Lentil Hummus

Hummus was always one of those things I purchased at the grocery store and never really thought to make myself.  But making it yourself has its advantages:  you have complete control of the ingredients, no added preservatives or things you can’t pronounce and you just can’t beat the fresh flavor of homemade hummus!

Most hummus that you see are made with chickpeas, but I had lentils on hand and decided to give it a whirl.  I was pleasantly surprised and will definitely keep using them.  Lentils require the least amount of soaking and cooking time.  Perfect for a last minute hummus.

Lentil Hummus

  • 3 cups cooked lentils
  • 5 cloves garlic, smashed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 2 tablespoons tahini
  • juice of one lemon
  • 1/2 cup olive oil
  • salt and pepper
  1. Combine all ingredients in a food processor or blender.
  2. Serve with fresh vegetables.

6 thoughts on “Lentil Hummus”

  • Mmm… I was planning on making hummus today. I think I’m using white beans this time, though. I haven’t decided between easy hummus(basic with lots of garlic) or jalapeno lime hummus(has a nice kick!). I will definitely have to try this one. :)

    I do have a question. I printed your shrimp and lentil stirfry recipe for dinner tomorrow night. You say you cook up a pot of lentils and keep them in the fridge. So, do you just soak them, drain and add fresh water and boil? Or do you use seasonings in the cooking? About how many cups do you think you get from a one pound bag? (just wondering if I’ll have enough lentils leftover after dinner to make some of this hummus!) :)

    • White beans would also work well in this recipe! Pretty much use whatever beans you have on hand.

      I soak my lentils first, at least 2-4 hrs, rinse then cover with fresh water and boil. I do not season them while cooking. From what I know, you get about 5-6 cups cooked lentils from a 1 lb bag. So you should have just about enough to make both. Let me know what you think :)

  • Thanks! I will definitely let you know.

    By the way, today I had to make more of the cilantro lime dressing you posted because Kristin wanted salad for lunch WITH that dressing. I only had a little bit leftover from dinner and I had already planned on eating it with my salad!LOL ;)

  • I found this on Pinterest and using lentils sounds like a great idea. I have used a similar recipe, but with split peas. Also, if tahini is not available, plain old peanut butter works as well.

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