This roasted garlic lentil hummus is a creative twist on traditional hummus, using lentils as a protein-packed alternative to chickpeas and paired with fresh, crunchy vegetables. Individual servings in a ball jar makes for the convenient and healthy tailgating snack.
Recipes
Roasted Garlic Lentil Hummus with Fresh Veggies in a Ball Jar
Ingredients
- 1 cup cooked green or French lentils (soaked overnight with apple cider vinegar is best)
- 1 whole garlic bulb
- 3 tbsp tahini
- 3 tbsp extra virgin olive oil (plus more for roasting garlic)
- 3 tbsp fresh lemon juice
- 1 tsp ground cumin
- ¼ tsp ground turmeric (optional for added anti-inflammatory benefits)
- ½ tsp sea salt
- ¼ tsp black pepper
- Water as needed (to thin the hummus)
- 1 cup green beans, trimmed and blanched
- 1 cup broccoli florets, blanched
- 1 cup baby carrots (or sliced regular carrots)
- 4 small ball jars or any portable glass containers
Instructions
SERVES: 4
PREP TIME: 15 minutes (plus cooking lentils if needed)
COOK TIME: 20 minutes
1. Roast the Garlic:
- Preheat the oven to 325°F.
- Slice the top off the garlic bulb to expose the cloves.
- Drizzle with olive oil and wrap the bulb in aluminum foil.
- Roast in the oven for 50 minutes, or until the garlic is soft and golden brown.
- Allow it to cool before squeezing the roasted garlic cloves from the skin.
2. Prepare the Lentils:
- If soaking the dried lentils, pour boiling water 4 inches above them in a glass bowl and add 1 tbsp apple cider vinegar.
- The next day, rinse them and add them to a saucepan with 3 cups of water or vegetable broth. Simmer until tender (about 20 minutes). Drain and set aside.
3. Make the Roasted Garlic Lentil Hummus:
- In a food processor, combine the cooked lentils, roasted garlic cloves, tahini, olive oil, lemon juice, cumin, turmeric, sea salt, and black pepper.
- Blend until smooth, adding water 1 tablespoon at a time to reach your desired hummus consistency (usually about 2-4 tablespoons).
- Taste and adjust seasoning if needed.
4. Blanch the Vegetables:
- Bring a pot of salted water to a boil.
- Blanch the green beans and broccoli florets for 1-2 minutes, just until bright and slightly tender but still crunchy.
- Drain and immediately transfer to a bowl of ice water to stop the cooking process.
- Drain and pat dry.
5. Assemble in Ball Jars:
- In each ball jar, place a generous layer of roasted garlic lentil hummus at the bottom.
- Arrange green beans, broccoli florets, and baby carrots vertically in the jar, standing them up so they can easily be dipped into the hummus.
- Seal the jars and refrigerate until ready to serve.
6. Serve:
- These jars can be eaten directly from the container, making them a great option for tailgating or on-the-go snacks. The hummus provides a creamy, savory dip while the crunchy vegetables give texture and freshness.
CHEF ALLEN CAMPBELL'S NUTIRIONAL TIP:
Lentils are an excellent source of plant-based protein and fiber, making this hummus not only delicious but highly nourishing. Roasted garlic adds depth and richness to the hummus, while the colorful, fresh vegetables offer a variety of vitamins and antioxidants. The ball jar presentation is perfect for sustainable, portion-controlled, and convenient snacking without compromising on health or flavor.
Chef Allen Campbell is a pioneer of holistic nutritional wellness, known for his work with health-focused celebrities, athletes and business titans. He’s the co-author of TB12 Nutrition Manual and TB12 Method with Tom Brady, and contributed to “The Game of Eating Smart” with Major League Baseball and 21 top players. His handmade organic snacks, smoothies, parfaits, cookies and more are also available at ACKitchen and are the perfect pack-and-go treats for RVers. As Tom Brady’s personal chef, Allen was challenged with creating high-protein recipes with good fats, no refined sugar and only whole foods. Here are a few of his favorite twists on tailgating favorites that are Brady-approved!
