Double-Lemon Hummus with Crispy Lentils

Ingredients (all organic)

• ✓Chickpeas, 1.25 cups
• ✓Lemons, 2 (zest + juice)
• ✓Tahini, 2.5 tbsp ⓘ
• ✓Garlic, 2 cloves
• ✓Ice water, 3–4 tbsp
• ✓Cooked brown or black lentils, 1 cup, patted dry ⓘ
• ✓Cumin + coriander, 1/2 tsp each
• ✓Arugula or watercress, 2 big handfuls
• ✓Whole-grain loaf, 2 thick slices
• ✓Olive oil, 1.5 tbsp
• ✓Mint, a few leaves

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1. 1Blend chickpeas, tahini, the juice of both lemons, half the zest, garlic, and ice water into a hummus that's almost mousse — 2 full minutes.
2. 2Crisp the lentils in a hot skillet with oil, cumin, and coriander until they pop and crackle, 6–8 minutes — don't stir too often.
3. 3Char the bread in the same pan, and briefly kiss the remaining zest in the hot oil to bloom it.
4. 4Swoosh the lemon hummus wide, rain the crispy lentils over it, tangle the greens and mint on top, charred-zest oil and bread to finish.