Lentil Hummus With Black Olives Recipes

LENTIL HUMMUS

Steps:

• Bring 8 cups water to a boil in a medium saucepan. Add lentils, and reduce heat. Cover with a round of parchment, and gently simmer until tender, about 30 minutes. Drain lentils, and let cool completely, about 30 minutes. (Lentils can be made 1 day ahead and refrigerated.)
• Place cashew butter, lemon juice, garlic, hot sauce, and 1 teaspoon salt in a food processor, and process until combined. Add lentils, and process until smooth, about 2 minutes. With motor running, add 2 teaspoons oil, and process until incorporated. Transfer to a bowl, and chill if desired. Drizzle with remaining oil, garnish with parsley, and serve with pitas.

OLIVE HUMMUS

Steps:

• To the bowl of a food processor or high-powered blender, add the chickpeas, tahini, lemon juice, garlic, and 1/2 teaspoon salt. Pulse, adding the liquid from the beans as needed to keep things moving, until the hummus is very smooth.
• Add the olives and pulse until chopped. I like to whirr them almost completely in; you may prefer a chunkier hummus. Taste and add additional salt if desired.
• Scoop into a serving bowl and top with additional sliced olives, a sprinkle of smoked paprika, and a drizzle of olive oil, if desired.
• Keeps refrigerated in an airtight container for 3-4 days.

GREEN OLIVE HUMMUS

Steps:

• Pulse the garlic in a food processor. Add the olives and chickpeas and pulse until a chunky paste starts to form.
• With the motor running, drizzle in the oil. Add the parsley, cumin and lemon juice. Season with salt. Pulse to combine, scraping down the sides.
• Transfer the hummus to a bowl. Serve with pita chips, crackers or crudites.

LENTIL HUMMUS

Steps:

• In a large saucepan bring 2 quarts water with salt to a boil and simmer lentils about 15 minutes, or until al dente. In a colander drain lentils and rinse under cold water, draining well. Transfer lentils to a bowl and chill 20 minutes.
• In a food processor pureé lentils, tahini, garlic paste, lemon juice, and 1/2 cup water until smooth. With motor running add oil in a stream, adding up to 1/4 cup remaining water if mixture is too thick. Season hummus with salt and pepper.
• Hummus may be made one day ahead and chilled, its surface covered with plastic wrap. Bring hummus to room temperature before serving. Serve with pita toasts.

BLACK OLIVE HUMMUS

Steps:

• All all ingredients except oils, water and salt to a food processor.
• Pulse ingredients until they start to form a paste.
• Add lemon olive oil, and turn food processor on.
• Add olive oil a tbsp at a time until you reach a smooth creamy texture.
• If the hummus is too thick, add water in teaspoons to help thin it out.
• Taste and add salt if needed. (if using olive paste, you will not need salt.).

LENTIL HUMMUS WITH BLACK OLIVES

Steps:

• Combine all ingredients in a food processor and blend until smooth.
• Add olive oil, lemon or salt to taste.