Introduction
This Lentil Hummus is creamy, tangy, savory, and packed with plant-based goodness. It has all the classic flavors of hummus—tahini, garlic, lemon, and cumin—but uses lentils instead of chickpeas for a richer, earthier twist.
It’s easy to make, naturally vegan, nutrient-dense, and perfect as a dip, spread, appetizer, or healthy snack.
Why You’ll Love This Lentil Dip
- Creamy, smooth, and flavorful
- Packed with plant-based protein and fiber
- Made with simple pantry ingredients
- Great as a dip or sandwich spread
- Naturally vegan and dairy-free
- Easy to customize
- Ready in about 30 minutes
Ingredients
- ⅔ cup dried lentils
- 3 tbsp tahini
- 3 tbsp lemon juice or lime juice
- 2 garlic cloves, halved
- ½ tsp ground cumin
- ½ tsp salt
- Black pepper, to taste
- About 6 tbsp water, as needed
- Fresh parsley, for garnish
Optional: olive oil drizzle, smoked paprika, chili flakes, or lemon zest.
How to Make Lentil Hummus
Step 1: Cook the Lentils
Rinse the lentils well. Cook them according to package instructions until tender. For extra flavor, cook them in vegetable broth with 1–2 bay leaves.
Step 2: Blend
Drain the cooked lentils and add them to a blender with tahini, lemon or lime juice, garlic, cumin, salt, and black pepper.
Step 3: Adjust Texture
Blend until smooth and creamy. Add water, 1 tablespoon at a time, until the dip reaches your preferred consistency.
Step 4: Taste and Season
Taste and adjust with more lemon juice, salt, pepper, garlic, or cumin if needed.
Step 5: Serve
Transfer to a bowl and garnish with chopped parsley. Add a drizzle of olive oil if desired.
Serving Ideas
Serve lentil hummus with:
- Crackers
- Pita chips
- Naan or flatbread
- Fresh vegetable sticks
- Crusty bread
- Sweet potato fries
- Sandwiches and wraps
- Grain bowls or salad bowls
Variations
- Add smoked paprika for a smoky flavor
- Add chili flakes or cayenne for heat
- Mix in sun-dried tomatoes for depth
- Use red lentils for a lighter color and softer texture
- Use green or brown lentils for a more earthy flavor
- Add lemon zest for extra brightness
Storage
Fridge: Store in an airtight container for 5–7 days.
Freezer: Freeze for up to 4 months. Thaw overnight in the fridge and blend again if needed.
If the dip thickens after chilling, stir in a little water or lemon juice.
FAQs
Can I use canned lentils?
Yes. Canned lentils work, but dried lentils cooked in broth give better flavor.
Can I use a food processor?
Yes, but a blender gives a smoother, creamier dip.
Can I serve it warm?
Yes. Lentil hummus tastes great warm, at room temperature, or chilled.
Which lentils work best?
Brown, green, or red lentils all work. Red lentils cook faster and create a softer dip.
Recipe Card
Lentil Hummus Dip
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- ⅔ cup dried lentils
- 3 tbsp tahini
- 3 tbsp lemon or lime juice
- 2 garlic cloves
- ½ tsp ground cumin
- ½ tsp salt
- Black pepper, to taste
- 6 tbsp water, or as needed
- Fresh parsley, for garnish
Instructions
- Cook lentils until tender, preferably in vegetable broth.
- Drain and add to a blender.
- Add tahini, lemon juice, garlic, cumin, salt, and pepper.
- Blend until smooth.
- Add water gradually until creamy.
- Taste and adjust seasoning.
- Garnish with parsley and serve.