Green Lentil Hummus

Green Lentil Hummus is a delicious twist on a traditional hummus. It has flavors of tarragon and green lentils. Dip away.

I could have eaten the whole bowl! Green Lentil with homemade Pita Bread - Low Calorie, Low Fat, Healthy Dip

A little touch of tarragon, with a little tang of lime juice mixed with lovely green lentils and tahini elevate an ordinary hummus

I cannot believe it is Labor Day weekend already. Are you planning a last BBQ or cookout for summer? If so, here is a dip that is sure to please. It uses green lentils instead of chickpeas and a little touch of tarragon to give you that “yum – what is that flavor” feeling.  I just love that.

I absolutely love hummus and have been making a regular hummus with chickpeas for years.  One day my hubby took us to a Persian restaurant in Atlanta, Rumi’s Kitchen, and we had the most fabulous green lentil hummus.  While we were busy munching away on the hummus trying to dissect the ingredients to make this at home, we were brought a small bowl of spices.  Our daughter, sticks her finger in there and takes a lick.  Next thing we know she is double, triple, quadruple dipping!  She starts to reach for a spoon to dig into the spice mix with a spoon.  By this time, we are both laughing and trying to figure out what she is in love with, SUMAC!! Our little foodie was having a great time enjoying the sumac with pita.  When dinner came, we let her sprinkle (more like dump a lot) onto her rice and meat.  I don’t think I have ever seen her eat that much.  Maybe if I put some sumac on her breakfast, I can get her to eat it!

I know – this post is supposed to be about hummus not sumac but every time I take a bite of this hummus it brings me back to that lovely memory.  It is just one of those times I want to remember forever, the look on her face, her concentration on the sumac, the loving feeling of family and uncomplicated joy.  It was just so unexpected and simple – a family sharing a meal together (rather healthy meal at that), enjoying each others company and just being!!

OK – back to the hummus.  For a long time I was scared of lentils.  I don’t know why these tiny little pearls would scare me but they did.  I found that I either overcooked them or undercooked them.  Then if I did get them right, what in the world would I do with them.  I got over my fear by making dal, an Indian lentil dish.  You need to cook them until they are mushy.  Well, Hello!, the lentils get pureed in this dish too.  You don’t have to worry about overcooking them.  Just do it!

The tarragon in this dish provides a splash of anise flavor – not too much – don’t worry if you don’t like black licorice.  I don’t either but I like tarragon.  You also get a nice tang from yogurt and creamy, “peanutiness” from the tahini.  Tahini is actually sesame paste.  Be sure to mix your tahini well.  The oil tends to rise to the top and you need to mix it well to incorporate it all.  A little side note, you might want to give everyone their own bowl because they will want to double, triple, quadruple dip!

P.S. I served these with my homemade cheddar, green onion and ajwain pita bread.  Look for the recipe soon.

I could have eaten the whole bowl! Green Lentil with homemade Pita Bread - Low Calorie, Low Fat, Healthy Dip

Dip away in a healthy version of hummus – with touches of tarragon and yogurt

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Follow me on Pinterest Christie@Food Done Light

Yields 3 cups

Green Lentil Hummus

3 hr, 10 Prep Time

50 minCook Time

4 hrTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 cup green lentils, rinsed and picked over for stones
  • 6 cups water
  • 1 bay leaf
  • 1/4 cup tahini, be sure to mix well
  • Juice of 2 to 3 limes
  • 1 to 1 1/2 tbsp. fresh tarragon, minced
  • 1 garlic clove, chopped
  • 1 tsp. kosher salt
  • 3/4 cup non fat Greek Yogurt (I used Fage)

Instructions

  1. In a medium size saucepan, bring the water to a boil. Add the rinsed lentils and bay leaf. Bring back to a boil then reduce to a simmer. Simmer for about 30-40 minutes until lentils are tender. Drain the lentils and discard the bay leaf. Allow to cool slightly.
  2. Add the lentils to a food processor along with the rest of the ingredients and process until fairly smooth. (Start with 2 limes and 1 tbsp. tarragon and add more if you want)
  3. Put the hummus into a container and refrigerate for a few hours or overnight so the flavors can meld.
  4. Before serving adjust the flavor by adding more lime juice or salt if needed.
  5. Serve with fresh pita bread or pita chips.
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https://fooddonelight.com/green-lentil-hummus/
Happy Healthy Eating,

Christie

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