Luscious Lentil Hummus State(Montana) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
This hummus dip is a fresh take on a classic recipe incorporating Montana-grown lentils into a creamy and savory hummus dip.
NSLP/SBP CREDITING INFORMATION
¼ cup (2 fl oz spoodle) Crediting Lentils as Meats/meat alternates: 1 oz equivalent meat alternate Or Crediting Lentils as Vegetable: ¼ cup legumes.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Montana Office of Public Instruction.
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Instructions
 

  • Rinse the dried lentils.
  • Combine lentils and water in a large pan (the dried lentils will expand to double their volume when cooked).
  • Add salt to the water and lentils.
  • Bring to boil. Simmer 20-30 minutes until lentils are tender.
  • Drain water from cooked lentils.
  • Cool lentils in a large shallow pan, no more than 4 inches deep, uncovered and placed into walk in cooler.
    Follow this 2-step cooling process:
    Critical Control Point:
    a. Cool from 135 ºF to 70 ºF within 2 hours (take corrective action immediately if this is not met).
    b. Cool from 70 ºF to 41 ºF or below within 4 hours. The total cooling process may not exceed 6 hours.
  • Combine cooked, cooled lentils with the tahini, cumin, curry powder, salt, chili powder, garlic, paprika, lemon juice and yogurt. Using a food processer or immersion blender, blend until smooth.
  • Slowly add oil (while blending) until all ingredients are combined and smooth in texture.
  • Store in refrigerator at 41 ºF or lower.
  • The lentil hummus thickens as it cools.

Nutrition INFORMATION

Luscious Lentil Hummus State(Montana) Child Nutrition Agency Developed Recipe
Amount Per Serving
 
0 ¼ cup (2 fl oz spoodle)
Calories
96
Total Fat
 
3.7
g
6
%
Saturated Fat
 
0.51
g
3
%
Cholesterol
 
0.15
mg
0
%
Sodium
 
181
mg
8
%
Total Carbohydrate
 
12
g
4
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
0.5
g
1
%
Vitamin D
 
0
IU
0
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
Potassium
 
138
mg
4
%
N/A=data not available
*Marketing Guide

Notes

Cooking Process #2: Same Day Service
Red or yellow lentils will yield the best color. Brown lentils take longer to cook and may need more water while cooking.
Yield / Volume
50 Servings:
About 3 qt 1/2 cup
100 Servings:
About 1 gal 2 qt 1 cup