Thursday, March 8, 2012

Roasted Red Pepper Lentil Hummus (SCD Friendly)

It's Thursday and it has been a good week.  My deepest thank you for your support and well wishes while healing from my most recent Crohn's flare.  I've never bounced back this quickly and it feels WONDERFUL.  The balance of meds and SCD allowed my body and immune system to heal rather quickly.  We've had some gorgeous weather this week and I do believe spring has arrived.  I've been making some light dishes and this hummus dip accompanied the kids and me for a fun midweek picnic.  I made two batches.  One for my kiddos (with light garlic granules) and one for me with the full garlic spice you know I love.  Have a beautiful weekend.

Ingredients 
-2 cups cooked green lentils* 
-1/4 cup tahini
-1/4 cup lemon juice
-1/3 cup chopped roasted red pepper
-1/2 teapsoon salt
-2 teaspoons garlic granules, use less for kids. (if using raw garlic, just use a little for the spice factor, or add roasted garlic.  Just make sure you check the spice if making for kids)
-1/3 cup oil of choice (more if needed)

 How To
1.  To roast pepper: Preheat oven to 400. Cut 1 red pepper in half, remove stem and insides.  Place the pepper in a glass baking dish, no liquids, just the pepper.  Roast until browned (around 20 minutes, if not browned, roast longer).  Remove from oven and place a towel over the pepper in the glass dish.  Allow to cool.  Remove the pepper skin when cooled.  
2.  To prepare lentils: soak 1 cup green lentils for 6 hours.  After the soak, discard water.  Cook lentils with 1 1/2 cups water (bring to boil then cover for about 15 minutes) or until water is absorbed. 
3. In food processor fitted with the s-blade, blend cooled lentils, pepper, tahini, lemon, garlic and salt.  
4.  Drizzle in oil, add more if needed  
5.  Store in airtight container in fridge.

 Notes
*I was soaking lentils according to the guidelines in the book, but I came across a recent Q&A in which Elaine Gottschall states that soaking lentils 3-4 hours was fine.  I error here on the side of 6.  You can read more Q &A here.  
*
Some beautiful signs of spring in our neck of the woods...
mouthwatering organic strawberries
Sweet blossoms on our trees
Snow peas are growing like crazy in our garden
Pretty tulips on the table
Shared on: Real Food Wednesdays, Gluten-Free Wednesdays, Whole Food Wednesdays, Pennywise Platter, Full Plate Platter Thursdays, Wellness Weekend, Freaky Friday, Fresh Bites Fridays, Lunch Box Love Fridays , Fight Back Friday, Friday Food, Allergy-Friendly Friday, Superfood Sunday 
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11 comments:

  1. I love lentils so this combination with the tahini and roasted pepper works perfectly for me! Very tasty!

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    Replies

    1. Thanks Vicki,

      I think you are really going to like this hummus. The lentils create a very creamy dip. So good. Let me know if you give it a try.

      Hugs,
      --Amber

      Delete

  • Wonderful recipe Amber! I have never made hummus with lentils before. I am really looking forward to trying this dish. Have a lovely weekend and soak up some sunshine for me!

    ReplyDelete
    Replies

    1. Hi Laura,

      Thanks. And I am definitely enjoying this gorgeous weather! So sunny and warm. I need to start my spring garden. :-)

      Have a great weekend.

      Hugs,
      --Amber

      Delete
  • gfe--gluten free easilyMarch 10, 2012 at 4:03 PM

    Love this hummus, Amber! As well as your beautiful pics! I'm so glad you've recovered so quickly, dear. That's wonderful news.

    I linked to your hummus in my latest recipe post ... it was perfect timing that you posted this and I was creating something that included red pepper hummus. ;-)

    xo,
    Shirley

    ReplyDelete
    Replies

    1. Holy moly Shirley! I just checked out your post! Those look incredible! Perfect timing with my red pepper hummus, No? Thanks for the link love. But back to these biscuits. I’m just really impressed with your recipe here. I know you’ve been moving in a grain-free direction and I love how you are creating such practical recipes for yourself (and for us). I keep looking at the ingredients wondering if these could be made SCD? Bread products are really lacking in the world of SCD. Perhaps, but I am going to print this out and play around. They just look really fantastic and substantial…and I love how they have a “cheesy” flavor.

      Thanks for the great recipe!

      Delete

  • This is absolutely awesome, yummy looking and nourishing!! Would you mind posting it to my pregnancy food blog carnival, superfood sundays?

    http://www.painfreepregnancy.org/2012/03/superfood-sunday-3rd-edition-march-11.html

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  • I've never tried lentil in hummus but after reading this, I will.

    Marie

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  • Hi Amber,
    Just beautiful photo's of Spring! I just love your Roasted Red Pepper Hummus, it is so additive for me, I just can't stop eating it, yum! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick's Day!
    Miz Helen

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  • This looks awesome. I've been obsessed with roasted red peppers and lentils lately. I never thought to put them together.

    I thought tahini was not scd legal though??

    Michelle

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  • Hi There Michelle,

    Thanks!

    Great question! You're right, sesame seeds are illegal in the beginning of the diet, but may be added in after a few months (with no active symptoms).

    See more here: http://www.breakingtheviciouscycle.info/knowledge_base/kb/sesame_seeds.htm

    Be Well,
    --Amber

    ReplyDelete

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