Lentil hummus is a delicious twist on traditional hummus, offering a smooth, creamy texture and rich flavor.
Made with crimson red lentils, tahini, lemon juice, and garlic, this versatile dip is perfect for serving with vegetables, crackers, or warm pita bread. Its simple ingredients and satisfying taste make it a great addition to any appetizer spread, snack board, or casual gathering.
Here is your basic hummus recipe using lentils instead. Love it. We have been enjoying it with grissini, crackers, and vegetables.
Best of all, it comes together in just 15 minutes, making it an easy and convenient option for busy days or last-minute entertaining.
In this Article
A Note From Giangi
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Crimson red lentils are small red lentils. They cook faster than regular lentils, so keep a close eye on them while cooking.
Lemon juice to uplift your hummus.
Garlic cloves are the best friend of hummus as they uplift the flavor.
Ground cumin gives it a subtle undertone.
Tahini is creamy and adds such a velvety garlic flavor to your lentil hummus
Salt is the seasoning needed in this recipe.
Olive oil added to the lentils it will create the cream you are looking for in your hummus. Do use regular or light olive oil only.
Step-by-step instructions on how to make this delicious red lentil hummus
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- Cook the lentils in salted boiling water for 5 minutes or until tender. Drain and place in a small food processor.
- Add the lemon, garlic, tahini, and ground cumin and mix well.
- Taste and season with salt as needed.
- Add the olive oil and taste as you go along to ensure the seasoning is to your liking.
Giangi’s Pro Tips
- Use very little salt and add as needed.
- Use regular olive oil, not extra virgin, as it has a more pungent flavor and can affect the outcome.
Storing
- You can store your lentil hummus in an airtight container in the fridge for up to four days.
If you enjoy this lentil hummus recipe, you may want to try my other recipes.
Lentil Salad with Sun-Dried Tomatoes. Onion and Fresh Herbs
Lentil Hummus
Ingredients
- 12 ounces crimson lentils
- 4 tablespoons lemon juice
- 3 garlic cloves, peeled
- 2 teaspoon ground cumin
- 2 ounces tahini
- 1 teaspoon salt
- 3 tablespoons olive oil
Instructions
- Cook lentils in salted boiling water for 5 minutes or until tender. They will split and open. Drain and place in a small food processor.
- In the food processor add to the lentils: lemon, garlic, tahini and cumin and blend well.
- Taste and add salt gradually and blend well.
- Add the olive oil and taste as you go along to insure proper seasoning.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Appetizers
- Cuisine: International
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