“Better than Chickpea Hummus” CREAMY Lentil Hummus

This creamy lentil hummus is possibly the best hummus I have ever tasted. We’re talking layer upon layer of so many great flavors, easy to make, and all done using humble everyday ingredients. Serve it as a tapas appetizer next to some pita bread and marinated olives for the best moment in your day.

To make this recipe, I used dried green lentils. You can also use brown lentils or even the red ones if you like. Either way, make sure to check the package instructions on the lentils you are using. That way you get your cooking times right on the money.

What really flavors this hummus, besides the lentils, is the extra virgin olive oil and tahini paste. If you can’t find tahini paste in your area. You can substitute it for the same amount of creamy peanut butter.

TIPS & TRICKS to Make this Recipe: You can serve this lentil hummus at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make CREAMY Lentil Hummus

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"Better than Chickpea Hummus" CREAMY Lentil Hummus

Course Appetizer

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 218 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/2 cup dried green lentils 95 grams
• 2 cups water 480 ml
• 3 tbsp tahini paste 45 grams
• 2 cloves garlic
• 1/2 tsp ground cumin 1.50 grams
• 1/4 tsp sweet smoked Spanish paprika .65 grams
• 2 tbsp extra virgin olive oil 30 ml
• 1 tbsp lemon juice
• 2 tbsp water 30 ml
• sea salt & black pepper
• chopped cilantro and olive oil for garnish

Instructions

1. Add the dried lentils into a fine sieve and rinse under water, then add the lentils into a saucepan, along with 2 cups water (480 ml), and heat with a high heat, once it comes to a boil, place a lid on the saucepan and lower to a low heat

2. Once the lentils are just cooked through (check package instructions on the lentils you are using, my took about 15 to 20 minutes), remove the pan from the heat, drain the lentils in a colander and rinse under cold water, then shake off any excess water, reserve a spoonful of the lentils for garnish

3. Transfer the lentils into a food processor, run the food processor for about 1 minute or until the lentils are well blended, making sure to scrape down on the sides at the half way point, then add in the tahini paste, garlic, cumin, paprika, olive oil, lemon juice, and season with salt & pepper, run the food procesoor for another 1 to 2 minutes or until all the ingredients are well blended

4. Once the ingredients are well blended, with the motor still running, add in between 1 to 2 tbsp of water (15 to 30 ml) or until you get the desired creamy texture

5. Transfer the hummus into a shallow bowl, using the back of a spoon create curves on the hummus, then garnish with the reserved lentils, a drizzle of olive oil, and some chopped cilantro, serve at room temperature or chilled, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

"Better than Chickpea Hummus" CREAMY Lentil Hummus

Amount Per Serving

Calories 218 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Sodium 71mg3%

Potassium 298mg9%

Carbohydrates 18g6%

Fiber 8g33%

Sugar 1g1%

Protein 8g16%

Vitamin A 82IU2%

Vitamin C 3mg4%

Calcium 39mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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