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
Units
Scale
- 2 cups cooked green lentils (can use brown)
- 1/4 cup green Spanish olives, pitted (about 30 grams or 5-6 large olives)
- 1/4 cup tahini
- 1/4 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)
- 1/2 tsp salt
- 1/2 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