Green Lentil Hummus with Herbs and Olives - School Food Handler
Delightful Green Lentil Hummus with fresh herbs and olives for a flavorful snack! Perfect for school food handlers.
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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