Green Lentil Hummus with Herbs and Olives - School Food Handler

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