Smoked Red Lentil Hummus

Thanks to Chef Jamie Harling, you’ll never want plain ol’ chickpea hummus again.

  • By Jamie Harling, Deane House
  • September 12, 2017
  • Yield: 1¼ cup hummus


1 cup lentils

3 cups water

100 mL white wine

5 mL sesame oil

45 mL cold-pressed oil

1 tsp Sambal hot sauce

1 lemon (juice and zest)

1 clove garlic, minced

Salt, to taste

1 shallot, minced

1 bay leaf

3 sprigs thyme


1. Over medium-low heat, sauté shallots and garlic until translucent.

2. Add lentils, bay leaf and thyme. Deglaze with wine, add water and cook for 10 minutes or until soft.

3. Strain, and while still warm, puree in food processor with garlic, sesame oil, Sambal, cold-pressed canola oil, lemon juice, red wine vinegar and salt.

4. Taste, and adjust seasoning/consistency as needed. (At the restaurant at this point we cold smoke the hummus for 30 minutes over Applewood and Maple.)

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