Red Lentil Hummus with Harissa and Toasted Almonds


  • 1 c Split Red Lentils, cooked
  • ¼ c Tahini
  • 2 T Coriander, toasted and ground
  • 1 T Cumin, toasted and ground
  • 2 ea. Garlic Cloves, crushed
  • 1 ea. Lemon, juiced
  • 1¼ c Ice Water
  • 1 T Olive Oil
  • 2 tsp. Salt
  • Raw Vegetables, for dipping: carrots, radishes and cucumber sticks
  • Harissa Almond Oil; recipe follows


Combine lentils, tahini, coriander, cumin, garlic, lemon juice, water, olive oil and salt in a high-powered blender or food processor and purée until smooth.

To plate, scoop the hummus into a wide bowl, using the back of a spoon to create a circular well. Add harissa almond oil. Serve with vegetables. Makes about 1 liter.

To make harissa almond oil: Combine ½ cup of toasted and coarsely chopped almonds, 1 tablespoon of harissa paste, ½ cup of olive oil, zest of 1 lemon, 1 teaspoon of kosher salt and 1 tablespoon of toasted sesame seeds.

Chef de Cuisine Bryan Oliver Little Saint, Healdsburg, California