前陣子為了試做，做了很多 鷹嘴豆泥，我就把鷹嘴豆用光了，原本想說再買，但眼看手邊還有一些紅扁豆，就想到先前有看過扁豆泥的食譜，於是就出現了這讓我一做就連續做三星期的 胡蘿蔔紅扁豆泥 !
胡蘿蔔紅扁豆泥 (純素)
Roasted Carrot Red Lentil Hummus (Vegan)
這胡蘿蔔紅扁豆泥一樣是純素的 (Vegan, 無蛋奶, 含五辛)，無動物性成份，這次主要是參考 Blissful Basil 的食譜，但一樣有依手邊食材與個人喜歡稍做調整。
這胡蘿蔔扁豆泥的口感類似鷹嘴豆泥，所以也用 “hummus” 這個字，但裡頭無鷹嘴豆，取而代之的是紅扁豆。
它的製作方法一樣很簡單，重點就是烘烤和攪拌。
不過它的顏色可不是因為紅扁豆，因為煮熟的紅扁豆會變色 (我第一次煮整個嚇到)，而是因為胡蘿蔔。
不過別擔心它會有很明顯的胡蘿蔔味，因為這次是要先將胡蘿蔔烤過，逼出它的甜味，同時因為加入不同的天然香料，最後嚐到的是鹹中帶著紅蘿蔔帶出的自然甜味，很耐人尋味的滋味。
紅扁豆對一些人可能較陌生，但其實它在你家附近的雜糧行應該就有，我第一次認識它，也是因為在雜糧行看到、問老闆才知道的。
紅扁豆本身並沒有太明顯的味道，但煮熟後的它有著非常泥潤的口感，也因為如此，讓它非常適合製成沾醬。
這個胡蘿蔔紅扁豆泥我可以直接拿著湯匙挖著就吃，也很喜歡搭配青脆的小黃瓜或是芹菜條。
紅扁豆的蛋白質含量也很高，很適合做為主餐的醬料搭配，也可以當成肚子餓的點心，搭配蔬果條或是鹹餅乾都很美味!
沒有鷹嘴豆，這美味的胡蘿蔔紅扁泥也讓我一連三星期週末都做一次，到現在還吃不膩。
來動手做吧!
Let’s do this!
完整食譜 Watch How To
胡蘿蔔紅扁豆泥 (純素)Roasted Carrot Red Lentil Hummus
食材
- 120 g carrots 胡蘿蔔, 小型 2 條
- 1 Tbsp olive oil or avocado oil 橄欖油 or 酪梨油
- 1/2 tsp curry powder 咖哩粉
- 60 ml raw red lentils 生紅扁豆, 1/4 cup
- 120 ml water 水, 1/2 cup
- 2 Tbsp walnuts 核桃
- 1 Tbsp tahini 中東芝麻醬
- 1 tsp lemon juice or lime juice 新鮮萊姆汁 或 檸檬汁, add more to taste
- 2-4 cloves roasted garlic 烤過的蒜瓣
- 1/2 tsp coriander powder 芫荽粉
- 1/2 tsp cumin powder 孜然粉
- 1/4 tsp salt 鹽, add more to taste, more for the carrots 額外給蘿蔔
- 1/4 tsp smoked paprika 煙燻匈牙利紅椒粉
- A dash ground black pepper 黑胡椒粉
作法
- 將生紅扁豆浸泡於水中，建議浸泡 1 小時
- 將烤箱以 175 C 預熱
- 將紅蘿蔔去頭、洗淨 (不用削皮，但你若不習慣可以削)，切成約 5 公分的長條狀放入碗中，淋上橄欖油，加少許鹽，用手翻拌，讓蘿蔔們都裹上一層薄薄的油，鋪於鋪烤墊的烤盤上，放入烤箱以 175 C 烤 25 - 30 分鐘，至蘿蔔軟，取出備用
- 烤蘿蔔時可準備紅扁豆：將浸泡過的紅扁豆稍沖洗，再加水(120 ml)蒸熟。我用瓦斯爐蒸約 20 分鐘；若是使用電鍋，外鍋放 1 米杯水/180 ml，跳起後不開蓋，悶 20 分鐘
- 待蒸熟的紅扁豆與蘿蔔稍放涼，同時來煎烤核桃：將核桃放入平底鍋中，用中小火煎烤至聞到香氣，記得不時翻動防焦
- 攪打完後試味道，依個人口味添加調味。可挖取出享用 (我喜歡搭配小黃瓜條和芹菜條)
English Version
- Rinse the red lentils and soak them in water. I recommend to soak them at least an hour.
- Preheat the oven at 175 C / 350 F.
- Chop the head off from the carrots and chop them into about 5 cm (2 inches) sticks. Drizzle them with olive and sprinkle some salt. Toss them to get coated. Spread them on a lined baking sheet and bake them at 175 C / 350 F for 25 - 30 minutes until tender. Remove and set aside.
- Meanwhile, let's prepare the red lentils. Drain out the soaking water from the red lentils and get them a rinse. Steam the red lentils with the 120 ml water. I steam them on the stove with my steamer pot for about 20 minutes.
- Let the lentils and carrots cool down while we toast the walnuts. Add the walnuts to a skillet over medium-low heat to toast until they smell nutty. Stir them from time to time to avoid burning them.
- Once the lentils and carrots are cool, add them to a blender (you can use a food processor as well, but the result might not be smooth as using the blender) along with all other ingredients: toasted walnuts, tahini, lime juice, garlic, coriander, salt, cumin, paprika, and black pepper. Start from low, blend them until smooth. Use a tamper if you have one. If you don't, stop and scrape down the sides as needed.
- Taste to adjust by adding more salt or other seasonings. Scoop out and enjoy with anything you like. (I like them with cucumber and celery sticks!)
備註
- 食譜參考改自 Recipe adapted from Blissful Basil
- 保存：放入密封罐冷藏保存，約可放 3-5 天
- Store in an air-tight jar the fridge for 3-5 days.
2019 新增照片：
- 註
- 網站中的「純素」食譜含佛教中所謂的「五辛」(說明請見 FAQ: Q5)
- 其它醬料食譜：墨西哥酪梨醬 (純素), 全素腰果奶油乳酪糖霜 (無奶製品), 素濃郁蘑菇白醬 (無麵粉)
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- Notes
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Bon appétit!
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