Recipe for blond lentil hummus, parsley oil, Lebanese bread
Preparing parsley oil: Remove the stems from the parsley, place it in a bowl and add the grapeseed oil.
- 400g of blond lentils
- 25g of pink garlic
- 125 g of tahini
- 5 yellow lemons
- 500 g of olive oil
- 1 L of grapeseed oil
- 2 bunches of parsley
- 700g of pita bread
- Remove the parsley stems, place it in a bowl, and add the grapeseed oil. Freeze overnight. The next day, blend the frozen mixture. To prepare the hummus: Peel and finely chop the pink garlic (be sure to remove the germ). Blanch the garlic twice in freshly boiled water, starting with cold water each time. Drain well. Squeeze the lemons. Once the lentils are cooked, blend them in a blender, add the blanched garlic, tahini, and lemon juice, and whisk in the olive oil. To serve: Adjust the seasoning. Serve in a bowl, then drizzle with the parsley oil and garnish with parsley leaves (about a small sprig). Cut the pita bread into sticks (2 sticks per person). Bake the sticks for 6 minutes at 180°C (350°F). Once out of the oven, brush them with olive oil. Serve with the bowl.
- Cook the lentils for 30 to 35 minutes in water.
- Peel and finely chop the pink garlic (be sure to remove the germ). Blanch the garlic twice in freshly boiled water, starting with cold water each time. Drain well. Squeeze the lemons. Once the lentils are cooked, blend them in a blender, add the blanched garlic, tahini, and lemon juice, and whisk in the olive oil until emulsified.
- Adjust the seasoning. Arrange in a bowl, then drizzle with parsley oil and garnish with parsley leaves (about a small sprig). Cut the pita bread into sticks (2 sticks per person). Bake the sticks for 6 minutes at 180°C (350°F). Once out of the oven, brush them with olive oil. Serve with the bowl.
Leave in the freezer overnight.
The next day, blend the frozen mixture.
Cooking the lentils: Cook the lentils for 30 to 35 minutes in water.
Preparing the hummus: Peel and then chop the pink garlic (be careful to remove the germ).
Blanch the garlic twice in water, starting with cold water each time. Drain well.
Squeeze the lemons.
Once the lentils are cooked, blend them in a blender, add the blanched garlic, tahini and lemon juice and whisk in the olive oil.
Presentation: Adjust the seasoning.
Arrange in a bowl and then sprinkle with parsley oil and parsley leaves (the equivalent of a small sprig).
Cut the pita bread into sticks (2 sticks per person).
Place the sticks in the oven at 180°C for 6 minutes.
Once out of the oven, brush them with olive oil using a brush.
Serve with the bowl.
