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Lentil Hummus

Author
Cookinero 21 Apr 2025
6050
Lentil Hummus

Hummus has long gone beyond the Middle East and entered the menu of many countries around the world. It is served as a separate dish, spread on bakery products, and included in various salads. Currently, there are more than a hundred hummus recipes. The paste is made not only from Turkish chickpeas, but also from other legumes. Lentil hummus is prepared much faster than traditional hummus, and the taste is no worse. For the dish, you need to take red or green lentils in the shell.

How to cook Lentil Hummus

Step 1

Lentil Hummus

Prepare lentil puree. Pour water over lentils in a ratio of 1:2. Put on low heat and cook under a lid until completely softened: approximate cooking time is 25 minutes. Season with salt. Mash the lentils into a puree using an immersion blender.

Step 2

Lentil Hummus

Prepare the hummus dressing. Add tahini, garlic, lemon juice and oil to the lentil paste. Season to taste with pepper. Mix thoroughly.

Lentil Hummus - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute canned lentils. Drain and rinse them thoroughly, then blend directly with other ingredients (skip the cooking step). Reduce salt as canned lentils are pre-salted.
Try unsalted almond or cashew butter for a similar creamy texture, or omit it entirely and add 1 tbsp extra olive oil plus a dash of sesame oil for flavor.
Store in an airtight container for up to 5 days. Press plastic wrap directly on the surface to prevent oxidation.
Yes! All ingredients are naturally gluten-free and plant-based. Double-check tahini and spice labels if avoiding cross-contamination.
Freeze in portion-sized containers for up to 3 months. Thaw overnight in fridge and stir well before serving—texture may be slightly grainier.
Add 1 tsp warm water or olive oil at a time while blending until desired creaminess is reached.
Try adding 1/2 tsp ground cumin, smoked paprika, or a handful of fresh parsley when blending.
Spread on sandwiches, dollop on grain bowls, thin with broth for a creamy soup, or use as a veggie burger binder.
Apple cider vinegar or lime juice work well—start with half the amount and adjust to taste as they're more potent.

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