Hummus!!! Here it is again, my favourite appetizer, but this time we make Green Lentil Hummus. I absolutely love hummus. I’ve tried just about every variety and flavour combination at that time. I’m so excited to share this amazing recipe with you.
The typical primary ingredient of hummus are chickpeas but you can also create a delicious hummus with lentils or beans. Maybe it shouldn’t be called hummus but it’s delicious, whatever you call it. This Green Lentil Hummus has a earthy flavour and a bit chunky texture that I love. Once lentils are cooked you just have to blend everything together. In 10 minutes it is ready. Garnishing it with fresh basil and mint leaves make it even better!
Lentils have a high protein content, are rich in fiber and also are a good source of vitamins and minerals such us iron & calcium. Guys, lentils are a ridiculously cheap superfood. Perfect for healthy snacking!
This green lentil hummus is best served with some bread or with raw vegetables that can be dipped into it. My family loved it, now is your turn to make it. If you like this recipe you will love this Cauliflower Hummus or the classic Chickpea Hummus.
How did it turn out for you? Leave your comments and any suggestions below. I look forward to seeing your pictures on Instagram with the hasgtag #shoothecook! See you soon
Green Lentil Hummus! It's a flavourful & healthy appetizer packed with proteins, fiber, vitamins and minerals.
- 3/4 cup (150g) cup green lentils (2 cups cooked)
- 2 Tbsp water
- 2 Tbsp lime juice
- 2 Tbsp toasted sesame seeds
- 1/4 cup (50g) olive oil
- 1/4 cup (12 ud.) toasted almonds
- 1 peeled garlic
- 1/2 tsp ground cumin
- 1/2 tsp sea salt
- fresh basil and mint leaves for garnishing
Rinse the lentils and remove any shrivelled lentils or rocks.
Place in a saucepan and cover with cold water. Bring to a boil. Then Reduce heat to medium-low and cook, uncovered, for 25'. Add water as needed to make sure the lentils are just barely covered.
Add cooked lentils and the rest of ingredients to a food processor and blend until smooth but still a bit chunky. Add additional olive oil or water to thin out if desired.
Garnish with a little olive oil, sprinkle with sesame seeds and finally add some basil and mint leaves on top. Serve cold or warm with toasted bread or freshly cut vegetables. You can also use it as a spread to make a wrap or a sandwich.
Store covered in the refrigerator up to 4 days.
* The protein in lentils is incomplete, but if we eat a small amount of complete proteins (such us nuts, rice, wheat, dairy products, eggs, meat or fish) during the same day it will act as complementary proteins for lentils. That is why I add almonds to this hummus.
*You can use almonds, hazelnuts or walnuts with similar results.