Name: Lentils “Hummus-Style” with Pomegranate and Mint and Toasted Za’atar Matzohs
Yield: Yield: about 6 Servings
Cuisine: United States
Ingredients: Salt; trimmed fresh raw vegetables, such as fennel, celery, carrots, red and yellow bell pepper strips, etc.; Toasted Za’atar Matzohs, plain matzoh, or hot pita quarters; 1½ to 2 tablespoons coarsely chopped garlic, according to taste; About 6 tablespoons best-quality extra virgin olive oil; About 6 tablespoons fresh lemon juice; About 1 tablespoon pomegranate molasses; ¼ cup fresh mint leaves, plus additional for garnish; freshly ground black pepper; 3 tablespoons fresh pomegranate seeds; 1¼ cups brown lentils (about½ pound)

Preparation info

Yield: about
6
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Ithough hummus actually means “chickpea,” quick-cooking lentils are a delicious alternative in the garlicky spread. In this version, perfect for Sukkot or other autumn holiday meals, including Break-the-Fast, sesame tahini is replaced by other tastes from the Middle East, pomegranate and mint, which freshen the bean puree with fragrant, sweet-sour grace notes.

The aromatic za’atar, a Middle Eastern herb blend crusting the toasted matzoh, underscores the tart, fruity flavors i