Green Lentil Hummus
No chickpeas, gluten-free, vegan
Traditional hummus is made with chickpeas, but this time I decided to change it up a bit and make it with lentils. The truth is that I had a lot of lentils at home and I needed to use them... and I loved the result, lol!
It is a very popular food in the Middle East and even in the Mediterranean, but nowadays it's quite common to see it in America in many supermarkets. In my opinion, most of these options are highly processed and contain ingredients that should be avoided. In addition, at home you can achieve a much better taste, healthier, with great quality and without spending so much money!
​
​
​
​
​
​
​
​
There are many recipes I love cooking, but this is one that I love for its practicality. It is very simple and works with many things and different meals. You can use it as a snack with some vegetables such as cucumber, celery & carrots. Or spread it on a whole-wheat toast or pita bread. It can be a great side dish to your meals as well. Any option, it will always be great!
​
I guarantee that this recipe will save you a lot of money. It is very easy to do and it is also much cheaper than buying it in the supermarket. Not to mention that it is much healthier and without unnecessary ingredients. Plus, you can do quite a bit and keep it in storage for the whole week.
​
1 and 1/2 cup lentils
Salt to taste
Cumin to taste
1/2 cup olive oil
1/2 cup
of tahini
2 lime
2 to 3 teeth
of garlic
Green Lentil Hummus
Prep Time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Servings: 2 cups
​
Ingredients:
1 & 2/3 cups of green lentils (can be pre-cooked)
3 cups vegetable broth or water (not needed if lentils are pre-cooked)
1/4 cup olive oil
1/4 cup tahin
2 to 3 garlic cloves (depending on size)
2 limes or lemons
1 tsp cumin powder
Salt to taste
​
Cookware:
​
Saucepan to boil the lentils if they are not cooked
Food processor or blender
Process:
- Boil the lentils: place the lentils and broth or water in a saucepan over high heat.
- Bring it to a boil. Lower the heat and simmer uncovered, until the
lentils are tender but not mushy, which takes about 30 minutes.
- With a colander, drain the lentils and let them cool.
- Place the lentils with the rest of the ingredients: garlic, olive oil, tahini, lemon juice,
cumin (if you are going to use) and salt in the food processor or blender.
- Process everything until you get a smooth consistency. If necessary stop it to
scrape down the sides as needed to get a homogeneous mixture.
- Store it in a container in the fridge.
- Or if you're going to use it in the moment, pour it in a bowl and drizzle with some olive oil.
- You can serve with whole wheat pita bread or as a dip for a crudités salad (celery,
cucumber and carrot sticks), or simply, add it to a toast & enjoy!
