Red Lentil Hummus on Crostini

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Makes about two cups


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 


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