Eating the same thing for long periods of time can be frustrating, especially because we get tired of it tastes, textures and uniform appearance. And that human beings are strange entities who, thanks to their intelligence, discover or force new its borders or open to other witnesses horizonswhich of course includes the diet, because the latter is an important part of the lifestyle.
Everything we eat is part of us daily dynamics and often reacts to the way we understand the world. That’s why many people artists when they change their own philosophical concept Or until then religiouscan also be modified foods any one Eating habitsaccording to them startwhere, by the way, new ones are almost always installed foods To his lives. However, there are still mortals who like to try recipes or foods out of curiosity or pleasure.
One of them foods less common, perhaps in our country everyday life She humus and there is a simple reason for this: it is of Arabic origin and is quite common in the country Middle East, Italy, Lebanon, Palestine, Greece, Syria, Armenia, Cyprus and Turkey, although the method of preparation varies from one region to another. For example, what is consumed in Greece is very different from what is consumed in Greece Arabic and Israel.
Can you make hummus with lentils?
The origin of humus is obviously the Ancient Egypt, but its preparation was very different from today, in small portions, served on a piece of pita bread. For example, it is also made differently in Palestine, as it is a variant of the bi-tahini hummus call more. The basic recipe is a mixture of boiled chickpeas with tahini, Garlic Y lemon juice in varying proportions.
But although the typical recipe I carried chickpeasof course you can do it with someone else seedswhich include the lens. Of course, the latter can be cooked better, as a version of the stew, some elements can be modified, but not necessarily the technique. So we dared to share a recipe with you so that you can learn how to make lentil hummus.
The lens yes, they are a fairly common soup a Mexican homes and making them rich will do weatherbut not as complicated as a rice, for example. In this recipe they use the Red lenswhich are characterized by having no skin, which makes it easier digestion. Yes, they need more time than normal ones, although they are similar in size, but they are equally rich in iron and zinc. So to work!
- 250 g red lentils (you can buy them here)
- 2/3 cup homemade tahini (you can also buy ready-made here)
- 3-4 tablespoons of lemon
- 2 cloves of crushed garlic
- Salt to taste
How do you do?
- Bring a pot of water to the boil, add the lentils and simmer for 8-10 minutes or until tender.
- Drain well and let cool.
- Blend the lentils, tahini, lemon and garlic until really smooth in a blender or food processor. Give him a good 5 minutes.
- Taste and season with 3/4 salt.