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    Home » Snack Recipes

    Lentil Hummus

    BY: Ben Rayl PUBLISHED: 27 Jan, '13 UPDATED: 16 May, '21 3 Comments

    RecipePrintComments
    5 from 1 vote

    I made this lentil hummus recipe as an appetizer the other night, and it came out wonderful.  It's not the first time I've made hummus with lentils instead of chickpeas - I really am a lentil fanatic.  I love the earthy flavor they give, and their texture is perfect for hummus.

    A very delicious lentil hummus recipe.

    You can put tahini in this if you like, but I like a more solid, chunky hummus so I leave it out.  This is flavored mildly with some garlic, cumin, parsley and lemon - a perfect flavor combination!  Pita chips are the perfect garnish for this - you can easily make them by cutting pita bread in eighths, then brushing it with olive oil and toasting in a really hot oven for a few minutes - be sure to not over cook or they can get too hard.

    If you like this lentis hummus recipe; you should also try my homemade tzatziki sauce made with fresh ingredients. And my pita bread that pairs great with this dip.

    A very delicious lentil hummus recipe.

    Lentil Hummus

    I made this lentil hummus recipe as an appetizer the other night, and it came out wonderful.  It's not the first time I've made hummus with lentils instead of chickpeas - I really am a lentil fanatic.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Appetizer, Side Dish, Snack
    Cuisine: Mediterranean
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 6 Servings
    Calories: 176kcal
    Author: Ben Rayl

    Ingredients
     

    • 3 cups vegetable stock
    • 1 cup green lentils - rinsed
    • 1 bay leaf
    • 3 cloves garlic
    • 3 tablespoon lemon - juice fresh
    • 3 tablespoon cumin
    • 2 tablespoon olive oil
    • 2 tablespoon parsley - chopped fresh
    • salt - to taste
    • cayenne pepper - to taste
    • paprika - garnish

    Instructions

    • Put the stock, lentils and bay leaf in a medium soup pot, and bring to a boil then cover and simmer over low heat until the lentils are tender, about 45 minutes.
    • Drain the lentils, remove the bay leaf, and put them in a food processor or blender. (you can also return them to the pot and use an immersion blender)
    • Add the garlic, lemon juice,  cumin, salt and cayenne pepper, then begin to blend while adding the olive oil in a steady stream.
    • Use a rubber spatula to scrape the hummus into a bowl, and fold in the parsley.
    • Garnish the hummus with some paprika and extra parsley, then serve at room temperature with vegetable chips,  pita chips, or fresh sliced vegetables.

    Nutrition

    Calories: 176kcal | Carbohydrates: 23g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 478mg | Potassium: 383mg | Fiber: 10g | Sugar: 2g | Vitamin A: 416IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 5mg

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      Recipe Rating




    1. Krypton

      July 16, 2017 at 2:52 pm

      5 stars
      I've just done this (non) hummus and it's very good!

      Reply
    2. comfortablefood

      January 28, 2013 at 11:03 pm

      Well, be sure and let me know what you think of this one. : )

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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