Green Lentil and Chilli Hummus

Green lentil hummus with garlic and chilli

Riverford sent me some celery. I don’t hate celery, per se, but I don’t like it cooked in stews or anything like that and I certainly don’t want to make a soup out of it and I don’t really like it raw in salads either. As far as I can see, celery’s only role in life is to be an edible spoon for hummus. Which, as roles in life go, isn’t a bad one – in fact, it’s to be commended, but I didn’t have any chickpeas with which to make the best hummus in the world ever so I was stuck with celery and nothing to eat it with.

So, as I knew I had a tin of green lentils, I pondered on Twitter whether green lentil hummus was a thing.

and received this reply from my Twitter friend, Healthy Hornett

and I reckoned she (actually, I have no idea if it’s a girl or boy Hornett so, if you’re reading this, @healthyhornett, sorry for assuming you’re a she) was right and, after promising to report back, I went off and made some green lentil hummus.

Well, two days later I did, anyway. And, do you know what? Green lentil hummus is most definitely a thing and an excellent alternative to the more traditional chickpea one.

I made this hummus in my Optimum G2.1 blender which whizzed it into smooth and creamy hummusy perfection in a minute but if you haven’t got a high powered blender, you might want to add a bit more olive oil to help it along.

5.0 from 1 reviews
Green Lentil and Chilli Hummus
 
A gorgeous alternative to the more traditional chickpea hummus
Author:
Recipe type: Vegan
Ingredients
  • 1 390g tin green lentils, drained
  • ½ cup (150g) tahini
  • 3 cloves garlic, crushed
  • 1 whole dried chilli
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • salt to taste
Instructions
  1. Put all the ingredients in a blender or food processor and blend until everything's combined
  2. Add the olive oil and process until smooth

For other alternatives to chickpea hummus, try this beetroot and cannellini bean dip from Fuss Free Flavours, or Tin and Thyme’s smoky red pepper dip and chive guacamole.


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12 comments

  1. I adore humus but ‘ve never made lentil hummus, I’m surprised the colour is so light, I must try it soon. It looks deliciously smooth and moreish.

  2. Why, when I’ve made mountains of hummus, have I never thought to use lentils? Seems so reasonable… now it’s been pointed out to me!

    Do you get that thing with celery when it makes the sides of your tongue go numb? 😉

      1. Y’know, for a moment there, I wondered if it was just me then but no, it’s a real thing.

        http://www.thenakedscientists.com/HTML/questions/question/1611/

        I can’t eat persimmons, mangosteens, or cranberries because they make my throat swell, and pineapple and oranges burn my mouth (although cooked, and in very small doses, they’re not too bad). It didn’t even occur to me that the numb tongue from celery was another allergic reaction, nor that it could be related to hay fever (which I get very badly).

        So there you are, your hummus has enabled me to learn something new!

  3. I too am fan of the non chickpea hummus – butterbeans work really well – but I haven’t tried green lentils, I shall now! (this celery numb tongue thing is interesting – I do like a new bit of knowledge!)

  4. What a fabulous idea for an alternative hummus… i’ve never used tinned lentils before but this is genius! We eat so much hummus in our house it’s crazy that i’ve not made any of my own for ages. I must have a go at your recipe to put this right.

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