Lentil Hummus
Lentil hummus is a creamy and delicious alternative to traditional chickpea-based hummus.Our recipe combines earthy cooked lentils with nutty tahini, fruity olive oil, and tangy lemon juice to create a protein-rich, light, and ultra-creamy dish.
Ingredients
- 2 cans (15 ounces each) lentils (sub 3 cups cooked lentils or 1⅓ cups dry lentils cooked in water until tender.)
- 4 tablespoons lentil canning or cooking liquid (sub plain water.)
- 2 tablespoons lemon juice (or more to taste)
- ½ teaspoon salt (or more to taste)
- ⅓ cup tahini
- ½ teaspoon ground cumin (optional)
- ½ clove garlic (optional)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon flat-leaf parsley (chopped)
Directions
- 1
Drain 2 cans (15 ounces each) lentils and reserve their storage water.To a food processor, add the lentils, 4 tablespoons lentil canning or cooking liquid, 2 tablespoons lemon juice, and ½ teaspoon salt.Blend for 3 minutes.
- 2
Scrape down the sides of the food processor, then add ⅓ cup tahini, ½ teaspoon ground cumin (optional) and ½ clove garlic (optional).Blend for 3 more minutes.
- 3
Now add 1 tablespoon extra virgin olive oil, and, if necessary, an extra splash of lentil canning water.Blend for 2 more minutes until creamy.Taste and adjust for salt.
- 4
Tip over to a bowl, swirl with a spoon, and top with 1 tablespoon flat-leaf parsley and a drizzle of olive oil. Serve with warm pita bread.For more ideas, check out the "serving suggestions" chapter linked below.