New recipes

Lentil hummus recipe

Lentil hummus recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Side dish

A great alternative to chickpea hummus. Boiling the lentils with turmeric makes all the difference to the taste.

2 people made this

IngredientsServes: 8

  • 200g green lentils
  • 1 teaspoon ground turmeric
  • 60ml extra-virgin olive oil, divided
  • 1 onion, thinly sliced
  • 4 cloves garlic
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground cardamom
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons chopped coriander, or to taste
  • 1 1/2 teaspoons lemon juice

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Place lentils in a saucepan and cover with about 500ml hot water; set aside to soak, about 30 minutes.
  2. Bring lentils to the boil and add turmeric. Cook, skimming the surface, until lentils are soft, about 30 minutes. Drain and let cool.
  3. Heat 2 tablespoons olive oil in a large pan over medium heat. Add onion; cook and stir until golden brown, about 5 minutes. Add garlic, cumin, cardamom and ginger. Cook until fragrant, 2 to 3 minutes. Remove from heat and let cool, about 10 minutes.
  4. Fold onion mixture into lentils along with remaining 2 tablespoons olive oil, coriander and lemon juice. Transfer to a blender and puree until creamy.

Recently viewed

Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

by Buckwheat Queen

This is really good. I cut down on the garlic. Boiling lentils with turmeric is pure genius! Thank you for the recipe.-29 Dec 2016

by Jennifer

Excellent! I used red lentils just because they are what I had in the cupboard. No cilantro, some buillion. Really yummy healthy dip!-24 Oct 2016

For the dip

  • 1 tbsp light olive oil
  • 2 shallots, finely chopped
  • 1 tsp sweet smoked paprika, plus extra to sprinkle
  • 1 garlic clove, crushed
  • 200g/7oz butternut squash, peeled, finely diced
  • 150g/5½oz red lentils
  • 450ml/1lb vegetable stock
  • 1 level tsp tahini
  • 2 level tbsp fat-free Greek-style yoghurt
  • 2 tbsp finely chopped fresh coriander, plus extra sprigs to garnish
  • salt and freshly ground black pepper

For the crudités

  • 1 large carrot, cut into finger-length sticks
  • 2 celery stalks, cut into finger-length sticks
  • ½ cucumber, deseeded, cut into finger-length sticks
  • 6–8 red radishes, topped and tailed



1 1/2 cups / 300g green lentils

1/4 tsp. ground smoked paprika or chipotle

1 tsp. cracked black pepper

3 Tbsp. freshly squeezed lemon juice

3 Tbsp. cold-pressed extra virgin olive oil

Soak the lentils overnight (or all-day – 8 hours) if possible. Drain and rinse well.

Place lentils in a medium saucepan and cover with water. Lentils will soak up a lot of water — be sure to use enough so that there’s about an inch or two of water covering them when you’re ready to boil.

Bring to a boil, reduce heat to simmer, and cook until tender (10-20 minutes depending on whether or not you soaked them). Drain and rinse the lentils well.

Place the garlic in a food processor and pulse to mince. Add the tahini, cumin, smoked paprika, black pepper, lemon juice, olive oil, and maple syrup, and blend to make a paste. If the mixture needs more liquid, add more olive oil.

Add the lentils and blend until smooth. Finally, add the salt to taste and blend, adjusting the seasoning if necessary.

Store your green lentil hummus in an airtight container in the fridge for up to five days.

If you forget to soak your lentils overnight, even soaking them for about an hour will allow for quicker cooking. Additionally, soaking lentils with an acidic medium such as apple cider vinegar or lemon juice neutralizes the anti-nutrients found in their outer shell that interfere with digestion.

You’ll know your lentils are cooked when they’re tender, but not mushy.

For a richer and nuttier tasting hummus, add more tahini paste.

You can use either smoked paprika or chipotle for a bit of a kick, or regular sweet paprika if you prefer a more mild taste.

The maple syrup balances the flavor, but is an optional ingredient.

Due to the higher water content of lentils, the hummus may be a bit looser than traditional hummus after blending, but it will stiffen up in the fridge.

How to use Smoky Red Lentil Hummus

  • It’s an excellent appetizer served with chips, pita bread or vegetables.
  • This recipe also makes for a lovely spread on a burger or in sandwiches.
  • If you thin it with extra virgin olive oil (to the desired consistency), you’ve got a tasty, creamy salad dressing.

Enjoy it any which way you’d like.

Here’s a slightly more traditional hummus recipe I love: Roasted Macadamia Nut Hummus

How to Make It

Bring 3 cups water and lentils to a boil in a medium saucepan over medium-high. Cover, reduce heat to low, and simmer, stirring occasionally, until lentils have split and are mushy, about 30 minutes. Drain and spread in an even layer on a small baking sheet chill 30 minutes.

Process lentils, tahini, lemon juice, oil, tomato paste, garlic, salt, paprika, and cumin in a food processor until smooth, about 30 seconds, stopping to scrape down sides as needed. Spoon into a serving bowl. If desired, garnish with parsley and olive oil. Serve with crudités or pita wedges.

Green Lentil Hummus Recipe

Hummus. Here it is again, my favourite appetizer, but this time we make Green Lentil Hummus. I absolutely love hummus. I’ve tried just about every variety and flavour combination at that time. I’m so excited to share this amazing recipe with you.

The typical primary ingredient of hummus are chickpeas but you can also create a delicious hummus with lentils or beans. Maybe it shouldn’t be called hummus but it’s delicious, whatever you call it. This Green Lentil Hummus has a earthy flavour and a bit chunky texture that I love. Once lentils are cooked you just have to blend everything together. In 10 minutes it is ready. Garnishing it with fresh basil and mint leaves make it even better!

Lentils have a high protein content, are rich in fiber and also are a good source of vitamins and minerals such us iron & calcium. Guys, lentils are a ridiculously cheap superfood. Perfect for healthy snacking!

This green lentil hummus is best served with some bread or with raw vegetables that can be dipped into it. My family loved it, now is your turn to make it. If you like this recipe you will love this Cauliflower Hummus or the classic Chickpea Hummus.

How did it turn out for you? Leave your comments and any suggestions below. I look forward to seeing your pictures on Instagram with the hasgtag #shoothecook! See you soon

Green Lentil Hummus

Published: Jan 21, 2016 · Modified: Feb 15, 2021 by Nicole @ Oh My Veggies · This post may contain affiliate links.

There are a handful of staple foods that I absolutely cannot be without at any time. Hummus is number one on that list. It’s delicious, healthy, and works for just about any meal, or as a snack. I’ve made entire meals out of hummus plenty of times. And yes, a few of those meals include breakfast.

When I first discovered hummus it wasn’t that easy to find, so I’d stockpile it in my fridge whenever I stumbled upon a store that carried it. Eventually it became more readily available, and then I started making my own hummus. One fateful day, I went to whip up a batch of hummus and was out of chickpeas. This was a game changer. As it turns out, chickpeas are totally not essential to creating a delicious hummus-esque dip. (“Hummus-esque” because I know plenty of people who’d argue with me that anything made of any legume other than chickpeas is technically not hummus. Point taken. It’s delicious, whatever you call it.)

This is the first time I went with lentils as a hummus base, probably because I usually have cans of black beans, kidney beans or the like hanging around, but not lentils. I tend to buy lentils in dried form. Apparently I’ve been missing out all these years, because (1) lentil hummus is delicious, and (2) lentils cook up relatively quickly and don’t require soaking, so lentil hummus is almost as easy to throw together as all those other hummuses (hummi?) I’ve been making for years.

Using green lentils gives this spread a savory, earthy flavor. I always find I have a hard time describing the taste of legumes, but trust me, make this and you’ll pick up on the lentily flavor in there. I also added a bit of cumin to my batch, as it really brings out this flavor. If you don’t have any cumin on hand, just skip it, or better yet, experiment with your favorite hummus add-ins. Hot peppers, Kalamata olives and scallions would all be delicious choices for this blend.

In a large saucepan bring water to a boil and simmer lentils about 15 minutes, or until al dente.

In a colander drain lentils and rinse under cold water, draining well. Transfer lentils to a bowl and chill 20 minutes.

In a food processor puree lentils, tahini, garlic paste, lemon juice, and water until smooth. With motor running add oil in a stream, adding up to 1/4 cup more water if mixture is too thick. Season hummus with salt and pepper.

Hummus may be made one day ahead and chilled, its surface covered with plastic wrap. Bring hummus to room temperature before serving. Serve with pita or veggies.

5-Minute Creamy Lentil Hummus

Learn how to make the CREAMIEST lentil hummus with just 6 simple ingredients and 5 minutes of your time!

We were craving hummus last week and I decided to make some since it is so easy, but I realized that we didn’t have any chickpeas. Instead of heading to the store to get some, I decided to use what we had on hand: lentils!

Lentil hummus isn’t something that I see often, or ever actually, but it was worth a shot. And, well, as you can tell by this blog post, it was a success!

This recipe is SO easy to make and requires 6 simple ingredients: garlic, lentils, olive oil, lemon, tahini, and salt! If you would like, you can use chickpeas in place of the lentils to make it a more traditional hummus, but don’t knock this til’ you try it, it’s really good!

TIP: A high speed blender will yield the SILKIEST and CREAMIEST hummus based on my experience. A food processor works as well, but it may not be as smooth and you will need to blend it a bit longer to break it down.

If you like this recipe, then you’d definitely want to check these out:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Lentil Hummus

Can you guess who&rsquos hand that is in the picture above? Nope, it&rsquos not mine. It belongs to the culprit who single-handedly devoured two batches of this hummus in only a few days! Yup&hellip it&rsquos Cohl&rsquos. Boy can that man eat some hummus!!

So why make hummus with lentils instead of chickpeas? I have been told that lentils are &ldquohealthier&rdquo than chickpeas, but does that argument hold true? After doing a little research I found the following results&hellip

Hmmm&hellip looks like a no-brainer to me. Lentils are obviously more nutritious than chickpeas on all fronts. By no means am I encouraging you to give up your go-to chickpea hummus recipe, but instead you can add this wonderful alternative to your recipe rotation when you&rsquore feeling in need of a little change! My guess is that you probably won&rsquot be able to tell the difference. (If you are a hardcore chickpea hummus fan be sure to check out my Classic Hummus recipe here!) Hope you enjoy!