If there’s one thing that always feels like a warm hug on a grey Sunday afternoon, it’s something whipped up by Nigella Lawson. There’s an ease to her recipes that always makes me feel like I’m cooking with an old friend. one who has an uncanny knack for making even a can of lentils feel glamorous. That’s exactly what happened when I stumbled upon her Lentil Hummus with Galbani Mozzarella Bruschetta.
This dish is the best kind of twist on the familiar. It’s comfort food elevated: creamy, garlicky lentil hummus spread thickly onto crisp, golden toasts and topped with silky rounds of Galbani mozzarella. The contrast is heavenly. the earthy depth of the lentils mingling with the fresh, creamy coolness of mozzarella. You don’t even miss the chickpeas (though I was skeptical at first). It’s that satisfying.
I first made this one rainy Saturday, hoping to recreate something vaguely Mediterranean to cheer me up. As soon as I took my first bite, standing barefoot in my kitchen, I had that moment. you know the one. where your eyes close and you just feel it. Homey. Sophisticated. Like Rome and your childhood kitchen met for lunch.
Nigella Lentil Hummus With Galbani Mozzarella Bruschetta Recipe
Ingredients Needed
This isn’t the kind of dish that demands a two-hour supermarket scavenger hunt. Most of the ingredients might already be hanging around your kitchen. Here’s what I pulled together:
- 1 can (400g) of green or brown lentils, drained and rinsed (Nigella insists on simplicity and canned is totally fine)
- 2 garlic cloves, peeled (I used 3, because I’m a garlic fiend)
- Juice of 1 lemon
- 2 tablespoons of tahini
- 4 tablespoons of olive oil, plus a bit more for drizzling
- Salt, to taste
- A good grind of black pepper
- Galbani mozzarella, the fresh kind, ideally the large ball, sliced
- Crusty bread – sourdough works beautifully but I’ve also used ciabatta with glorious results
- Fresh herbs – parsley or basil, for garnish (optional but highly recommended)
It’s simple, humble and yet comes together like something you’d get at a chic Italian café.
Equipment Needed
This recipe is wonderfully low-fuss which is one of the reasons I love returning to it. Here’s what you’ll need:
- A food processor or blender (I used my trusty old mini processor that’s seen better days. still works like a charm)
- A baking tray or grill pan for toasting the bread
- A sharp knife for slicing the mozzarella
- A spatula for scraping every last bit of that lentil hummus out of the bowl
- Your favourite serving platter, because presentation makes a difference, even on a Tuesday
Instructions To Make Nigella Lawson’s Lentil Hummus With Galbani Mozzarella Bruschetta
Let’s talk about the process. This isn’t a sweat-over-the-stove kind of meal. It’s more of a sip-wine-and-hum-along-to-Ella-Fitzgerald-as-you-go sort of thing. Here’s how I do it:
- Start with the hummus. In your food processor, combine the drained lentils, garlic cloves, lemon juice, tahini and olive oil. Blend until smooth. If it looks a little too thick, splash in a tablespoon of water or more lemon juice (depending on your mood). Season generously with salt and pepper. Taste. Adjust. Lick the spoon.
- Toast the bread. I brushed thick slices of sourdough with olive oil and threw them onto a hot grill pan. The smell alone was enough to make my dog sit up and pay attention. Grill until the edges are charred just enough and the centers are still chewy.
- Assemble. Smear the hummus thickly over each piece of toast. Don’t be shy. Lay slices of Galbani mozzarella on top like they’re being tucked into a cozy blanket.
- Finish with a drizzle of olive oil, a scatter of herbs and if you’re me. a sprinkle of flaky sea salt and a little chili oil for kick.
Serve while the bread’s still warm and the mozzarella is yielding gently to the heat.
What I Learnt
Making this dish taught me something subtle but essential. lentils aren’t boring. I had always seen them as filler, something you throw into soups to bulk them out. But here, they’re the star and rightly so. They bring a creaminess and a depth that chickpeas sometimes lack.
I also learnt (or rather, was reminded) that good ingredients don’t need much dressing up. Galbani mozzarella is creamy, mellow and unpretentious. Combined with that punchy lentil hummus, it’s a lesson in balance: one bold, one soft; one earthy, one fresh. That’s what makes this dish more than the sum of its parts.
And finally, I was reminded of the power of small rituals. Toasting the bread, layering the ingredients, adding the finishing drizzle. it slows you down. You savor the making, not just the eating.
FAQs
Can I Use Any Other Type Of Cheese Instead Of Galbani Mozzarella?
Absolutely! While Galbani mozzarella adds that rich, creamy texture, you could experiment with other cheeses like burrata for a similar indulgence or even feta for a more tangy twist. Just make sure to choose something that melts well if you’re toasting the bruschetta!
How Can I Make The Lentil Hummus More Flavorful?
Great question! If you’re looking for more depth, try adding a squeeze of lemon juice or a pinch of cumin. A splash of olive oil really brings out the flavors too. Honestly, this recipe is so versatile – you can even throw in some garlic or roasted red pepper if you like a little extra kick.
Can I Make The Lentil Hummus Ahead Of Time?
For sure! The lentil hummus actually gets better after sitting for a few hours, so it’s perfect for prepping in advance. Just store it in an airtight container in the fridge. If it thickens up too much, stir in a bit of olive oil or water to loosen it up before serving.
