Herby Marinated Lentils and Dates

🥘 Ingredients

• from cans 2
• large lemons ¼ cup
• good-quality tahini 13 tbsp
• garlic cloves 3
• ground cumin 1 tsp
• Kosher
• ice water 6 tbsp
• A
• Cooked Lentils 2 ¼ cup
• large lemon 1
• coriander seeds or ground coriander ½ tsp
• extra virgin olive oil ¼ cup
• garlic cloves 6
• Aleppo pepper 1-2 tsp
• sumac or lemon zest from the above lemon 1 tbsp
• Kosher
• small or medium fennel bulbs 2
• fresh mint leaves 0.5-1 cup
• flat-leaf parsley leaves and tender stems 1 cup
• Medjool dates 4
• Crusty bread to serve 4
• garlic clove 1

Classic Hummus

1. 1

   Prepare: from cans , large lemons , good-quality tahini , garlic cloves , ground cumin , Kosher salt and freshly cracked black pepper, ice water , A drizzle of extra virgin olive oil for storage.
2. 2

   While still warm, add the drained Simmer Chickpeas (for Hummus) to a food processor. Blend for 1-2 minutes until you have a pureed paste, scraping down the sides as you go.
3. 3

   To the food processor, add the lemon juice, tahini, garlic, cumin, 1 heaping teaspoon kosher salt, and pepper to taste. Blend, and with the motor running, stream in the ice water, 1 tbsp at a time. Evaluate the texture: If you want it looser, stream in more water, and continue blending until smooth and creamy. Just don’t add too much water, as it will thin out the hummus.
4. 4

   Once you reach your desired texture, taste for seasonings, adding more salt, garlic, cumin, or lemon juice as needed.
5. 5

   Transfer to an airtight container and drizzle lightly with olive oil (to prevent it from drying out quickly). Label and store in the fridge for about 5 to 6 days.
6. 6

   Gather: 1 cup Classic Hummus (from meal prep), Cooked Lentils , large lemon , coriander seeds or ground coriander , extra virgin olive oil , garlic cloves , Aleppo pepper , sumac or lemon zest from the above lemon , Kosher salt, small or medium fennel bulbs , fresh mint leaves , flat-leaf parsley leaves and tender stems , Medjool dates . For the for serving:: Crusty bread to serve , garlic clove .
7. 7

   Take the Classic Hummus out of the fridge. Add the Cooked Lentils to a large microwave-safe bowl, add a splash of water, cover, and microwave for 1-2 minutes , or until warmed through. If you are not using sumac, zest the lemon. Juice the lemon. Set the lemon zest (if using) and juice aside until step 4.
8. 8

   For coriander seeds only: Lightly crush the seeds, either using a mortar and pestle or with a couple pulses in a spice grinder. Or, use the back of a chef’s knife (or sturdy mug) and press down on the seeds until some split open.
9. 9

   Heat the oil in a small frying pan over medium heat. Once warm, add the sliced garlic. Cook for 2 minutes , stirring frequently. Add the coriander seeds and cook for 1 minute, stirring frequently, until aromatic and garlic is golden. Add 1 tsp Aleppo pepper if using (and ground coriander if not using seeds). Stir for 15 seconds, then pour the oil and aromatics over the warm Cooked Lentils.
10. 10

    To the lentils, add 3 tbsp lemon juice, sumac (or lemon zest), and 1/2 tsp kosher salt. Toss, then taste, adding more salt or Aleppo pepper as desired. Marinate the lentils while you prep everything else.
11. 11

    While the lentils marinate, prep the other ingredients. Fennel: Remove stalks and set aside some fronds. Remove any thick outer layer on the bulbs. Slice the bulbs in half, lengthwise. Using a mandoline or sharp knife, slice the bulbs crosswise very thinly. Chop the mint, parsley, and fennel fronds. Pit the dates, then tear into pieces or chop with a knife.
12. 12

    Add the fennel, dates, and herbs to the marinated lentils and mix to combine. Taste, adding a squeeze of lemon juice and a drizzle of good-quality olive oil as desired. Season with salt or pepper to taste.
13. 13

    Set the lentil salad aside while you make your side salad (if you’re making one) and prepare the final ingredients. Bread: Toast the bread using your preferred method. While still warm, rub the halved garlic clove across one side of the bread slices. Warm the Classic Hummus in a saucepan with 1 tbsp of water. Stir constantly for a few minutes until warm, adding a bit more water as needed. Or, add hummus to a bowl with 1 tbsp water and microwave in 10-second increments, stirring after each round.
14. 14

    Assemble: Schmear ¼ cup ( timer ) Classic Hummus onto each plate. Spoon the lentil salad on top. Serve with garlic-rubbed toast for scooping on the side, and your side salad, if you made one.