Hey everyone! I hope you are all enjoying a beautiful holiday weekend. This recipe is a new one created using lentils grown by my best friend and business partner's dad Bob Wallace in Tyner, Saskatchewan. I simply had to share it here as it is a lovely fresh take on everyone's favourite dip. Once again, it's evident that I've struggled to post regularly here (at least I did not pass the one month mark!), but please stay tuned as summer is here, complete with more time to create, play, and connect.
These past months have been jammed with regular work during the week, and weekends filled with time spent promoting our new product line in grocery stores. It's been amazing - connecting with consumers and talking about what I am most passionate about these days - connecting consumers and farmers and building more awareness around Canadian farm families in the prairies and the products they grow. Awareness that surpasses what is commonly held (thanks to the wonderful farmer's markets and those doing amazing work in this area), an awareness that mindful consumption should apply to all the things we consume, not just select parts.
Recently I've been thinking a lot about the clothes on our backs, and how many of the items we have in our homes or hang in our closets have origins that we can't quite fully comprehend. It's daunting a lot of the time to make choices that are free of nagging guilt, and I love to see changes happening in our collective consciousness ... questions are being asked and new options are emerging. There is much to be done and each of us has the capacity to question, and maybe take that next step in helping to create change. With the pace of my schedule these days, I'm left with little time to pursue my other passion projects, which at times makes me feel a little disappointed and a tad frustrated too. However, I am assured of knowing that no one can do it all all the time. And right now, I'm just grateful to have these days to rest and relax a little more. Everything good will come in time and when it's meant to unfold.
Cumin Spiced Lentil Hummus with Chives & Chiles
1 cup dry Green Lentils, soaked 4-12 hours
1/3 cup sesame tahini
1 cup full-fat Greek yoghurt
1/4 cup olive oil
1/4 cup water, or as needed
6-8 tbsp fresh lemon juice
2 tsp cumin seeds, dry toasted
1/4 tsp cayenne powder
3/4 tsp salt
1-2 cloves garlic
Fresh herbs for garnish: chives, cilantro, parsley, or mint
Chile flakes or powder for garnish
Sesame seeds for garnish
First, soak the lentils in a bowl of clean water until plump, about 4 hours minimum. When ready to prepare the hummus, drain and rinse the lentils well. Combine the lentils in a saucepan with plenty of water and bring to a boil. Once boiling, simmer the lentils for 20 minutes, or until just soft.
While the lentils cook, dry toast the cumin seeds in a pan until fragrant, about one minute. Set aside. Drain and rinse the cooked lentils in cold water and allow to cool a little before blending. Combine all the ingredients except for 1 tsp toasted cumin seeds and fresh herbs in a high powered blender or food processor and blend until smooth and creamy. You may need to add more water as needed.
Transfer to a large serving platter and garnish with remaining toasted cumin seeds, chopped fresh herbs, olive oil, chilli flakes, and sesame seeds if desired.
