Spreads Red lentil hummus and roasted vegetable
Persons
4
Preparation time
Difficulty
Cost
Recipe created by :
Nicolas Postolle, Baker Expert Middle East
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 100 g of red lentils
- ½ teaspoon of ground coriander
- Fresh coriander leaves
- Hazelnuts
- 2 tablespoons of Tahini (sesame purée)
- 1 carrot
- 4 tablespoons of olive oil
- 100 g of pumpkin
- Thyme
- ½ lemon
- ½ teaspoon of turmeric
- Sunflower seeds
- Salt, pepper
Preparation steps
Coral lentil hummus
- Rinse the coral lentils and cook them in a pot of boiling water for 15 minutes.
- Pour the coral lentils, olive oil, lemon juice, tahini and spices into the food processor and blend.
Roasted vegetables
- Preheat oven to 180°C.
- Peel the carrot and the pumpkin
- Place the vegetables on a baking sheet and coat with 2 spoonfuls of olive oil.
- Bake the vegetables for 20 minutes.
Assemble
- Toast the pieces of baguette.
- Spread coral lentil hummus on top.
- Spread roasted vegetables, sunflower seeds, hazelnut pieces and fresh herbs (coriander, parsley) on top.
