How To Make The BEST Lentil "Hummus" (2 Ways)
Make lentil hummus but make it taste great! My green lentil & olive hummus and my red lentil sun-dried tomato hummus are absolutely packed with flavour! Creamy lentils blend down to make the perfect “hummus-like” dip. Packed with protein and light on your wallet too!
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Recipe Links:
Green Lentil & Olive “Hummus”: https://tastythriftytimely.com/green-...
Red Lentil “Hummus” with Sun-Dried Tomato: https://tastythriftytimely.com/red-le...
Oil-Free Seed Crackers: https://tastythriftytimely.com/gluten...
5 Minute Creamy Chickpea Hummus:https://tastythriftytimely.com/easy-c...
Video Links (Watch These Next!)
What I Eat In A Day (Vegan Cottage Meals): • What I Eat In A Day | VEGAN | Cottage Meals
How To Cook Chickpeas From Scratch + Hummus Recipe: • How To Cook Dried Chickpeas + Easy Hummus ...
Seed Crackers: • Protein Packed Seed Crackers (Gluten-Free ...
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Key Moments:
00:00 Introduction
00:34 Chickpea hummus vs. lentil hummus
01:49 Start with cooked lentils
02:27 How to cook split red lentils
03:25 How to make red lentil hummus
03:55 Oil-free option
04:13 Storing
04:22 How to make green lentil hummus
05:35 Why make lentil hummus
06:17 Recipe cost
06:51 Cook lentils from scratch for savings
07:51 Coming up next
*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.
Ingredients: Green Lentil & Olive Hummus (450 g)
2 cups (384g) cooked green lentils (can use brown)
¼ cup (30g) green Spanish olives, pitted (about 5-6 large olives)
¼ cup (60g) tahini
¼ cup (59ml) water (add more as needed)
1 tbsp lemon juice (can use a mild vinegar)
1 tbsp olive oil (omit for an oil-free version)
½ tsp salt
½ tsp garlic powder
**Note: Cook ⅔ cup dry green lentils (123 g) with 2 cups water (473 ml) to yield 2 cups cooked.
Ingredients: Red Lentil Hummus with Sun-Dried Tomato (600 g)
2 cups (384g) split red lentils, cooked
¼ cup (28g) sun-dried tomatoes, oil-packed but can use dry packed
¼ cup (60g) tahini
1 tbsp lemon juice (can use a mild vinegar)
½ tsp salt
½ tsp garlic powder
¼ cup water (less or more as needed)
**Note: Cook 1 cup dry split red lentils (180 g) with 1 ½ cup water (354 ml) to yield 2 cups.
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