5 from 16 votes
| 5 Comments
This Easy Lentil Hummus recipe uses all the same seasonings as traditional hummus but instead of using chickpeas, it's made with red lentils! "Hummus" is Arabic for "chickpea" so this is not truly a hummus recipe, but just a hummus-inspired lentil dip. This dip is extra-creamy and smooth, easy to make, and packed with protein!
Inspired by the current Tiktok trend for lentil hummus, I had to rush to the kitchen to try making it! I'm so glad I did. Not only is lentil hummus SO easy to make, but it is absolutely DELICIOUS! I think I might even like it more than traditional hummus!
For the ingredients in this recipe, I use red lentils which are quick to cook and easily get mushy. For this recipe, mushy is a good thing as it makes it easy to blend the dip to a super creamy silky texture. Season the dip with tahini, lemon juice, garlic, salt, and cumin. Just like my classic hummus recipe, I do add oil to the dip mixture, which helps the dip stay fluffy and creamy. I do sometimes like to drizzle some high-quality olive oil on top just before serving, but this is totally optional.
Not only is this red lentil hummus recipe variation delicious, but it also has some health benefits. Compared to my classic hummus recipe, per serving this lentil hummus has fewer calories, more protein, and more fiber making it a very healthy snack option!
How to Make Easy Lentil Hummus:
Add the lentils and water to a medium pot. Bring to a boil and reduce to a simmer. Continue to cook without a lid for about 15 minutes until the lentils have a mushy consistency and the water has been absorbed. If there is any water left, continue to simmer, stirring often, until all the water has been absorbed. Remove from heat and then let cool for at least 10 minutes.
Add the cooled lentils to a blender with the tahini, lemon juice, garlic, salt, and cumin. Blend, stopping to scrape down the sides as needed, until completely smooth and creamy.
Tip:I prefer using a standing blender for the creamiest hummus but a food processor or immersion blender will also work.
Pour the lentil dip into a bowl or serving dish and enjoy plain or garnish with any optional toppings and serve with your favorite dipper such as pita triangles, baby carrots, snap peas, or bread. The dip will be a bit thinner than regular hummus but will get thicker as it cools in the fridge. Store in an air-tight container in the fridge for up to 7 days.
This lentil hummus recipe is...
- inspired by the flavors of traditional hummus
- extra creamy and silky
- easy to make
- packed with protein
More vegan dip recipes you might like:
The Best Easy Hummus Recipe
Easy Creamy Edamame Dip
Chocolate Hummus
Vegan Baked Brie Dip
Easy Vegan Whipped Feta Dip
Vegan Ranch Veggie Dip
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
5 from 16 votes
(click stars to vote)
Easy Lentil Hummus
This Easy Lentil Hummus recipe uses all the same seasonings as traditional hummus but instead of using chickpeas, it's made with red lentils! "Hummus" is Arabic for "chickpea" so this is not truly a hummus recipe, but just a hummus-inspired lentil dip. This dip is extra-creamy and smooth, easy to make, and packed with protein!
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Servings: 12 (makes about 3 cups of dip)
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Ingredients
For the hummus:
- 1 cup red lentils
- 3 cups water
- ¼ cup tahini
- 3 tablespoons lemon juice
- 2 cloves garlic
- ¾ teaspoon salt, or to taste
- ¼ teaspoon cumin
Toppings and sides:
- Optional garnishes: a drizzle of olive oil, chopped parsley, smoked paprika, everything bagel seasoning, freshly ground black pepper, or chopped chives.
- To serve with: pita triangles, veggie sticks, crackers, or bread.
US Customary - Metric
Instructions
Add the lentils and water to a medium pot. Bring to a boil and reduce to a simmer. Continue to cook for about 15 minutes until the lentils are mushy and the water has been absorbed. If there is any water left, continue to simmer, stirring often, until all the water has been absorbed. Remove from heat and then let cool for at least 10 minutes.
Add the cooled lentils to a blender with the tahini, lemon juice, garlic, salt, and cumin. Blend, stopping to scrape down the sides as needed, until completely smooth and creamy.
Tip: I prefer using a standing blender for the creamiest hummus but a food processor or immersion blender will also work.
Pour the lentil dip into a bowl or serving dish and enjoy plain or garnish with any optional toppings and serve with your favorite dipper. The dip will be a bit thinner than regular hummus but will get thicker as it cools in the fridge. Store in an air-tight container in the fridge for up to 7 days.
Notes
Lentils: I use red lentils in this recipe as the are quick cooking and easily get mushy (which is a good thing for this recipe). However, you could alternatively use brown, green, or other types of lentils, they will just take longer to cook.
Tahini: just like classic hummus I love tahini in this dip. You could alternatively substitute it for cashew butter, almond butter, or sunflower seed butter.
Nutrition
Serving: 1 serving (about ¼ cup) (recipe makes 12 servings) | Calories: 84kcal | Carbohydrates: 11g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 151mg | Potassium: 173mg | Fiber: 5g | Sugar: 0.4g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
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Author: Sam Turnbull
Cuisine: Mediterranean
Course: Appetizer, Snack
Author: Sam Turnbull
Cuisine: Mediterranean
Course: Appetizer, Snack
More vegan lentil recipes to try:
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Reader Interactions
Comments
Susan Renee Hennings says
I like a smoother product. I find the ration of 1 cup cooked lentils to 1/2 cup tahini yields an excellent hummus.
Reply
Suzanne S Bousquet says
Smooth and delicious!Reply
Sam Turnbull says
So happy you enjoyed!!
Reply
Eleanor says
Fabulous and easy hummus. Mine turned out extremely thick, more a spread than a dip. Would you recommend thinning with just water?Reply
Sam Turnbull says
Yes! Just add more water to thin 🙂
Reply