Lentil hummus with garlic confit

Ingredients

Lentil hummus

• Cooked red lentils – 700 g
• Roasted carrots – 300 g
• Tahini – 120 g
• Juice of 3 lemons
• Garlic confit – 80 g (about 2 whole heads)
• Salt – to taste
• Water or stock – as needed (about 100–200 ml)
• Crushed cumin – 2 tsp
• Black pepper – 1½ tsp

Garlic confit

• Garlic – 2 heads
• Vegetable oil (sunflower / olive) – 250 ml

Roasted carrots for the hummus

• Dried thyme – 1½ tsp

Roasted root vegetables

• Carrots – 600 g
• Parsley root – 500 g
• Celeriac – 500 g
• Oil – 4 tbsp
• Salt – to taste
• Ground coriander – 2 tsp
• Turmeric – 1½ tsp
• Smoked paprika – 1½ tsp
• Crushed juniper – 1 tsp
• Black pepper – 1½ tsp
• Dried parsley leaves or dried lovage – 2 tsp

Method

Garlic confit

1. Place the peeled garlic cloves in a small baking dish.
2. Pour in enough oil to cover them completely.
3. Bake at 120 °C for about 90 minutes – the garlic needs to soften but must not brown.
4. Let it cool and store it submerged in the oil.

Roasted carrots for the hummus

1. Cut the carrots into pieces and toss with oil, salt and thyme.
2. Roast at 190 °C for about 30–35 minutes, until tender.

Lentil hummus

1. Put the cooked lentils, roasted carrots and garlic confit into a blender.
2. Add the tahini, lemon juice, cumin, black pepper and salt.
3. Blend until smooth, adding water or stock as needed.
4. The texture should be creamy and spreadable (final weight about 1,500 g).

Roasted root vegetables

1. Toss the vegetables with the oil, salt and all the spices.
2. Spread them on a baking sheet lined with parchment paper.
3. Roast at 190 °C for about 35–40 minutes, stirring partway through (final weight about 1,500 g).

Serving

Serve 150 g of lentil hummus on a plate or in a bowl and add 150 g of roasted root vegetables. Garnish with oil from the garlic confit and herbs, if you like.

Key ingredients

Red lentils

Quickly digestible protein; cooks down to a creamy texture.

Tahini (sesame paste)

A creamy source of calcium and fats; the base of dips and dressings.

Garlic

Antibacterial and antiviral; supports immunity and the circulatory system.

Carrot

Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.

Cumin

Supports digestion and eases bloating; a source of iron.

Sesame seeds

Calcium, healthy fats and lignans; toasted, they add umami and depth.

Turmeric

Curcumin — strong anti-inflammatory and antioxidant effects; traditionally supports the liver and digestion.

Red bell pepper

High in vitamin C and antioxidants; sweet once roasted.

Why it’s good for the body

• Red lentils are easy to digest and rich in plant protein and fiber.
• Tahini provides healthy fats, calcium and magnesium.
• Garlic confit is gentle on digestion and has traditionally been used to support immunity.
• Roasted root vegetables bring fiber, beta-carotene and antioxidants.

Traditional and functional notes on the ingredients — not medical claims.

Notes

• Vegan and gluten-free.
• Works as a main course and as a warm buffet dish.