Name: Red Lentil Hummus with Brussels Sprout Hash
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 cup dried red lentils, rinsed -; 1/4 cup tahini -; 2 tablespoons lemon juice -; 1 tablespoon olive oil -; 3 garlic cloves, halved -; 1 teaspoon ground cumin -; 1 teaspoon curry powder -; 1/2 teaspoon salt -; 1/2 teaspoon ground ginger -; 1/8 teaspoon white pepper -; 1/8 teaspoon cayenne pepper -; BRUSSELS SPROUT HASH: -; 1 tablespoon olive oil -; 1 shallot, minced -; 1/2 pound fresh Brussels sprouts, thinly sliced -; 1 cup canned diced tomatoes -; 1/4 teaspoon salt -; 1/4 teaspoon crushed red pepper flakes -; Assorted fresh vegetables -

Ingredients for - Red Lentil Hummus with Brussels Sprout Hash

1. 1 cup dried red lentils, rinsed

2. 1/4 cup tahini

3. 2 tablespoons lemon juice

4. 1 tablespoon olive oil

5. 3 garlic cloves, halved

6. 1 teaspoon ground cumin

7. 1 teaspoon curry powder

8. 1/2 teaspoon salt

9. 1/2 teaspoon ground ginger

10. 1/8 teaspoon white pepper

11. 1/8 teaspoon cayenne pepper

12. BRUSSELS SPROUT HASH:

13. 1 tablespoon olive oil

14. 1 shallot, minced

15. 1/2 pound fresh Brussels sprouts, thinly sliced

16. 1 cup canned diced tomatoes

17. 1/4 teaspoon salt

18. 1/4 teaspoon crushed red pepper flakes

19. Assorted fresh vegetables

How to cook deliciously - Red Lentil Hummus with Brussels Sprout Hash

1 . Stage

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.

2 . Stage

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.