Give your snack time a kick in the mouth with this spicy and sweet jalapeno apricot lentil hummus! It’s easy and made all in one food processor.
Dish Count :: 1 Food Processor
With Ben having a 90 minute commute each way to his job, I’ve been letting him take my car to work since it’s more comfortable. And with Seattle going through a record breaking, hell raising, heat wave all summer, his pick up that is old enough to buy it’s own drink really isn’t the best option for that commute since it’s air conditioner has gone kaput, and cranking in the clutch in rush hour traffic is enough to exhaust you before you even reach work.
But that means I’m taking his pick up… and today I might have reached my limit. Help me, Rhonda.
Not only do I miss my heated seats, radio that works, air conditioning and radio stations preset to predictable stations – but I miss having a car that starts!! It took 7 tries to get that hunka junk started today and as I texted him frantically, running late to a meeting, and waking up the neighbors with me probably nearly flooding the engine at 5:45 in the morning – I was done with the day before it got started!
So what did I do as soon as I got home – started looking at new cars for him. Or for me. Well, considering his car is old enough to buy it’s own booze, he has definitely earned a shiny new hooptie. Now the real chore starts, finding a new car, because finding the last one wasn’t an ordeal itself. But we shall prevail. Until then, I’m taking back the keys to my Subaru. And eating a boat load of hummus to get over these old pick up truck woes.
Because oh me oh, oh my oh, is this a winner!
Jalapeno Apricot Lentil Hummus
1/2 cups dried Yellow Lentils, prepared according to directions
1/8 tsp Baking Soda
3 Tbsp Lemon Juice
6 Tbsp Tahini
2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
1/2 tsp Salt
1/4 tsp Cumin
2-3 Tbsp minced Jalapeno
8 chopped Dried Apricots
1/4 cup jarred Roasted Red Pepper, chopped
Prepare yellow lentils according to package directions, preparing them with water and baking soda until they are soft and the water is completely soaked up. Drain any water that may not have soaked in just in case. Let them cool while you prepare the remaining ingredients.
In a large food processor, add in lemon juice, minced garlic, salt, cumin, minced jalapeno, chopped dried apricots, chopped roasted red pepper, and tahini, and half of the olive oil, into the food processor bowl. Add in the cooled yellow lentils. Pulse the ingredients, scraping down the sides of the bowl with a rubber scraper frequently to ensure any bulky items have been getting mixed in properly.
Then turn the food processor on, and while mixing, pour in the remaining olive oil and let the food processor continue to mix for approximately 1-2 minutes until the mixture is smooth. Stop the food processor, and scrape the sides if necessary.
Pour the hummus into a bowl, and drizzle with additional olive oil. Cover and chill for at least one hour prior to serving to allow the flavors to meld. Garnish with chopped apricots and jalapeno if desired.
Adapted from Eat Well Embrace Life Yellow Lentil Hummus, and Cook's Illustrated Ultimate Hummus