peanut butter with salt)
1/2 tbsp of olive oil
approx. 50 ml of water
Preparation
- Wash and peal the chickpeas. Pealing the chickpeas is not necessary per se, but it will make the hummus MUCH creamier.
- Add the peanut butter and lime juice to a blender or food processor. Whiz for one minute. Then scrape down the sides and whiz for another 30 seconds.
- Add the cumin, garlic cloves, salt and olive oil.
- Finally, add the chickpeas.
- Combine whilst pouring the water. You may need more or less water. Stop adding water until you get a desired consistency. It should be like a thick mousse.
- Simply remove from the food processor and enjoy!
Traditional Hummus
Ingredients
400g of chickpeas
400g of chickpeas
60ml of tahini paste
4 tablespoon of lemon juice
1/2 tsp of cumin
1 clove of garlic
1 tsp of sea salt
2 tbsp of olive oil, more for drizzling
Preparation
- Wash and peal the chickpeas. Pealing the chickpeas is not necessary per se, but it will make the hummus MUCH creamier.
- Add the tahini and lemon juice to a blender or food processor. Whiz for one minute. Then scrape down the sides and whiz for another 30 seconds.
- Add the cumin, garlic cloves, salt and olive oil.
- Finally, add the chickpeas.
- Combine whilst pouring the water. You may need more or less water. Stop adding water until you get a desired consistency. It should be like a thick mousse.
- Simply remove from the food processor and enjoy!
