Last Updated on September 17, 2024
This Creamy Lentil Hummus is so easy to make and is big on flavor!
I have just started experimenting with using different vegetables and beans to make a variety of unique hummus.
Today I started with lentils and trust me, they do not disappoint!
The lentils creamed up nicely in the high speed blender, so the texture was smooth, which is perfect for a dip.
And the flavor, I can’t even describe the flavor, but it tasted especially good with carrots, chips, and even pasta, YUM!
In this recipe I cooked up dried lentils, but you can cut the time down by using canned lentils, that is if you can find them.
Ingredients needed for this hummus
- Lentils – I cooked up dried green lentils for this hummus. But give the different varieties of lentils a try. There are so many different colors such as the red/orange, brown, green, and black. They all will give you a different texture and flavor to the hummus. Don’t have time to make up dried lentils? Use canned lentils, this will cut your time down considerably.
- Tahini – Tahini is a major ingredient for hummus. It gives the hummus a smooth texture. Tahini is a expensive ingredient and is sometimes hard to find, it can be replaced with a nut butter such as cashew or even an almond butter.
- Lemon Juice – The lemon juice adds a tanginess to the hummus with just a hint of a fresh citrus flavor. Don’t have lemon juice, you can use lime juice instead, this will still give you that fresh citrus flavor.
- Oil – I used avocado oil for this hummus, a good olive oil would be just as good. This gives the hummus a creamy texture.
- Minced Garlic – I used a minced garlic in this recipe, but a freshly roasted garlic clove would be a better option. Garlic powder will work just as well.
- Seasonings – Salt and onion powder.
How to make a Creamy Lentil Hummus
If using dried lentils, cook to the package directions.
Drain and rinse the lentils, do this for the canned and the cooked lentils.
Add all the ingredients to a high speed blender or a food processor and process until smooth.
Scrap the sides down as you process the hummus.
If the hummus is too thick, add a little water while processing, about 1 Tbsp at a time, testing after each Tbsp.
Don’t add more than 3 tablespoons, this will result in a soupy hummus.
Transfer the hummus to a bowl for serving.
Store the hummus in a container with a cover and place in the refrigerator.
Serve the hummus with chips and crackers, fresh vegetables, a sandwich spread, or top your favorite pasta, and ENJOY!
Creamy Lentil Hummus
Equipment
- 1 High speed blender or food processor
Ingredients
- 3 Cups Cooked Lentils Or 2 15oz. cans of lentils
- 3 Tbsp Tahini
- 3 Tbsp Oil I used avocado oil, but olive oil works well too.
- 2 Tbsp Lemon Juice
- 2 tsp Minced Garlic
- 2 tsp Onion Powder
- 1 tsp Salt
Instructions
- If using dried lentils, cook to the package directions.
- Drain and rinse the lentils, do this for the canned and the cooked lentils.
- Add all the ingredients to a high speed blender or a food processor and process until smooth.
- Scrap the sides down as you process the hummus.
- If the hummus is too thick, add a little water while processing, about 1 Tbsp at a time, testing after each Tbsp.
- Don't add more than 3 tablespoons, this will result in a soupy hummus.
- Transfer the hummus to a bowl for serving.
- Store the hummus in a container with a cover and place in the refrigerator.
- Serve the hummus with chips and crackers, fresh vegetables, a sandwich spread, or top your favorite pasta, and ENJOY!
