This green lentil hummus is unreal! I think Bryan would eat the entire container in one sitting if I didn’t remind him how much fibre he’d be consuming! Green olives add an amazing olive tapenade flavour to this creamy hummus-like dip.
Tangy olive flavour that will keep you scooping for more
Packed with protein
And thrifty green lentils keeps this one light on the wallet!
Ingredients
Hummus is typically made with chickpeas so this green lentil dip is a play on a traditional hummus! For a traditional hummus recipe you can check out The Mediterranean Dish or my 5 minute creamy hummus recipe of course!
For this green lentil hummus I use:
- Cooked green lentils (but you can use brown lentils)
- Green Spanish olives
- Tahini
- Lemon juice
- Garlic powder (or fresh garlic)
- And you can choose to add a dash of olive oil or keep this recipe oil-free
Method
You can buy canned green or brown lentils that are already cooked (like canned beans) or you can cook your lentils from scratch.
I always have dried lentils in my pantry for a quick and thrifty protein source. To end up with the 2 cups of cooked green lentils you need for this recipe:
- Combine ⅔ cup (123 g) dry green lentils with 2 cups of water (473 ml) and bring to a boil. Reduce to a low boil and cook for 15 minutes with the lid off. Drain any excess water and proceed to making your hummus or refrigerate the cooked lentils until you’re ready to move to the next step.
- Add the cooked lentils with the remaining ingredients to your food processor or blender and blend until smooth.
- Refrigerate in an air-tight container for up to one week and make sure to enjoy them with my popular oil-free seed crackers!
Cost For Green Lentil Hummus
This green lentil hummus recipe makes 450 grams of hummus and costs me $1.56 Canadian!
My cost for the lentils when I make this recipe with dried green lentils is just 32 cents! If I were to make this recipe with canned lentils my cost for just the lentils would be about $2. I also use lemon juice from concentrate for this recipe because fresh lemons tend to be a little pricey for me to always have on hand. If you don’t want to use concentrated lemon juice you can use a mild vinegar instead!
Cooking lentils from scratch takes even less time than cooking white rice and they are a great protein source. If you’re new to cooking with green lentils take a look at my easy Festive Green Lentils recipe for a great holiday side dish or my delicious Lentil Shepherd’s Pie!
I have a feeling you might love my Red Lentil Sun-Dried Tomato Hummus too (and red split lentils cook in just 5 minutes)!
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Green Lentil And Olive “Hummus”
- Total Time: 30 minutes
- Yield: 450 g 1x
- Diet: Vegan
Description
This green lentil hummus will be your new favourite! Spanish olives add a huge boost of flavour to this creamy, protein packed & thrifty dip!
Ingredients
- 2 cups cooked green lentils (can use brown)
- ¼ cup green Spanish olives, pitted (about 30 grams or 5-6 large olives)
- ¼ cup tahini
- ¼ cup water (add more as needed)
- 1 tbsp lemon juice (can use a mild vinegar)
- 1 tbsp olive oil (omit for an oil-free version)
- ½ tsp salt
- ½ tsp garlic powder
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- If you are cooking green lentils from scratch: combine ⅔ cup dry green lentils (123 grams) with 2 cups of water (473 ml). Bring to a boil, reduce to a low boil and cook uncovered for 15 minutes. Taste to check for doneness and drain the excess water. Allow to cool slightly or refrigerate until you are ready to make the hummus.
- To make the hummus: blend all of the ingredients in your food processor or blender until smooth and creamy.
- Refrigerate in an air-tight container for up to one week and enjoy with my popular oil-free seed crackers!
Notes
Approximate Cost: $1.56 Canadian. The lentils for this recipe cost me just 32 cents when cooked from dried! If I were to use canned cooked green lentils for this recipe the lentils would cost me about $2.
To keep the cost down I also use lemon juice from concentrate because fresh lemons can be a little pricey for me to always have on hand. If you don’t want to use concentrated lemon juice you can use apple cider vinegar, white wine vinegar, or even white distilled vinegar.
- Category: Sauces & Dips
- Method: Various
- Cuisine: Middle Eastern Inspired
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