Red Lentil Hummus on Crostini

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Makes about two cups

Inregedients

  • 1 cup cooked lentils 
  • 1 Tablespoon garlic, peeled and chopped 
  • ¾ cup canned, chopped tomatoes, drained 
  • ¼ cup Kalamata olives, chopped 
  • 2 Tablespoons capers 
  • 1 Tablespoon lemon juice 
  • ½ teaspoon sea salt 
  • Fresh ground black pepper to taste 
  • ¼ cup Italian parsley, chopped fine 
  • Feta cheese, crumbled 

Preparation

  1. Place the lentils, garlic, and tomatoes in the bowl of a food processor. Process about 30 seconds. 
  2. Add the olives, capers, lemon juice, salt, and pepper. Pulse to create a coarse texture. Remove to a bowl and fold in the parsley. 
  3. Serve on lightly toasted baguette slices with a sprinkle of feta cheese.