Lentil Hummus, Dips, and Spreads

Recipes at: www.CIAprochef.com/lentils/LentilHummusBar
Chef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and toppings, and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, and falafel; and toppings like pickled lentils, and crispy roasted lentils.

[@craftedbymaia-cg4jj]

Looks amazing, minus the oil, ill try it thanks for sharing

[@Nomad_008]

Excellent!!!

[@shortyp1000]

I'm going to try one of these ideas with black beluga lentils. Thank you. 😊

[@falande641]

1:35

[@janedoe805]

Faye
What are you referring to at *1:35? I watched it three times. 🤷🏻‍♀️

[@petrfrizen6078]

@@janedoe805 The richness! The abundance! The bountifulness of ingredients and ensuing cooked delicacies!

[@Nomad_008]

@@janedoe805 from there she startes to cook

[@petrfrizen6078]

Semplicemente delizioso! E niente uova !!!

[@519forestmonk9]

I think they missed the carrot walnut lentil hummus. That one sounded great.

[@petrfrizen6078]

Great, indeed!!!

[@finmarx]

Canola oil should be avoided. How come you don’t use olive oil ?

[@Noor-ml2fv]

Because she doesn’t want to 🤨

[@petrfrizen6078]

Puramente vegano!

[@theultimatenonebelievr9379]

i sporout it first i never cook it.