Lentil Hummus

By Amy Dong
Published Apr. 8, 2016
Updated Dec. 22, 2023

Give your hummus a twist with this delicious Lentil Hummus. It’s healthy, packed with nutrition, and ultra satisfying to your taste buds. The perfect snack attack solution.

lentil hummus 3

I mentioned that spring and summer are the two seasons everyone in this family decided to be born.

It’s during these months when we score b-day BOGO’s and freebies. Like 2fer’s at Cold Stone and DQ. Like complimentary coffee at Caribou or Starbucks. {If you didn’t know about those, now you do. We share thegoodstuff around here.}

I loved all the little b-day treats I got in March. But what’s even better is having my friends over for loads of chatter and food. Shoes kicked off and feet kicked up.

I promised I wouldn’t cook on my birthday, which I didn’t.

I only spun the food processor. Once. I couldn’t help myself. The Lentil Hummus made me do it.

Simply throwing a handful of ingredients in a food processor doesn’t count as cooking.

I wasn’t sure how lentils would do in hummus, but it turned out to be a keeper.

My girlfriends were totally into it. Hubby was found munching on it late at night. I went rogue and schmeared it into sandwiches in lieu of mayo, and it was seriously fab. Plus healthy.

This lentil hummus means awesome, guiltless snacking and appetizing. All day long.

Now you can go sign up for your b-day freebies and eat lentil hummus while you do it. And for more hummus snacks you’re going to love this Layered Hummus Dip so try it next!

Enjoy.

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Lentil Hummus

5 from 2 ratings

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This lentil hummus comes together easily and is awesome for snacking and appetizer-ing. It's healthy and full of nutrition. Serve with pita chips, veggies, or in sandwiches.

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings (3 cups)

Author: Amy Dong

Ingredients

1 cup dried lentils, I used green lentils
2 large garlic cloves
¼ cup freshly squeezed lemon juice
¼ cup pure tahini
5 TB extra virgin olive oil
2 tsp kosher salt
½ tsp smoked paprika
¼ tsp freshly ground black pepper
2 TB water, plus more as needed

Instructions

Do ahead: Cook dry lentils in salted water, according to package instruction, until soft (I cooked mine about 35 minutes.) Drain, rinse with cold water, and drain well again.
Place cooked/cooled lentils and all remaining ingredients in the bowl of a food processor. Use blade attachment to process until mixture is smooth and creamy. If needed, add 1 TB water at a time to thin to desired consistency.
Use a rubber spatula to transfer hummus into serving bowl. Optional: garnish with additional olive oil on top and sprinkle with chopped parsley.

Notes

Smoked paprika lends a distinctly smoky flavor to this recipe, and is highly recommended. However, if you cannot find it, you may use regular paprika without the smoky flavor.
Lentils may be cooked 1-2 days beforehand, to save time on the day of hummus-making.
Freshly made hummus can be kept in airtight container in fridge for up to a week.

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