Lentil Hummus for The Gardener & International Hummus Day!

jI love hummus, it's no secret, however The Gardener isn't always a fan. It's not that he doesn't eat it, he just doesn't LOVE it.

That all changed when we visited our friends Raffaella & Steve for lunch & they served us a gorgeous lentil hummus. The Gardener scooped up a bit. And then a bit more. And then a bit more. And then, much to my dismay he declared their hummus better than mine.

The Shame.

Apparently the slightly richer & peppery taste of the lentils with the lemon, garlic and tahini really works for him. And I have to say, he's not wrong. It's delicious!

Now, those of you who have been paying attention will realise that that this is the second recipe based on what our friends served us at that lunch. And I'm not ashamed to say that I LOVE sharing food with friends and I love being inspired by what others serve me. So Raffa & Steve, consider this an homage to your hummus.

The other reason I'm posting this recipe is that it not only the International Day of Hummus it's ALSO  The Gardener's birthday. (HBDY!)  So it only seems fitting to have a hummus recipe that he loves in time for the day of hummus.

this recipe

The trick to good hummus, of any variety, is to blend the garlic and lemon juice up first and let it sit for a bit. This 'cooks' the garlic, taking the raw taste out of it. The other trick is to not make sure the pulses are very well cooked- almost over cooked, before blending. And never add oil when blending, just a little extra of the cooking water. A drizzle of olive oil on top however is always a great idea.

📖 Recipe

Lentil Hummus

Louise-Claire Cayzer

A delicious alternative to traditional hummus made with lentils in place of the chickpeas! Perfect snack, to spread on sandwiches or to take on a picnic.

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Prep Time 10 minutes mins

Cook Time 2 minutes mins

Total Time 10 minutes mins

Course side, Snack

Cuisine Vegan

Servings 20 portions

Calories 107 kcal

Ingredients Note:

For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

Ingredients

• ▢ 500 g cooked puy or brown lentils (Cook your own is best... or use the pre-packed or tinned type)
• ▢ Juice one lemon
• ▢ 3 cloves garlic
• ▢ 4 Tbs Tahini
• ▢ ½ teaspoon ground cumin
• ▢ salt to taste
• ▢ Extra virgin Olive oil to serve

Instructions

• In a blender or food processor blend together the garlic and lemon until the garlic is very well chopped.
• Let it sit for around 10 minutes.
• Now add the lentils, tahini & cumin and blend until smooth and creamy.
• f you need to, add a little water to thin mix if its a bit thick.
• Add salt to taste.. and taste to see if you need to adjust with extra lemon or cumin.
• Serve in a bowl with olive oil and lots of crudites and bread for dipping. 

Notes

In a blender or food processor blend together the garlic and lemon until the garlic is very well chopped. Let it sit for around 10 minutes. Now add the lentils, tahini & cumin and blend until smooth and creamy. If you need to, add a little water to thin mix if its a bit thick. Add salt to taste.. and taste to see if you need to adjust with extra lemon or cumin. Serve in a bowl with olive oil and lots of crudites and bread for dipping.

Nutrition

Calories: 107kcalCarbohydrates: 16gProtein: 7gFat: 2gSaturated Fat: 1gSodium: 3mgPotassium: 255mgFiber: 8gSugar: 1gVitamin A: 12IUVitamin C: 1mgCalcium: 20mgIron: 2mg

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