Green Lentil Hummus Spread With Crackers

Serves 4


Calories per serving


200g chickpeas (dry) or 400g drained weight from can

1 tbsp  + 1/4 of baking soda

100g Green lentils (dry weight)

100 ml natural low fat yogurt

1-3 garlic cloves

1 tsp cumin

pinch grated nutmeg

juice of 1/2 – 1 lemon

pinch of salt

1 tbsp ready-made pesto

basil or mint

paprika to garnish

How to prepare:

  1. Weight chickpeas and lentils. Discard any that are damaged
  2. Wash the chickpeas and lentils several times until water is transparent. Soak them in water with the tablespoon of baking soda and leave overnight for 5-10 hours. Then wash again. The grains should absorb the water and double in volume
  3. After washing well, place them in a large pot. Cover with water and add the rest of the baking soda. Cook for approximately 20-30 minutes until the grains are soft and very easily mashed when pressed between two fingers.
  4. In a separate pot boil the green lentils for 20-30 minutes until they are soft. Drain and set aside to cool down.
  5. Put the chilled chick peas in the food processor or hand mixer until you get the desired texture. If the hummus is too thick, add some of the cooking water.
  6. Serve with some chopped basil or mint and sprinkle with ground paprika spice for extra colour

Approx 35 Kcal per tablespoon