Golden Harvest Hummus

Golden Harvest Hummus

This recipe is inspired by channa dal, a tender variety of chickpeas commonly used in Indian kitchens, perfect for creating a silky-smooth hummus. The addition of beets and the spice blend in the Golden Harvest Hummus kit pays homage to Balkan flavors, where beets and dill are often beautifully paired. The result is a vibrant, crowd-pleasing dip that also makes a flavorful spread for sandwiches.

Serves 6

Cooking Time: 35-45 Minutes

In the Kit:
Split Channa Dal
Garnishing oil spices include dill seeds that aid digesting lentils

Ingredients:

3¼ cups water
1 medium golden beet diced / ½ cup carrots diced / 1 cup roasted red peppers
3 tbsp + 2 tbsp olive oil, divided
2 garlic cloves, chopped
1 lemon, juiced
2 tbsp fresh herbs, minced (dill / parsley)
salt to taste

Cooking Directions:‘

1. Rinse the lentils until the water runs clear. Place the lentils and the root veggies in a
   large heavy-bottomed pot with the water. Bring to a boil, reduce to simmer, cover and cook for 30-35 minutes. Add a big pinch of salt after 15 minutes. The lentils are
   done when they can be mashed with a spoon.
2. Drain excess water, reserving the cooking liquid. Cool for 10 minutes. Place in a
   blender with the garlic, olive oil, lemon juice, and blend until smooth. Add
   cooking liquid if needed. Adjust the salt to taste.
3. In a small saucepan, heat 2 tbsp oil. Add the garnish spices and stir-fry for 3-5
   seconds, let the seeds sputter. Remove from the heat and cool.
4. Transfer the hummus to a bowl, drizzle with the spices & oil, and fresh herbs. Serve with
   pita, crackers, or fresh veggies.