French Green Lentil and Sunflower Seed Hummus

Mar 27, 2019

—Chef Christine Moss, The Garden Cafe Woodstock

A fresh take on a traditional hummus recipe, that adds both diverse nutrients and a coarse texture that delights the palate.

French lentils are the smaller, green, freckled legumes that possess a peppery punch taste. They are high in protein, manganese, folate and iron. Sunflower seeds are rich with vitamin E and minerals as well.



  • 4 cups cooked French Green Lentils (about 1 ½  cups dry)
  • 1 cup raw sunflower seeds soaked for 1 hour and drained
  • ¾ cup olive oil
  • 1-2 cloves fresh peeled garlic
  • 1 tsp cumin
  • 1 tsp black pepper
  • ½ tsp salt (more if needed for taste)
  • ¼ cup water




  1. Sort and rinse the lentils until the water runs clear. Cook in 1 quart boiling unsalted water for 20 minutes until tender but still holding its shape. Drain and rinse under cool water.
  2. Place all of the ingredients, cooked lentils, sunflower seeds, olive oil, garlic, cumin, salt, pepper and water into a food processor.
  3. Pulse in the food processor until it forms a chunky paste. Scrape down the sides with a rubber spatula and pulse a few more times to blend together.

Serve drizzled with olive oil and raw sunflower seeds on a plate garnished with spicy arugula leaves. YUM! Grab your favorite chips and get this party started!


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