RED LENTIL HUMMOUS

Red Lentil Hummous from Debbie Shaw who is a wonderful Ballymaloe chef whose course I will be joining in Ballymaloe House on 23rd June, when I go over there!

Serves 6-8

• 7 1/2oz (215g) red lentils
• 12 fl oz (350ml/1 1/2 cups) of water
• 2 fl oz (50ml/1/4 cup) of Extra virgin cold pressed olive oil
• Juice of 1 1/2 lemons
• 2 teaspoons of ground cumin
• 2 cloves of garlic, finely crushed
• 1/4 teaspoon of cayenne powder
• Salt and Pepper

Rinse the lentils well. Then place the lentils and water in a saucepan with a tight fitting lid and boil for 2 minutes. Turn off the heat and allow to stand for 15 minutes with the lid on. It is important to measure well as all liquid needs to be absorbed and the lentils should be cooked through. Place all of the ingredients in the blender or use a hand blender. Season with salt and freshly ground black pepper.

Serve with crudités: – seasonal vegetables including courgette/carrot/cucumber/red and yellow pepper sticks, radishes, baby spring onions and cherry tomatoes. Or serve with baked wholemeal pitta sticks – brush a wholemeal pitta bread with a little olive oil , sprinkle with coarsely ground cumin seeds and smoked paprika and bake in an oven at 200c until crispy and cut into sticks.

Keeps for a few days in the fridge