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.
I haven’t got any chickpeas – is lentil hummus a thing?
— Planet Veggie (@planetveggie) April 28, 2016
and received this reply from my Twitter friend, Healthy Hornett
@planetveggie I think you should find out and report back!
— Hornett Wholefoods (@healthyhornett) April 28, 2016
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.
- 1 390g tin green lentils, drained
- 1/2 cup (150g) tahini
- 3 cloves garlic, crushed
- 1 whole dried chilli
- 1 tbsp lemon juice
- 3 tbsp olive oil
- salt to taste
- Put all the ingredients in a blender or food processor and blend until everything’s combined
- Add the olive oil and process until smooth