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Crispy Potatoes with Cucumber Salad and Lemon Hummus

Yields2 Servings

Ingredients
for the crispy potatoes
 300 g baby or fingerling potatoes
 4 cups water
 ½ tsp salt (for the potato cooking water)
 1 tbsp fresh lemon juice
 2 tsp extra virgin olive oil
 ¼ tsp salt (for roasting the potatoes)
for the crunchy cucumber lentil salad
 ½ cup black lentils
 ⅛ tsp salt
 ½ tsp extra virgin olive oil
 1 tsp lemon juice
 1 tbsp diced chives
 1 tbsp chopped dill
 1 large cucumber, de-seeded and diced
for the creamy lemon dill hummus (makes extra - use 1/4 batch for serving)
 1 can chickpeas (or 1 1/3 cups cooked chickpeas)
 1 tsp salt
 1 ½ cups cold water
 1 cup good quality tahini
 ¼ cup fresh lemon juice (about 1 large lemon)
 5 g fresh chopped dill (with stems)
Preparation
Roast the Potatoes
1

First, pre-heat the oven to 450 F.

2

Then place 300 grams of baby potatoes, 4 cups water, and 1/2 teaspoon salt in a medium pot and bring the water to a boil. Then reduce the heat and allow the potatoes to simmer until fork tender but still quite firm (about 5-8 minutes).

3

Then use a slotted spoon to remove the potatoes from the water (retaining the water for later). Place the potatoes on a paper towel lined plate, and pat them very dry.

4

Toss the potatoes with 2 teaspoons extra virgin olive oil, 1 Tablespoon lemon juice, and 1/4 teaspoon salt. Place the potatoes on a baking sheet lined with parchment paper, and leave them to roast for about 40 minutes or until crispy and a little browned.
Prep everything else while you wait.

Boil the Lentils
5

Next, pour 1/2 cup black or puy lentils into the potato water and cook them for around 30-35 minutes or until the texture is al-dente. You want firm (not falling apart in the water) but soft enough to eat.

Make the Hummus
6

Now, you move on to the hummus sauce. Open a can of chickpeas, rinse the beans in the can, strain off the water, and pour them into the blender. Add 1 teaspoon salt, 1 cup tahini, 1/4 cup lemon juice, 1 1/2 cups cold water, and 5 grams of fresh chopped dill (Note that if your blender is very powerful, you won't need to chop the dill, but if you're concerned, just chop it before adding it to the blender).

7

Blend until the consistency is super smooth. It should take 4-6 minutes. Be patient while the blender works. You want a super creamy texture.

Prepare the Cucumber Salad
8

Now, dice the cucumber. Chop your chives and dill. Toss them together in a bowl, and place the bowl in the fridge to chill.

9

Then take a sip of that tasty beer and sit back for 25 minutes or so. If you really want to keep busy, you could always use this time to make dessert :)

10

When the lentils are finished, drain the water off and let them cool for 5 minutes. Then toss the lentils together with the cucumbers and herbs and add 1/2 teaspoon of olive oil, 2 teaspoons of lemon juice, a 1/8 teaspoon granulated garlic, and salt and pepper to taste.

Serve
11

Finally, serve the crispy potatoes topped with the lentil and cucumber salad and top very generously with hummus sauce and an extra sprinkle of herbs. If you want to pack in a little extra nutrition and probiotic goodness, you could serve this with a fresh crunchy variety of sauerkraut. Natural Grocers and Whole Foods usually sell a dill and garlic variety in the cold section that goes perfectly with this meal.

Nutrition Facts

Serving Size 1/2 recipe (with 1/8 batch hummus)

Servings 0

Amount Per Serving
Calories 520
% Daily Value *
Total Fat 20g31%
Potassium 559mg16%
Total Carbohydrate 67g23%

Dietary Fiber 17g68%
Sugars 5g
Protein 20g40%
Vitamin A 2%
Vitamin C 10%
Calcium 18%
Iron 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.