Ever get tired of the same old chickpea hummus and crave something a bit more adventurous? Well, buckle up because we're diving into this creamy green lentil hummus. This lentil dip recipe is not just a game-changer; it's a whole new league of deliciousness. So grab your tahini, and let's get blending!
💚 Why you will love this recipe
- Nutrient-Packed: This isn't just a bowl of deliciousness; it's a bowl of health too! Lentils are a great source of protein and fiber, making this a guilt-free snack you can indulge in.
- Versatile: Whether you're spreading it on a sandwich, dipping veggies, or just eating it by the spoonful, this hummus fits into any meal plan. It's the Swiss Army knife of the culinary world!
- Quick and Easy: No need to soak lentils overnight or spend hours in the kitchen. This recipe comes together in a snap, giving you more time to enjoy it.
- Flavor Explosion: With ingredients like tahini, garlic, and smoked paprika, each bite is a journey of flavors. It's like a party in your mouth, and everyone's invited!
- Customizable: Like it spicier? Add more smoked paprika. Want it creamier? Toss in some extra tahini. This recipe is your canvas, and you're the artist. Go ahead, make it your own!
Jump to:
🧾 Ingredients
The ingredients that make this hummus SO good are:
- Green Lentils: (AKA brown lentils) The star of the show, lentils bring in protein and fiber, making this hummus not just tasty but also nutritious.
- Tahini sesame paste: This adds a rich, nutty flavor and creaminess while also contributing calcium and healthy fats.
- Olive oil: Used for its fruity undertones, it also helps blend the ingredients to a smooth consistency.
- Lemon juice: Adds a zesty kick and brightness, balancing out the earthiness of the lentils.
- Garlic cloves: Garlic infuses the hummus with a pungent kick essential for depth of flavor.
- Ground Cumin: This spice adds a warm, aromatic layer that complements the lentils beautifully.
- Smoked Paprika: Brings a smoky touch, elevating the hummus to a gourmet level.
- Iced cup water as needed, have more handy to adjust: Helps in achieving your desired consistency, making the hummus as thick or as runny as you like.
- Fine sea salt: Enhances all the flavors, making each ingredient pop without overpowering.
Optional ingredients
- Ground Cinnamon: Adds a subtle sweetness and warmth, making the hummus multidimensional.
- Fresh parsley: Provides a pop of color and a fresh, herby note.
- Toasted seeds like pepitas: Add a crunchy texture and nutty flavor, making each bite interesting.
See the recipe card for quantities.
Substitutions
| Original Ingredient | Substitute |
|---|---|
| Tahini Sesame Paste | Cashew butter or homemade tahini (from toasted sesame seeds) |
| Olive Oil | Avocado oil or a thin layer of vegetable broth (for oil-free versions) |
| Lemon Juice | Lime juice or apple cider vinegar |
| Garlic Cloves | Onion powder, garlic powder, or roasted garlic |
| Cumin Ground | Ground coriander or a mix of black pepper and lemon zest |
| Smoked Paprika | Regular paprika or a dash of cayenne pepper |
🍽 Equipment
- Blender or Food Processor
- Silicon Spatula
🔪 Instructions
Step 1: Place all the chopped ingredients on the blender's vase.
Step 2: Keep salt, cold water, garlic, and salt close to adjust the flavor to your liking.
Hint: always use cold water to ensure your hummus texture is super silky.
Read on: black-eyed peas hummus and traditional Lebanese Hummus.
💡 Expert Tips
Lentil texture: If you're opting for dried lentils over canned, soak them for at least 30 minutes or overnight for better digestibility and quicker cooking. After soaking, rinse them well and cook in a medium saucepan with plenty of water until tender. This will make your lentils easier to blend and enhance the overall texture and flavor of your hummus. Plus, using dried lentils is a great way to control the sodium content in your recipe. Just remember to adjust the cooking time and keep an eye on them to prevent overcooking.
Garlic flavor: To get that creamy, dreamy texture every time, ensure your food processor or blender is up to the task. If you're using a less powerful appliance, consider mincing the garlic and using well-drained cooked lentils to make the blending process smoother. A high-speed food processor is your best friend for achieving the desired consistency in this lentil hummus recipe.
Ice Cold Water Magic: Adding ice-cold water to your hummus is a game-changer. It not only helps in achieving a smoother texture but also aids in blending the ingredients more efficiently. The water's cold temperature interacts with the lentils and tahini, creating a creamier consistency. Add a small amount, and gradually increase until you reach your desired texture. This trick is especially useful if your hummus is too thick or grainy after the initial blend.
Tahini Quality Counts: The type of tahini you use can significantly impact the flavor of your hummus. Opt for a high-quality, well-stirred tahini that's creamy and smooth. Lesser quality tahini can be overly bitter or gritty, which can detract from the overall taste of your hummus. Remember, tahini is more than just an ingredient; it's a flavor enhancer, so choose wisely!
Balance Your Flavors: Achieving the perfect balance of flavors in your green lentil hummus is crucial. Don't shy away from adjusting the amounts of garlic, lemon juice, and spices to suit your taste. A little extra lemon juice can add a bright, fresh flavor, while an additional garlic clove can bring a more robust taste. Experiment with spices like cumin or paprika to find the perfect blend that tickles your taste buds. Remember, the key is to taste as you go and adjust accordingly.
📖 Variations
- Spicy Red Lentil Hummus: Add a kick to your dip by incorporating a teaspoon of cayenne pepper or a dollop of your favorite hot sauce. Use red lentils instead of brown for a vibrant color and slightly sweeter taste.
- Sun-Dried Tomato and Roasted Garlic: Elevate the flavors by adding a handful of sun-dried tomatoes and some roasted garlic to the food processor. This variation pairs exceptionally well with tortilla chips.
- Lime and Cilantro: For a zesty, herby twist, use lime juice instead of lemon and add a handful of fresh cilantro to the mix. This version goes great as a spread on gluten-free wraps or as a dip for sweet potato fries.
🥢 How to serve
- Pita Chips and Veggies: The quintessential way to enjoy this lentil hummus is with a side of crispy pita chips and fresh veggies like carrots and cucumbers. It's a classic combo that never fails to satisfy.
- Spread on Sandwich: Elevate your regular hummus sandwich by swapping in this lentil dip. Layer it with fresh veggies and perhaps some smoked paprika for an extra kick.
- Stuffed Sweet Potato: For a creative twist, use the lentil hummus as a filling for baked sweet potato fries. Top it off with some chopped parsley and a drizzle of extra virgin olive oil for a meal that's as nutritious as it is delicious.
For more creative ideas, check out our post about what to eat with hummus.
❓ FAQ
If your homemade hummus isn't turning out as creamy as you'd like, there are a few possible reasons. One common issue is the power of your blender or food processor. A high-speed appliance will yield a smoother texture. Another factor could be the type of tahini you're using; some are thicker than others.
Also, the moisture content in your cooked lentils or canned lentils can affect the texture. Make sure they are well-drained but not dry. Lastly, the amount and temperature of the liquid you add (like iced water or vegetable broth) can also make a difference. For the creamiest results, add the liquid gradually while blending until you reach your desired consistency.
🥡 Storage
Store your lentil hummus in an airtight container in the fridge for up to 5-7 days. Make sure the container is sealed well to keep the hummus fresh and prevent it from drying out.
Freezing
If you've made a large batch, you can freeze the hummus in an airtight container for up to 3 months. It's a good idea to portion it out into smaller containers so you can thaw only what you need.
Batch Cooking: This lentil hummus recipe is perfect for meal prep. Make a double or triple batch and store it in individual containers. Pair it with pre-cut veggies, pita chips, or as a spread for sandwiches to make your meal prep for the week both delicious and nutritious.
📚 More hummus recipes
If you love lentils, don't forget to check out our spicy sprouted lentil soup, lentil tabbouleh, lentil salad with blue cheese, and lentil curry.
🎥 Video
⭐ If you try this lentil dip recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Creamy Green Lentil Hummus
Equipment
Ingredients
- 2 ½ cups lentils cooked, rinsed, and drained (¾ cup dry)
- ¼ cup tahini sesame paste
- 4 tablespoons olive oil
- 3 tablespoons lemon juiced, about one medium lemon
- 3 garlic cloves medium, minced if not using a powerful
- ¼ teaspoon cumin ground
- ¼ teaspoon smoked paprika more to decorate
- 1 ½ cup iced cup water as needed, have more handy to adjust
- ½ teaspoons fine sea salt adjust to your liking
Optional
- ⅛ teaspoon cinnamon ground
- fresh parsley to garnish
- seeds toasted, such as pepitas
Directions
- Blend: Add your lentils, minced garlic clove, tahini paste, lemon juice, extra-virgin olive oil, fine sea salt, and ground cumin to a food processor. You may need to scrape down the sides of the food processor to ensure everything is well combined.
- Adjust Consistency: Gradually add iced water, a little at a time, until you reach your preferred consistency.
- Serve: Transfer the hummus to a serving bowl. Drizzle with a bit more extra-virgin olive oil, if desired, and garnish with sweet ground paprika and fresh parsley. Check the post for more serving and garnishing suggestions.
Video
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Angel
Paprika only says 1/4.
Lentils in grams says 480.... Is that 480 cooked or uncooked? Very confusing.
Our Plant-Based World
Hi Angel, sorry about having missed the paprika unit of measure, just corrected it. It is teaspoons. Regarding the lentils, it says cooked next to it. Let us know how you like your hummus!
xoxo
Gus
Erin
I've been trying to add more protein to my diet. This green lentil hummus is a great and delicious way to do that. Thanks for this fantastic recipe!
Gus
Hey Erin,
We're thrilled to hear you enjoyed our Green Lentil Hummus! 🌱 It's awesome that you're looking to up your protein intake—lentils are a powerhouse for that. Each serving of this hummus packs a good amount of protein, making it a perfect snack or addition to your meals.
Thanks for taking the time to leave such a positive review. Keep on snackin'!
Best,
Gus & Joaco
Padma
I love green lentils but use it only to make dal. This is a great variation to make. Thank you!
Katie
I love this green lentil hummus! It has such a wonderful flavor and it's made with great ingredients. It's the perfect appetizer for any occasion.
Gus
Hey Katie, I'm thrilled to hear you enjoyed the green lentil hummus! It's awesome that you appreciate the quality ingredients and flavors. Thanks for making it a part of your appetizer spread. Cheers to many more tasty occasions! 😊
Holly
First time making hummus with lentils, and it was delicious! Very nice recipe - thank you!
Gus
I am glad you enjoyed Holly! Thanks for your review!
Gus
So glad to hear you enjoyed the lentil hummus! It's always fun to switch things up from the traditional chickpea base, right? Thanks for giving it a try and for the positive feedback!
TAYLER ROSS
I made this hummus this afternoon and OMG is it delicious! And so easy to make too!
Gus
Hey Tayler, I'm thrilled to hear you enjoyed the lentil hummus and found it easy to whip up! It's always great when something so tasty comes together without a fuss, right? Thanks for taking the time to share your experience. Happy dipping! 😊
Lima Ekram
What a great recipe - I often have lentils in the house but not chickpeas. This is a great way to make hummus when I dont have chickpeas!
Gus
I'm so glad you found the lentil hummus recipe handy! Lentils are a fantastic alternative to chickpeas, and it's awesome to hear that you already have them stocked. Thanks for giving the recipe a try and sharing your thoughts!
rebecca
yum! what a great take on traditional hummus. thanks for the easy to follow directions
Gus
Hey Rebecca,
We're so glad you enjoyed the lentil hummus! It's always fun to put a new spin on a classic, right? Happy to hear you found the directions easy to follow; we aim to make cooking as stress-free as possible.
If you're into remixing the classics, you'll definitely want to stay tuned for more creative plant-based recipes we've got in the pipeline.
Thanks for dropping by to leave such a positive review.
Cheers,
Gus & Joaco
Carrie Robinson
What a great idea to make hummus with lentils instead of chickpeas! 🙂 This sounds absolutely delicious.