This hummus is a recipe from the gorgeous book ‘Share’ by Natascha Boudewijn, who celebrates life with her Greendelicious cooking school. All recipes in Share are vegetarian (without explicitly saying so), with a focus on vegetables and herbs from her own garden and an emphasis on seasonal food.
This dip immediately got my attention, because of the combination of lentils and chickpeas and the addition of nigella seeds (sometimes called black cumin). These little black seeds are somewhat peppery and remind a bit of nutmeg. You could harvest the Nigella sativa plant yourself (like Natascha does) or buy the seeds (like I did).
The lentil hummus is very addictive (believe me!), with a good amount of nutty tahini and warm Eastern spices like Ras el hanout, that bring so much flavor to this dip. It’s amazing as an appetizer with some warm bread, but just as good in a falafel pita or to accompany a couscous salad.
I also added some chili flakes for an extra spicy kick and that turned out to be a lovely addition.
for 6-8 persons (as mezze, with bread)
1 ¼ cup (250 g) canned lentils, rinsed and drained
¼ cup (50 g) canned chickpeas, rinsed and drained
4 tbsp (60 g) tahini (sesame paste)
juice of ½ an organic lemon, or more to taste
3 cloves of garlic
1 tsp Ras el hanout
½ tsp ground cumin
1 tsp coriander seeds
drizzle of olive oil
1 tbsp nigella seeds
fresh parsley, chopped (to taste)
optional: pinch of chili flakes
Mix all ingredients except for the nigella seeds in a food processor until you’ve got a smooth puree. Taste and season with extra lemon juice, if it needs it.
Scoop the hummus onto a plate or into a bowl and drizzle with your best olive oil. Sprinkle with nigella seeds and parsley. Add chili flakes if you like it hot.