Lentil Mtabbal
A luxurious lentil appetizer blended with tahini, lemon, garlic, and cumin.
A smooth lentil appetizer blended with tahini, lemon, garlic, and cumin into a creamy, tangy spread.
Like hummus, but made with lentils instead of chickpeas.
Blend or mash until creamy. Add the lemon and garlic gradually so the flavor stays balanced.
Ingredients
- 300 g Lentils
- 1½ cups Tahini
- Lemon juice
- 1 tablespoon Salt
- 5 cloves Garlic
- 1 teaspoon Cumin
- a little Parsley
- a little Oil
- a little Pomegranate molasses
- 1 glass Cold water
Instructions
- In a pot on the stove, wash the lentils well until the rinse water runs clear.
- In a pot on the stove, cover the lentils with water and leave them until they come to a boil.
- In a pot on the stove, add the cumin to the lentils while they are boiling.
- In a pot on the stove, after the lentils have boiled for about 12 minutes, add 1 glass of cold water to shock the lentils.
- In a pot on the stove, leave the lentils until they are thoroughly cooked and the grains split open.
- In a colander, drain the cooked lentils, then leave them to cool.
- In a food processor, crush the garlic on its own.
- In a food processor, add the cooled lentils, garlic, salt, lemon juice, and tahini in two stages.
- In a food processor, add the tahini first, using approximately 1 cup, then add about another ½ cup after checking the consistency.
- In a food processor, process the mixture until it is thick and smooth, according to the desired consistency.
- On a serving plate, place the mtabbal once it has cooled and set to its consistency.
- On a serving plate, garnish the mtabbal with chopped parsley if desired.
- On a serving plate, add oil and pomegranate molasses on top if desired.