Green Lentil Hummus with Herbs and Olives - School Food Handler

Green Lentil Hummus with Herbs and Olives - School Food Handler

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Delightful Green Lentil Hummus with fresh herbs and olives for a flavorful snack! Perfect for school food handlers.

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Ingredients

  • 1 ¼ cups (8 ¾ ounces) green lentils, picked over and rinsed
  • 1 teaspoon plus 2 teaspoons kosher salt, divided​
  • 8 cups water
  • ½ cup plus 2 teaspoons lemon juice (from approximately 4 lemons), divided
  • 4 cloves garlic​
  • ⅔ cup tahini​
  • ¼ teaspoon ground cumin​
  • ¾ cup fresh parsley, chopped
  • ½ cup fresh dill sprigs, chopped
  • ½ cup kalamata olives, pitted and thinly sliced​
  • 4 tablespoons extra-virgin olive oil, divided​
  • 2 teaspoons lemon juice
  • 2 tablespoons toasted pepitas (pumpkin seeds)​
  • 2 tablespoons toasted sunflower seeds
  • Prepare the Herb and Olive Topping: In a small bowl, toss together parsley, dill, olives, 2 tablespoons of olive oil, and 2 teaspoons of lemon juice. Season with salt to taste.​
  • Cooking lentils from scratch is recommended for optimal texture and flavor.​
  • For a smoother hummus, adjust the consistency with additional water as needed.​
  • The herb and olive topping adds freshness and complexity; feel free to customize with your favorite herbs or olives.​

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