Lentil Chumus

I am happy to share the secrets I learned in the world of lentils and food preservation. Why is there no salt in the boiling water? Salt closes up the lentils instead of allowing them to soften. And ice cubes in this recipe? Chumus (I’m struggling with the plural… chumuses? chumusi?) and techinas need to be made cold. That will preserve the shelf-life of the product.


1/2 c orange lentils

1/2 lemon, squeezed
2 cloves of garlic
1 tsp of Kosher salt
Pinch of red hot chili flakes
Pinch of cumin
6 ice cubes
150 grams (2/3 c) of techina

Cook the lentils in a pot of boiling water for 10 minutes. Drain and cool.  

Toss all the ingredients except for the techina into a blender or food processor. Process well. 

Add the techina. Blend again. 

Change up seasonings to your preference (meaning, are you a garlic lover? Add more! Brave eater? Add more red hot chili flakes!)



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