Lentil hummus with baked peppers, squash caviar and tahini
6 servings
60 minutes
Lentil hummus with roasted peppers, zucchini caviar, and tahini is a true gastronomic journey into a world of harmonious flavors and textures. It combines the tenderness of lentils, the smoky aroma of roasted peppers, and the rich creamy structure of tahini. Fennel adds freshness while zucchini caviar brings light sweetness and depth of flavor. The dish was born from the search for new variations of traditional hummus, merging classic elements with unusual ingredients. Caramelized carrots serve not just as a garnish but as an intriguing contrast to the velvety hummus, creating a play of textures. This hummus is not just food but an art of taste that reveals new facets of familiar ingredients.
1
Prepare all ingredients. Preheat the oven to 200 degrees.
2
Wash the peppers, place them on a baking sheet, and roast in the oven for about 30 minutes until blackened.
- Sweet pepper: 2 pieces
3
Cook the lentils according to the instructions on the package.
- Lentils: 300 g
4
Transfer the cooked peppers to a bowl and cover with a lid or place in a bag.
5
Leave for 15 minutes, then peel and remove the seeds.
6
Put lentils, roasted pepper, fennel, tahini, and zucchini caviar into the blender bowl.
- Lentils: 300 g
- Sweet pepper: 2 pieces
- Fennel: 0.5 piece
- Tahini: 20 g
- Zucchini caviar: 40 g
7
Beat until smooth and taste for salt; if necessary, add more salt and lemon juice to taste.
- Salt: to taste
- Lemon juice: to taste
8
Cut the carrot into sticks; if it is young and small, leave it whole.
- Carrot: 400 g
9
Melt butter in a pan. Fry carrot sticks until golden, sprinkling with sugar. The carrots should remain crunchy inside for easier dipping in hummus.
- Butter: 20 g
- Carrot: 400 g
- Sugar: 1 teaspoon
10
Serve lentil hummus with caramelized carrots.