Hi, Steemit Iron Chef Community!

It's a pleasure for me to post in this smiling and colorful community.

I want to thank @progressivechef for keeping this space open and @sanuri for hosting this contest in the community. Just click HERE should you like to learn about Food Color Challenge.

I'd like to invite @deepak94, @nadeesew, and @mvchacin to join in :)

I made red lentils and carrot hummus for breakfast this morning. It was part of our meal, along with fried eggs and coffee.

I made tahini sauce with toasted sesame seeds, olive oil and lemon juice. Then I added garlic and the cooked lentils. I processed everything very easily with the immersion blender.

Besides red lentils and carrots, I used sautéed onions, sweet chili, green bell pepper, and garlic to provide extra flavor to the hummus.

As I wanted to enhance the orange color of the dish, I added some julienned carrots and small pieces of toasted pita bread that I had rubbed with oil, turmeric and paprika before putting them in the oven.

I came up with the idea of some parsley for decoration.

And the contrast between the hummus and the green of the parsley made its orange look a little prettier.

Red lentils are actually of a vivid orange color.

They turn pale when you have them boil. If you fry them, they become similar to regular lentils, between green and brown. So this color thing is not simple, ha, ha, ha, ha.

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The truth is that not only was I able to get the orange I needed for my #orangeweek post, but this hummus actually turned out really tasty.

I sprinkled peperoncino on top, since at home we love a little spice in our food. The white cream next to the carrots in Greek yogurt with freshly ground black pepper.

Everything worked very well together.

All pictures and text are mine.