This creamy protein-packed lentil hummus comes together in 5 minutes! Tons of flavor, and it's perfect for dipping, spreading or snacking.
Hummus doesn't have to start with chickpeas. This 5-minute lentil hummus is just as creamy, just as flavorful, and incredibly easy to make. The secret? Blending in an ice cube for that ultra-smooth texture.
Whether you're using it as a dip for veggies and pita or spreading it on sandwiches and wraps, this hummus is as versatile as it is delicious. And if you're wondering about making this oil-free, don't worry-cold water does the job just fine (though if you're loyal to the drizzle, I won't stop you).
Tips and tricks
- Add an ice cube! This is an age-old trick for hummus recipes, and works just as well with this lentil hummus. In the food processor, pulse and purée the ice cube into the hummus. It gives the mixture a wonderful smooth and creamy texture!
- To oil or not to oil: I swapped out the traditional drizzle of olive oil with a couple of tablespoons of cold water and didn't miss it one bit. If you prefer to add in oil, use 2 tablespoons of a good-quality olive oil in place of the cold water.
Ingredients and substitutions
- Lentils: Use cooked lentils. I often cheat and buy store-bought pre-cooked lentils, like the ones found in the produce section at Trader Joe's. Or use canned lentils, found in most grocery stores near the canned beans. Alternatively, cook lentils using the directions in my Lentil Tabbouleh Salad.
- Tahini: Tahini, a traditional hummus ingredient, is a sesame paste that can be found in many grocery stores. Also great for my tahini dressing!
- Garlic: Grate garlic gloves on a zester or mince it very finely.
- Lemon juice: Use fresh lemon juice.
- Seasonings: Ground cumin, ground coriander and kosher salt.
- Water & ice: Cold water (or sub with extra-virgin olive oil) and a cube of ice.
How to make lentil hummus
⭐️ See full recipe card below. ⭐️
- Combine all of the ingredients, except for the ice cube, in the bowl of a food processor. Purée until the mixture is smooth, scraping down the sides as needed.
- For extra smoothness! Add an ice cube and pulse the food processor to break it up. Then purée until the ice chips are completely incorporated. Serve it up!
Storage
Transfer the hummus to an airtight glass container and store it in the refrigerator for up to 3 to 4 days.
The less time hummus spends at room temperature, the longer it should last in the fridge. So, take out what you think you'll need and pop the rest back into the fridge.
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5-Minute Lentil Hummus
Ingredients
- 2 cups cooked lentils
- 3 tablespoons tahini
- 2 garlic cloves grated on a microplane or very finely minced
- 2 tablespoons lemon juice
- 2 tablespoons cold water
- ¾ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon kosher salt
- 1 ice cube
Instructions
- In the bowl of a food processor, combine the lentils, tahini, garlic, lemon juice, water, cumin, coriander and salt. Purée until smooth, scraping down the sides as needed.
- Add the ice cube. Pulse to break up the ice cube, then purée until the ice chips are completely incorporated. Serve.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
cheryl brant
Does it matter which lentils you use
Dara
Most store-bought pre-prepared lentils are made with brown or green lentils. That being said, this recipe works just as well with cooked red lentils. Since you're blending them, the recipe is pretty forgiving.