Easy Lentil Hummus

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Easy Lentil Hummus

This Easy Lentil Hummus recipe uses all the same seasonings as traditional hummus but instead of using chickpeas, it's made with red lentils! "Hummus" is Arabic for "chickpea" so this is not truly a hummus recipe, but just a hummus-inspired lentil dip. This dip is extra-creamy and smooth, easy to make, and packed with protein!
My Notes:
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Meal Type: Appetizer, Snacks
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Soy-Free
Tool: Blender, Stove
Ingredient: Lemons, Lentils
Servings: 12 (makes about 3 cups of dip)
Ingredients
For the hummus:
  • 1 cup(s) red lentils
  • 3 cup(s) water
  • 1/4 cup(s) tahini
  • 3 tablespoon(s) lemon juice
  • 2 clove(s) garlic
  • 3/4 teaspoon(s) salt or to taste
  • 1/4 teaspoon(s) cumin
Toppings and sides:
  • Optional garnishes: a drizzle of olive oil, chopped parsley, smoked paprika, everything bagel seasoning, freshly ground black pepper, or chopped chives.
  • To serve with: pita triangles, veggie sticks, crackers, or bread.
Instructions
  • Add the lentils and water to a medium pot. Bring to a boil and reduce to a simmer. Continue to cook for about 15 minutes until the lentils are mushy and the water has been absorbed. If there is any water left, continue to simmer, stirring often, until all the water has been absorbed. Remove from heat and then let cool for at least 10 minutes.
  • Add the cooled lentils to a blender with the tahini, lemon juice, garlic, salt, and cumin. Blend, stopping to scrape down the sides as needed, until completely smooth and creamy.
    Tip: I prefer using a standing blender for the creamiest hummus but a food processor or immersion blender will also work.
  • Pour the lentil dip into a bowl or serving dish and enjoy plain or garnish with any optional toppings and serve with your favorite dipper. The dip will be a bit thinner than regular hummus but will get thicker as it cools in the fridge. Store in an air-tight container in the fridge for up to 7 days.
Notes
Lentils: I use red lentils in this recipe as the are quick cooking and easily get mushy (which is a good thing for this recipe). However, you could alternatively use brown, green, or other types of lentils, they will just take longer to cook.
Tahini: just like classic hummus I love tahini in this dip. You could alternatively substitute it for cashew butter, almond butter, or sunflower seed butter.
Nutrition
Serving: 1 serving (about ¼ cup) (recipe makes 12 servings) | Calories: 84kcal | Carbohydrates: 11g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 151mg | Potassium: 173mg | Fiber: 5g | Sugar: 0.4g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
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