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

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.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Keyword: TNTG state recipes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Beans and Peas (Legumes)
Meal Service Temperature: Cold
Cooking Method: Boil
Season: Summer, Fall, Spring, Winter
Calories: 96

Ingredients

50 Servings

    Weight

    • 1 lb 14 oz Lentils, raw, dry (recommend the red/crimson lentils or yellow lentils)
    • - Water
    • ¾ tsp Salt
    • 4.25 oz Tahini
    • - Cumin
    • - Curry powder
    • - Salt
    • - Chili powder
    • - Garlic, minced
    • - Paprika, smoked
    • - Lemon juice
    • 5.3 oz Greek yogurt, plain
    • - Olive oil

    Measure

    • 1 qt ½ cup Lentils, raw, dry (recommend the red/crimson lentils or yellow lentils)
    • 2½ qt Water
    • ¾ tsp Salt
    • ½ cup Tahini
    • 2 tsp Cumin
    • 1¼ tsp Curry powder
    • 1 Tbsp Salt
    • ¾ tsp Chili powder
    • 1 Tbsp 1 tsp Garlic, minced
    • 2½ tsp Paprika, smoked
    • ⅓ cup Lemon juice
    • ⅔ cup Greek yogurt, plain
    • ½ cup Olive oil

    100 Servings

      Weight

      • 3 lb 12 oz *Lentils, raw, dry (recommend the red/crimson lentils or yellow lentils)
      • - Water
      • 1 ½ tsp Salt
      • 8.5 oz Tahini
      • - Cumin
      • - Curry powder
      • - Salt
      • - Chili powder
      • - Garlic, minced
      • - Paprika, smoked
      • - Lemon juice
      • 10.6 oz Greek yogurt, plain
      • - Olive oil

      Measure

      • 2 qt 1 cup Lentils, raw, dry (recommend the red/crimson lentils or yellow lentils)
      • 1 gal 1 qt Water
      • 1 ½ tsp Salt
      • 1 cup Tahini
      • 4 tsp Cumin
      • 2½ tsp Curry powder
      • 2 Tbsp Salt
      • 1½ tsp Chili powder
      • 2 Tbsp 2 tsp Garlic, minced
      • 1 Tbsp 2 tsp Paprika, smoked
      • ⅔ cup Lemon juice
      • 1⅓ cups Greek yogurt, plain
      • 1 cup Olive oil

      -

      50 Servings

        Weight

        • 1 lb 14 oz Lentils, raw, dry (recommend the red/crimson lentils or yellow lentils)
        • - Water
        • ¾ tsp Salt
        • 4.25 oz Tahini
        • - Cumin
        • - Curry powder
        • - Salt
        • - Chili powder
        • - Garlic, minced
        • - Paprika, smoked
        • - Lemon juice
        • 5.3 oz Greek yogurt, plain
        • - Olive oil

        Measure

        • 1 qt ½ cup Lentils, raw, dry (recommend the red/crimson lentils or yellow lentils)
        • 2½ qt Water
        • ¾ tsp Salt
        • ½ cup Tahini
        • 2 tsp Cumin
        • 1¼ tsp Curry powder
        • 1 Tbsp Salt
        • ¾ tsp Chili powder
        • 1 Tbsp 1 tsp Garlic, minced
        • 2½ tsp Paprika, smoked
        • ⅓ cup Lemon juice
        • ⅔ cup Greek yogurt, plain
        • ½ cup Olive oil

        100 Servings

          Weight

          • 3 lb 12 oz *Lentils, raw, dry (recommend the red/crimson lentils or yellow lentils)
          • - Water
          • 1 ½ tsp Salt
          • 8.5 oz Tahini
          • - Cumin
          • - Curry powder
          • - Salt
          • - Chili powder
          • - Garlic, minced
          • - Paprika, smoked
          • - Lemon juice
          • 10.6 oz Greek yogurt, plain
          • - Olive oil

          Measure

          • 2 qt 1 cup Lentils, raw, dry (recommend the red/crimson lentils or yellow lentils)
          • 1 gal 1 qt Water
          • 1 ½ tsp Salt
          • 1 cup Tahini
          • 4 tsp Cumin
          • 2½ tsp Curry powder
          • 2 Tbsp Salt
          • 1½ tsp Chili powder
          • 2 Tbsp 2 tsp Garlic, minced
          • 1 Tbsp 2 tsp Paprika, smoked
          • ⅔ cup Lemon juice
          • 1⅓ cups Greek yogurt, plain
          • 1 cup Olive oil

          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.

          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.

          Nutrition

          Serving: 0¼ cup (2 fl oz spoodle) | Calories: 96 | Total Carbohydrate: 12g | Total Fat: 3.7g | Saturated Fat: 0.51g | Cholesterol: 0.15mg | Sodium: 181mg | Potassium: 138mg | Dietary Fiber: 2g | Total Sugars: 0.5g | Vitamin D: 0IU | Calcium: 16mg | Iron: 1mg