When former Roberta’s cook vet and confident cookbook writer Max Sussman took over as chef at The Cleveland, we were interested. But when we recently visited the Soho restaurant for brunch, trying this lentil-pistachio dip, we were locked as fans. The hummus is both rich and bright and works really well when spread on salty pumpernickel chips. Sussman told us about the dish’s origins:
“The idea behind the dish was to do an unconventional take on hummus. I realized that if I replaced the tahini with pistachio butter and the chickpeas with lentils I might have something cool. People at the restaurant like the dish because it is something familiar, mixed with something a little different. But it still has enough of the original so that it’s not totally foreign.”
- 1 1/2 cups pistachios, toasted
- 1/3 cup good olive oil
- 1/3 cup lemon juice
- 1/2 cup water
- 1 clove of garlic, grated
- 2 teaspoons kosher salt
- 2 teaspoons ground coriander
- 1 cup lentils, cooked, with their liquid
- 1 cup parsley, finely chopped
- 1/4 cup sprouted lentils (optional garnish)
- Pulse the pistachios in a food processor until a fine consistency.
- Add the olive oil, lemon juice, water, garlic, salt and coriander and pulse to combine.
- Add the lentils and parsley and pulse to combine.
- Taste and adjust seasoning.
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