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Happy Dirt markets and distributes wholesale Carolina organic farm produce to retailers, restaurants and buying clubs. They know that a sustainable food system is based on providing fresh local fruit, vegetables, and herbs while protecting the environment. They’re farmer-owned and they act like it. 80 percent of their sales go right back to their growers. Happy Dirt customers get fresh organic veggies and fruits, along with the knowledge that they’re enabling farmers to protect their family land. By pooling diverse harvests from several regions, Happy Dirt is able to meet the demand for a steady stream of high-quality, seasonal food choices throughout the year.
BLACK BELUGA LENTIL HUMMUS W/ ROASTED FENNEL + GARLIC | V + GF
if you don't have black lentils on hand, i imagine that any lentil would prove to work just as well here (red lentils might have a thicker and creamier outcome), or feel free to use chickpeas, or another bean of choice.
| serves 4-6 |
- 1/2 cup black beluga lentils, soaked and rinsed
- 1 large fennel bulb, fronds reserved
- 4 cloves garlic, skins on
- 1 tablespoon olive oil, more for serving
- salt + fresh pepper
- 1/2 cup tahini paste
- 2 tablespoons fresh lemon juice
- 1/2-3/4 cup water
- crispy lentils
- fennel fronds
- chopped parsley
- olive oil
- flaky sea salt
- preheat the oven to 400°F and line a baking sheet with parchment paper, set aside.
- place the drained lentils in a small saucepan, and cover them with about 2 inches of water. place over high heat, and bring to a boil, then reduce heat to a simmer; cook for 15-20 minutes, until tender. remove the lentils from the stovetop and drain off any remaining water, set aside and allow to cool.
- cut the fennel in half, then in fourths; cut core through the bottom and discard. slice the 4 pieces in half. place the fennel pieces and garlic cloves on the parchment, drizzle the oil, and a pinch of salt and pepper; use the paper to toss it all together. roast until edges of the fennel are sufficiently caramelized and garlic is tender, about 25-3o minutes. once cool, peel the skins from the garlic, discard, and set aside.
- in an upright blender or food processor, add the lentils (reserve a handful for serving), fennel, garlic, tahini, lemon juice, 1/2 teaspoon salt, and a few cracks pepper. blend a bit, then add the water and blend on high until for about 1 minute, until the hummus is smooth and creamy. refrigerate for at least 2 hours, then serve with crackers, bread, vegetable spears, or whatever you prefer.
Thank you Dollyandoatmeal.com