Extra Creamy Lentil Hummus (Ready in Just 10 Minutes!)

Lentil Hummus is a variation of the classic chickpea hummus, a typical dish of Middle Eastern cuisine. It is a very versatile vegan recipe, ideal to serve as an appetizer together with bruschetta, croutons and chips or to offer at brunch time, spread on canapés or as an accompaniment to raw and cooked vegetables.

Quick and easy, lentil hummus can be prepared in just a few minutes using dried lentils, previously soaked and then boiled: simply blend them in a blender together with garlic, parsley, paprika, lemon juice, extra virgin olive oil and tahini, a sesame sauce widely used in the Middle East.

The result is a thick and fragrant cream, characterized by an aromatic and slightly spicy taste, which you can customize according to your tastes, adding the aromatic herbs and spices you prefer.

What is Lentil Hummus?

Lentil hummus, while inspired by the traditional Middle Eastern chickpea version, has found its own niche in American kitchens as part of the broader plant-based and health-conscious food movement. In the early 2000s, as vegetarian and vegan lifestyles grew in popularity, home cooks and chefs alike began exploring alternatives to classic recipes, aiming for both variety and nutritional balance. Lentils, a long-standing staple in global cuisines, offered a high-protein, high-fiber twist on hummus that aligned perfectly with American wellness trends. With their earthy flavor and creamy texture, red or brown lentils became a favorite substitute or complement to chickpeas. Today, lentil hummus is embraced not only for its nutritional punch but also for its adaptability—flavored with garlic, lemon, and tahini just like its traditional cousin, yet unique enough to stand out as a modern, wholesome spread or dip.

Pro Tips for The Best Lentil Hummus

• Ensure your lentils are fully cooked and soft, but not mushy. Overcooking can make the hummus too watery. If using canned lentils, rinse and drain them well to avoid excess liquid.
• Freshly squeezed lemon juice adds a zesty, vibrant flavor. Avoid bottled lemon juice for the best taste and freshness.
• Tahini is key for that rich, creamy texture. If you find it too thick, thin it out with a bit of olive oil or water to achieve the consistency you desire.
• For the creamiest texture, blend the hummus until completely smooth. If it’s too thick, add a little olive oil or water a tablespoon at a time until you reach the desired consistency.
• Let your lentil hummus chill in the fridge for at least an hour before serving. This allows the flavors to meld together and improves the overall taste.

What Type of Lentils Can I Use for This Hummus?

• Red Lentils: These are the most popular choice for hummus because they cook quickly and have a mild flavor. They blend into a smooth, creamy consistency that’s perfect for a hummus-like dip.
• Green Lentils: These lentils hold their shape better than red lentils, which can give the hummus a slightly chunkier texture. They have a peppery flavor and add a bit more bite to the dip.
• Brown Lentils: Similar to green lentils, they offer a slightly earthier taste. They can be used for a more textured hummus, though they may require a bit more blending to reach the desired smoothness.

For the smoothest and creamiest result, red lentils are generally the best choice. However, you can experiment with green or brown lentils if you prefer a bit more texture.

Can I Use Canned Lentils, Instead of Dry Ones?

Yes, you can use canned lentils instead of dry ones! Just rinse and drain them well to remove excess salt or preservatives. Canned lentils are already soft, so they blend easily into a smooth hummus, saving you time without sacrificing flavor or texture.

What Else Can I Add to This Hummus?

You can add a variety of ingredients to customize your lentil hummus! Try adding roasted garlic for a sweeter flavor, a dash of cumin or smoked paprika for warmth, or fresh herbs like parsley or cilantro for a burst of freshness. You can also experiment with a bit of olive tapenade, sun-dried tomatoes, or even a squeeze of tahini to enhance the richness and depth of flavor.

How Can I Serve This Hummus?

Lentil hummus can be served in many delicious ways! Serve it as a dip with fresh veggies like carrots, cucumbers, or bell peppers, or alongside pita bread and crackers. It also works great as a spread on sandwiches, wraps, or toast. For a more substantial dish, serve it as part of a mezze platter with olives, roasted vegetables, and salads, or use it as a topping for grain bowls or roasted meats.

Can I Make Lentil Hummus Ahead of Time?

Yes, lentil hummus can definitely be made ahead of time! In fact, it often tastes even better after the flavors have had time to meld together.

Does It Freeze Well?

Yes, lentil hummus freezes well! After making it, let the hummus cool completely, then store it in an airtight container or freezer-safe bag. It can be frozen for up to 2 months. When ready to serve, thaw it in the fridge overnight and stir it well before enjoying, as it may thicken slightly during freezing. You can also add a bit of olive oil or water to adjust the consistency.

How to Store Lentil Hummus

To store leftovers, place the lentil hummus in an airtight container and refrigerate it. It will stay fresh for up to 3-4 days.

How to Make Lentil Hummus

Step 1

Step 1

If you have chosen to prepare the hummus with dried lentils, soak them for at least 6-8 hours, preferably overnight. After this time, drain them and rinse them well under cold running water.

If you have chosen to prepare the hummus with dried lentils, soak them for at least 6-8 hours, preferably overnight. After this time, drain them and rinse them well under cold running water.

Step 2

Step 2

Then put them in a large pot, pour cold water to cover and cook for about 40 minutes.

Then put them in a large pot, pour cold water to cover and cook for about 40 minutes.

Step 3

Step 3

Once cooked, drain them well and put them in a blender with the garlic clove, without the core, the lemon juice, the paprika and the tahini.

Once cooked, drain them well and put them in a blender with the garlic clove, without the core, the lemon juice, the paprika and the tahini.

Step 4

Step 4

Also add the parsley and finish with a generous drizzle of oil.

Also add the parsley and finish with a generous drizzle of oil.

Step 5

Step 5

Finally, add salt and pepper and blend everything until you obtain a smooth, lump-free cream.

Finally, add salt and pepper and blend everything until you obtain a smooth, lump-free cream.

Step 6

Step 6

Enjoy!

Enjoy!