This recipe actually came about by accident. I had been thinking all morning that I would make hummus with the chickpeas that I thought I had in the cupboard. I got all my ingredients out and opened the can of what I thought were chickpeas and saw inside lentils! At first I was really annoyed as I had my lunch planned of falafal, hummus and salad in a wrap. I was so looking forward to it that I just thought I would see what happens if I did the same sort of recipe with these lentils. It worked out really well and I would definitely do it again! The great thing with hummus and dips is that you can try out any sort of combination; a spice like cumin might have worked in this one for example. I had mine in a wrap but it would do nicely when having friends over for the evening with some pitta bread or crudités.
Makes a small pot of dip
2 tbsp olive oil
1 400g can green lentils
Handful fresh coriander
1 clove garlic
lemon juice (to your taste)
Salt and pepper, to season
1.Chop the garlic finely and add to a small saucepan with the heated olive oil and lentils, gently heat through. Be careful not to boil.
2.Add the chopped coriander to the saucepan. When the lentils are heated through remove from the heat. Allow to cool.
3.Add the lemon juice and seasoning according to your own taste.
4. Ideally blend the mixture in a food processor to get a smooth consistency. If you prefer it with more bite or you don’t have a food processor you could use a pestle and mortar to mash it up a bit or simply use a fork.
And that is all, it really is so simple.