Lentil hummus is a creamy and delicious alternative to traditional chickpea-based hummus.

Our recipe combines earthy cooked lentils with nutty tahini, fruity olive oil, and tangy lemon juice to create a protein-rich, light, and ultra-creamy dish.

Serve this lentil hummus recipe as a spread in a sandwich, as a dip for pita bread or veggie sticks, or add a dollop to grain bowls and salads for a creamy protein boost.

Lentil hummus with hand holding a piece of pita

Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet. It’s low in cholesterol and saturated fat.

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What is lentil hummus?

Lentil hummus with pita bread and fresh parsley

Hummus means chickpeas in Arabic and Hebrew, but it’s also the name of a Middle-Eastern spread and dip recipe made with cooked chickpeas, tahini, olive oil, and lemon juice.

This lentil hummus recipe is a thick creamy lentil dip similar to traditional hummus, but where we substitute lentils for chickpeas.

With our tips, you can make the creamiest lentil hummus in about 10 minutes in a food processor.

Like roasted red pepper hummus and hummus without tahini, lentil hummus is not the most traditional Middle-Eastern recipe but a delicious way of incorporating fiber-rich, mineral-rich, and protein-rich lentils into your diet.

creamy lentil hummus on a plate topped with dukkah and lentils

You can make it with canned brown lentils or dry lentils that you previously cooked in water until tender.

Here’s our guide on how to cook lentils if you need some guidance.

Serve this lentil dip next to other Eastern Mediterranean and Middle-Eastern dishes.

It’s particularly delicious on a Mezze Platter with other small dishes such as falafel, baba ganoush, and muhammara.

It also pairs well with roasted vegetables such as roasted eggplant, zucchini, and whole-roasted cauliflower.

Finally, because it’s so rich and creamy, it’s lovely next to a refreshing salad. Our favorites are tabouli, shirazi, and cucumber-tomato salads.

Uh, and don’t forget warm pita bread for dipping.

Ingredients & substitutions for lentil hummus

ingredients for lentil hummus

Quantities are in the recipe box at the bottom of the page.

Lentils

You can make this lentil hummus recipe with canned lentils or, as we most often do, with dry lentils that you previously cooked in water until tender.

We recommend using brown lentils or green lentils.

Here’s our guide on how to cook lentils if you need guidance.

To make red lentil hummus, you’ll need cooked red lentils.

Lentil cooking liquid

Lentil cooking liquid, or the canning liquid in a can of lentils, is essential when making the best lentil hummus.

It adds a richer lentil flavor while keeping the lentil dip light and airy.

Tahini

We recommend tahini made from 100% hulled sesame seeds with a light color and pourable consistency.

Dark pasty tahini is usually bitter, and we don’t recommend it for hummus.

In our experience, it is best if the tahini is imported from Eastern Mediterranean countries like Lebanon or Israel.

Lemon

We recommend fresh lemon juice.

Substitute a splash of apple cider vinegar for lemon juice.

You can also use citric acid, which has the advantage that it doesn’t oxidize, as opposed to fresh lemon juice.

This means that lentil hummus made with citric acid will keep fresh longer.

Extra virgin olive oil

We add a small amount to the hummus and a drizzle on top.

Garlic

Garlic is optional in hummus.

Fresh garlic is best. Don’t use too much garlic; its flavor strengthens as the lentil dip sits in the fridge.

Parsley

Fresh parsley is used to garnish the lentil hummus. Flat-leaf parsley is what’s most delicious in this recipe as it grows naturally in Mediterranean countries.

Spices

Optional. You can add a pinch of cumin.

Paprika is generally added to the top for garnish.

Salt

We recommend sea salt or kosher salt.

lentil hummus in a bowl with bread

How to make lentil hummus

US cups + grams measurements in the recipe box at the bottom of the page.

Drain the canned or cooked lentils, but save their storage or cooking water.

To a food processor, add lentils, lentil water, lemon juice, and salt.

cooked lentils, salt, and lentil water in a food processor

Blend for 3 minutes.

Lentils blended in a food processor

Scrape down the sides of the food processor, then add tahini, garlic (optional) and cumin (optional).

tahini and cumin added to lentil blend in a food processor

Blend for 3 more minutes.

Add olive oil, and if necessary, add an extra splash of water.

Blend for 2 more minutes until creamy and airy.

Tip: Depending on your taste, you might want to add more tahini, lemon juice, salt, garlic, or cumin.

Lentil hummus after blending with a black spoon

Transfer lentil hummus to a serving bowl, swirl with a spoon, and drizzle with good quality extra virgin olive oil and chopped flat-leaf parsley.

You can garnish with a pinch of smoked paprika, toasted sesame seeds, lentils tossed in olive oil, and chopped parsley.

We love garnishing this dish with a sprinkle of dukkah, an Egyptian spice blend with plenty of flavor, texture, and aroma.

Lentil hummus with hand holding a pita and cherry tomatoes on the side

Serving suggestions

This lentil hummus recipe is an excellent appetizer with bread and vegetables, such as:

As the main meal, simply use it as a spread or topping:

Variations

Traditional hummus

Hummus on a plate with chickpeas in the middle and lemon on the side

Learn how to make the best authentic homemade hummus with simple ingredients.

Here’s our classic hummus recipe.

Roasted red pepper hummus

roasted red pepper hummus dipped with pita bread

This chickpea-based roasted red pepper hummus is a delicious variation with jarred bell peppers or home-roasted bell peppers.

Here’s our roasted red pepper hummus.

Hummus without tahini

Hummus without tahini and olive oil drizzled

This is the best way to make hummus without tahini and still give it a full-bodied flavor.

Here’s our hummus without tahini recipe.

Storage & Make ahead

Make ahead: Lentil hummus is excellent for meal prep as it keeps well for days. We often make it on a Sunday evening and have it ready for the week ahead.

Refrigerator: Store lentil hummus in an airtight container for 5 days. If it dries out, stir in warm water to make it creamy. Take it from the refrigerator 15 minutes before serving for the best flavor.

Freezer: We don’t recommend freezing hummus.

Lentil hummus stored in an airtight container

More vegan dip recipes

More lentil recipes

Lentil hummus on a white plate with fresh parsley and hand holding a pita

Lentil Hummus

By: Nico Pallotta
5 from 8 votes
Lentil hummus is a creamy and delicious alternative to traditional chickpea-based hummus.
Our recipe combines earthy cooked lentils with nutty tahini, fruity olive oil, and tangy lemon juice to create a protein-rich, light, and ultra-creamy dish.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 8 people
Course: Dip, Spread
Cuisine: Eastern Mediterranean, Middle-Eastern

Equipment

  • Food processor

Ingredients

  • 2 cans (15 ounces each) lentils sub 3 cups cooked lentils or 1⅓ cups dry lentils cooked in water until tender.
  • 4 tablespoons lentil canning or cooking liquid sub plain water.
  • 2 tablespoons lemon juice or more to taste
  • ½ teaspoon salt or more to taste
  • cup tahini from 100% hulled sesame seeds, light in color, and with pourable consistency. Add more or less to taste.
  • ½ teaspoon ground cumin optional
  • ½ clove garlic optional
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon flat-leaf parsley chopped

Instructions 

  • Drain 2 cans (15 ounces each) lentils and reserve their storage water.
    To a food processor, add the lentils, 4 tablespoons lentil canning or cooking liquid, 2 tablespoons lemon juice, and ½ teaspoon salt.
    Blend for 3 minutes.
    blended lentils before and after
  • Scrape down the sides of the food processor, then add ⅓ cup tahini, ½ teaspoon ground cumin (optional) and ½ clove garlic (optional).
    Blend for 3 more minutes.
    blended lentils with tahini and cumin
  • Now add 1 tablespoon extra virgin olive oil, and, if necessary, an extra splash of lentil canning water.
    Blend for 2 more minutes until creamy.
    Taste and adjust for salt.
    Lentil hummus after blending with a black spoon
  • Tip over to a bowl, swirl with a spoon, and top with 1 tablespoon flat-leaf parsley and a drizzle of olive oil. Serve with warm pita bread.
    For more ideas, check out the "serving suggestions" chapter linked below.
    Lentil hummus served on a plate with pita bread

Notes

Nutrition information is an estimate for 1 portion of lentil hummus out of 8 portions.
STORAGE & MAKE AHEAD
Make ahead: Lentil hummus is excellent for meal prep as it keeps well for days. We often make it on a Sunday evening and have it ready for the week ahead.
Refrigerator: Store lentil hummus in an airtight container in the refrigerator for 5 days. If it dries out, stir in some warm water to make it creamy. Take it out of the fridge 15 minutes before serving for the best flavor.
Freezer: We don’t recommend freezing hummus.
ALSO ON THIS PAGE

Nutrition

Calories: 77kcal, Carbohydrates: 3g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 56mg, Dietary Fiber: 1g, Sugar: 0.1g, Vitamin A: 51IU, Vitamin B6: 0.02mg, Vitamin C: 3mg, Vitamin E: 0.3mg, Vitamin K: 9µg, Calcium: 17mg, Folate: 12µg, Iron: 1mg, Manganese: 0.01mg, Magnesium: 11mg, Zinc: 0.5mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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2 Comments

    1. Hi there,
      We used canned brown lentils in order to make it in 5-minutes 🙂
      You can also use soaked and cooked brown, green, or split red lentils. If needed, during blending, you might wanna add a little extra water and lemon juice for extra liquid.
      Have a great weekend! Louise