Where did the weekend go? Where did September go? Yikes, I’m running another half marathon next weekend after a few weeks of horrible training! Okay, not panicking. Actually I welcome October, it’s one of my favorite months. With the Sacramento Vegan Chef Challenge going on all month and VeganMofo, October is chuck full of vegan celebration for me! So see ya September and please take your triple digit heat with you!
Today was pretty low key, we ran some errands and got some chores done. The guys got a little relax time in after working in the garden for a few hours – a major accomplishment in the very un-fall-like heat we got today!
And two sneaky little pups tried to convince me they needed another dinner while I was creating in the kitchen.
Not sure they’d appreciate tonight’s theme ingredient – lentils. Or I’d appreciate sharing a room with them after.
Since I can’t seem to get enough hummus, I created my own version of lentil hummus using curry and a little kick.
Curry Lentil Hummus
- 1 1/4 cups dried lentils
- 3 cups water
- 1 clove of garlic
- 1/4 cup tahini
- 2 tbsp. lemon juice
- 1 tbsp. curry powder
- 1/8 tsp. cayenne powder
- 1/2 tsp. salt
- Bring water to a boil over medium high heat. Add lentils, cover, and reduce heat to a simmer. Simmer for 30 minutes.
- Strain excess water from lentils and add to a food processor with the rest of the ingredients. Process until texture is well blended and creamy. Makes 4-6 servings.
Lentils are one of the easiest dried beans to work with for me because of their short cook time which is very doable on a weeknight.
And they go wonderfully with curry, something about the texture and mild flavor complementing the curry’s strength.
The texture of the hummus is thick enough to be a pate or spread, but still good for dipping.
The strong curry flavor worked wonderfully with chopped veggies and would be great in a raw collard wrap or spread on flat breads and crackers.