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
- ½ 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
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.