January 6, 2023 | Stephanie Ouellette Ingredients: 4 – medium carrots (washed, ends trimmed) 1 – small white onion (cut in chunks) 1 – clove garlic (peeled) 1 pound – uncooked red lentils 1 tablespoon olive oil 1 teaspoon curry powder 1 tablespoon lemon juice ½ teaspoon chili powder ½ teaspoon black pepper 1 tablespoon tahini (optional) ½ pound walnuts ½ teaspoon ground cumin Water to thin Fresh cilantro or parsley (for extra fanciness) Directions: Heat the oven to 200 degrees. Add the onion chunks, garlic cloves, and carrots on the baking tray. Drizzle over with rapeseed oil, salt curry powder, and cumin powder. Roast the vegetables for 20 minutes or until soft. Boil the lentils according to the packaging instructions. In a pan heated to medium heat, add the walnuts, toast for five minutes, and stir continuously to prevent burning. Now it’s time to combine everything! Add the roasted vegetables, the boiled (and drained) lentils, lemon juice, chili powder, black pepper, tahini and water in a food processor. Process until smooth. Scrape down the sides if needed. Taste and add more salt or other spice if needed. Add the toasted walnuts and pulse a few times (you want the walnuts to be roughly chopped to give the hummus some texture. Serve it on a Wasa crisp bread! Recipe by Wasa