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red lentil hummus with olives

Red Lentil Hummus with Olives

A creamy, flavorful red lentil hummus made with lentils and olives. This unique recipe is the perfect dip or spread for any occasion.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Snack, Vegan Basics
Cuisine European, Fusion, Lebanese, Mediterranean
Servings 6 people

Ingredients
  

  • 1 cup dry red lentils
  • ¼ cup tahini
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • ½ cup pitted kalamata olives
  • 2 tbsp olive juice
  • 1 clove garlic
  • salt and pepper to taste
  • dash of turmeric (optional for color)

Instructions
 

  • Start by thoroughly rinsing your red lentils in water.
  • Cook the lentils in boiling water for 9 mins. Drain the water off the lentils then add them into a high-powered blender.
  • Into the blender, add tahini, lemon juice, olive juice, ¼ cup of the olives, garlic, salt, pepper, tahini and turmeric.
  • Blend until smooth and creamy.
  • Dice the remaining olives into small pieces or leave them whole if desired.
  • Transfer hummus into a medium bowl, and top with a drizzle of olive oil and the remaining olives.
  • Serve, and enjoy!

Notes

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 100g | Calories: 250kcal | Carbohydrates: 30g | Protein: 15g | Fat: 12.5g | Saturated Fat: 2g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 5.5g | Sodium: 450mg | Potassium: 400mg | Fiber: 10g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 3.5mg | Calcium: 45mg | Iron: 4mg
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