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Curried Red Lentil Hummus with Peanut Chili Oil

Curried Red Lentil Hummus with Peanut Chili Oil

This Curried Red Lentil Hummus is a golden-hued take on the classic complete with silky red lentils, sauteed garlic and ginger, and a heaping tablespoon of curry powder. Finished with a drizzle of Peanut Chili Oil, this vegan dip and spread is a cozy addition to any snack table.
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Prep Time 15 minutes
Cook Time 20 minutes
Soaking Time 8 hours
Servings: 10
Course: Appetizer, Snack
Ingredients Equipment Method Notes

Ingredients
  

Curried Red Lentil Hummus
  • ½ cup dried chickpeas
  • 1 tbsp neutral oil
  • 1 clove garlic minced
  • 2 tbsp fresh ginger minced
  • ⅔ cup red lentils
  • 1 tbsp curry powder
  • 3 cups water
  • 1½ tsp salt
  • ¼ cup tahini
  • 1 lemon juiced
  • 2 tsp sesame oil
Peanut Chili Oil
  • ⅓ cup roasted salted peanuts coarsely crushed **
  • 1 clove garlic minced
  • 1 tbsp sesame seeds
  • 1½ tsp crushed red pepper flakes
  • ⅓ cup neutral oil

Equipment

  • 1 Large skillet
  • 1 Food Processor

Method
 

For the Hummus
  1. Place the chickpeas in a bowl and cover them with cold water. Set them aside to soak for 8 hours or overnight. Drain the chickpeas and set them aside.
    ½ cup dried chickpeas
  2. Pour the oil into a large skillet over medium heat. Once the oil is shimmering, add the garlic and ginger. Sauté until fragrant.
    1 tbsp neutral oil, 1 clove garlic, 2 tbsp fresh ginger
  3. Pour the drained chickpeas and red lentils into the skillet. Add the curry powder, water, and salt and stir to combine. Bring the mixture up to a boil and reduce it to a simmer. Cook for 15 minutes or until most of the liquid has been absorbed. Take the mixture off of the heat and set it aside to cool.
    ⅔ cup red lentils, 1 tbsp curry powder , 3 cups water, 1½ tsp salt
  4. Once the chickpea mixture is cool, transfer it to a food processor and add the tahini, lemon juice, and sesame oil. Blitz until very smooth. Add a little water if the hummus is too thick. ***
    ¼ cup tahini, 1 lemon, 2 tsp sesame oil
  5. If not serving right away, transfer the hummus to a resealable container and store it in the fridge. The hummus will keep for one week. If serving, pile the hummus on a large plate and spread it using the back of a spoon. Drizzle with the Peanut Chili Oil (recipe below).
Peanut Chili Oil
  1. Place all the ingredients except the oil into a medium-sized bowl. Whisk to combine
    ⅓ cup roasted salted peanuts, 1 clove garlic, 1 tbsp sesame seeds, 1½ tsp crushed red pepper flakes
  2. Pour the oil into a large skillet and heat to the point of smoking. Take the oil off of the heat and pour it over the peanut mixture. The oil will bubble like mad but don't worry. Set the oil aside to cool until lukewarm or room temperature before serving.
    ⅓ cup neutral oil

Notes

** You can crush the peanuts using a mortar and pestle or you can place the nuts in a bag and crush them with a rolling pin. 
*** Add the water in 1/4 cup increments, so you don't add too much. You may not need to add water at all.