This rich and creamy lentil hummus is a perfect last-minute dip, sandwich spread, or topping on bread. It's a 5-minute recipe with canned brown lentils, and the preparation is similar to that of chickpea hummus.
If you're looking for a dip to go with your appetizer or vary your hummus routine a little, you need to try this velvety smooth lentil dip!
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- Canned lentils
- Salt and pepper
Add all ingredients to a food processor or to a blender.
Note: A food processor makes a better lentil hummus, lighter and airier, although a little less smooth. A blender makes very smooth lentil hummus, which we feel it's less authentic, and it gets more compact and heavy, but it still tastes delicious.
Blend until you reach your desired consistency and texture, adding more water if necessary.
Taste and adjust seasoning. You might want to add more tahini, lemon juice, salt, garlic, or cumin based on your taste.
Transfer into a serving bowl, swirl with the back of a spoon, and drizzle with good quality extra virgin olive oil and chopped flat-leaf parsley.
Garnish with lentils, olives, paprika, or sesame seeds.
Or garnish with the remaining lentils to evoke the main ingredients of the hummus.
As an appetizer with bread and vegetables, such as:
- Homemade Focaccia bread and fresh veggie sticks to dip
- Tabbouleh, cucumber and tomato Shirazi, and plant-based tzatziki sauce for a Mediterranean platter
- Spread on crostini or bruschetta, and serve with other dips such as white bean dip, sour cream, and eggplant dip
As the main meal, simply use it as a spread or topping:
Learn how to make a mouthwatering homemade hummus with a few simple ingredients; from both canned and dry chickpeas.
Check out our chickpea hummus recipe.
Store lentil hummus in an airtight container in the refrigerator for up to 1 week. Leave at room temperature for 15 to 30 minutes before serving, stir, then add a drizzle of extra virgin olive oil and freshly chopped flat-leaf parsley.
More lentil recipes
If you love cooking with lentils, take a peek at these easy lentil recipes packed with flavor and fiber:
- Lentil curry: make it in 30 minutes with easy-to-find ingredients!
- Easy lentil tabbouleh with fresh tomatoes and authentic Mediterranean flavor
- Lentil bolognese: a family favorite with rich and earthy flavors!
- Cauliflower lentil salad: salad with a fresh cumin dressing and surprising taste
- Italian lentil pasta with fresh herbs and tomatoes
- Sweet potato winter salad with lentils and a creamy dressing
- Zucchini boats: a wholesome dinner recipe with tomato-lentil stuffing
- Lentil soup with leafy greens and authentic Italian flavor
- Food processor or blender
- 2 cans (15 oz each) lentils 3 cups cooked lentils
- 2 tablespoons water add more for a thinner consistency
- 3 tablespoons tahini or more to taste
- 3 tablespoons lemon or more to taste
- 1 clove garlic or more to taste
- ½ teaspoon ground cumin or more to taste
- ½ teaspoon salt or more to taste
- good quality extra virgin olive oil
- freshly chopped herbs flat-leaf parsley, mint, and more
- pinch paprika
- Add all ingredients to a food processor or to a blender.Note: A food processor makes a better lentil hummus, lighter and airier, although a little less smooth.A blender makes very smooth lentil hummus, which we feel it's less authentic, and it gets more compact and heavy, but it still tastes delicious.
- Blend until you reach your desired consistency and texture, adding more water if necessary.Taste and adjust seasoning. You might want to add more tahini, lemon juice, salt, garlic, or cumin based on your taste.
- Transfer into a serving bowl, swirl with the back of a spoon, and drizzle with good quality extra virgin olive oil and chopped flat-leaf parsley.Garnish with lentils, olives, paprika, or sesame seeds.
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