Radishes are one of my favorite all timers as they are juicy, crunchy and spicy all at once. They are healthy and pretty to look at and ideal for this simple finger-food appetizer.
1 cup uncooked red lentils
1-2 tbsp olive oil
1.5 lemons, juiced
1 jalapeno pepper
2 garlic cloves
1/2 tsp cumin powder
½ tsp coriander powder
1 tsp chili powder
Salt and pepper to taste
1 bunch of radishes
1 handful of sprouts
Wash then cook lentils in boiling water for approximately 30min (or until soft), then drain well. Wash the jalapeno and chop roughly. Peel the garlic cloves. In a food processor puree cooked lentils, jalapeno, garlic, lemon juice, spices, and olive oil. Add a bit more olive oil if needed in order to reach your preferred consistency.
Taste for spices, salt, and pepper. Put the lentil hummus in a bowl and chill in fridge for about 1 hour before serving.
Wash radishes and sprouts and drain. Cut radishes into halves, top with a teaspoon of hummus and sprouts and serve.
Bon Appetit – Enjoy!
June 28 2016 by Eliane Baggenstos, farm2delish.
All photos copyright Eliane Baggenstos, farm2delish.