Lentil Hummus
Servings: 8 people
- 2 cans (15 ounces each) (480 grams) lentils sub 3 cups cooked lentils or 1⅓ cups dry lentils cooked in water until tender.
- 4 tablespoons (60 grams) lentil canning or cooking liquid sub plain water.
- 2 tablespoons (30 grams) lemon juice or more to taste
- ½ teaspoon salt or more to taste
- ⅓ cup (80 grams) 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 (12 grams) extra virgin olive oil
- 1 tablespoon flat-leaf parsley chopped
- 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.
- 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.
- 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.
- 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.
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.
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