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Lentil Hummus

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.

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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.

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Now you can go sign up for your b-day freebies and eat lentil hummus while you do it.

Enjoy.

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Lentil Hummus

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 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Yield: 3 cups 1x

Ingredients

Scale
  • 1 cup dried lentils (I used green lentils)
  • 2 large garlic cloves
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup pure tahini
  • 5 TB extra virgin olive oil
  • 2 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp freshly ground black pepper
  • 2 TB water, plus more as needed

Instructions

  1. 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.
  2. 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.
  3. 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.

  • Author: Chew Out Loud
  • Category: appetizer, snack

Source: Chew Out Loud

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4. Edamame Hummus

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Did you make this?

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Recipe rating

4 comments

    • Liz Martone

    I’ve never even thought about using lentils in hummus! Can’t WAIT to try this!

      • chewoutloud

      I Know! I wish I’d thought of it earlier, it’s super yummy and healthy! Thanks for being here today, Liz 🙂

    • Thalia

    I haven’t ever made my own hummus before so thanks for the inspiration. Just love this recipe – and that it’s lentil based especially.

      • chewoutloud

      So glad you like it, Thalia! Thanks for coming over today; Happy weekend! 🙂

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