This post may contain affiliate links. Please read our disclosure policy.
Learn how to make the CREAMIEST lentil hummus with just 6 simple ingredients and 5 minutes of your time!
We were craving hummus last week and I decided to make some since it is so easy, but I realized that we didn’t have any chickpeas. Instead of heading to the store to get some, I decided to use what we had on hand: lentils!
Lentil hummus isn’t something that I see often, or ever actually, but it was worth a shot. And, well, as you can tell by this blog post, it was a success!
This recipe is SO easy to make and requires 6 simple ingredients: garlic, lentils, olive oil, lemon, tahini, and salt! If you would like, you can use chickpeas in place of the lentils to make it a more traditional hummus, but don’t knock this til’ you try it, it’s really good!
TIP: A high speed blender will yield the SILKIEST and CREAMIEST hummus based on my experience. A food processor works as well, but it may not be as smooth and you will need to blend it a bit longer to break it down.
If you like this recipe, then you’d definitely want to check these out:
- Homemade Pita Bread (5-Ingredients)
- 4-Ingredient No Knead Bread
- One Pot 5-Ingredient Hummus Pasta
- How to Make The Best Hummus at Home
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Print
5-Minute Creamy Lentil Hummus
- Total Time: 5 minutes
- Yield: 10 (2 tablespoon) servings
Description
Learn how to make the creamiest lentil hummus with just 6 simple ingredients and 5 minutes of your time!
Ingredients
- 1 head of garlic
- 4 cups cooked lentils (we used brown) + more for garnish
- 1/4 to 1/2 cup water, or as needed to blend
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice
- 1/3 cup tahini
- 1 to 1 1/4 teaspoon salt
- Optional: 1/4 teaspoon ground cumin
- Optional: Black pepper, to taste
Top with:
- Olive oil
- Parsley
- Cooked lentils
- Smoked paprika
- Black pepper
Instructions
- Preheat oven to 400°F. Remove the flaky outer skin off of the garlic head and then cut the top off of a head of garlic. Place it into a sheet of foil with a drizzle of olive oil. Wrap it up loosely and then place it into the oven (directly on the rack) at for 1 hour and cool until easy to handle.
- Place the cooked lentils into a high speed blender (or a food processor–see notes), along with the water, olive oil, lemon juice, tahini, salt, cumin, and black pepper. Unwrap the garlic head and squeeze the cooked garlic into the blender, being sure that no skins fall in. Blend until very smooth and fluffy.
- Serve the hummus in wide bowls and top it with extra lentils along with any other toppings of choice. We used olive oil, paprika, parsley and black pepper.
- Store the hummus in an airtight container in the fridge for up to 5 days.
Notes
- A high speed blender is recommended for this, but a food processor works as well. Keep in mind that with a food processor, it may not be as smooth and you will need to blend it a bit longer.
- Prep Time: 5 minutes
- Category: Condiment, Side
- Method: Blender
- Cuisine: Vegan
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Taste Great! Thanks for awesome recipe!
Made my first batch of lentils hummus
DELICIOUS!!!
DEEEEEEELISH! Lentils are cheaper than garbanzo beans where I live, so I decided to make this and was very satisfied.
(Also, please learn from my mistake and make sure your lentils are very well-drained before putting them in the blender! You can always add liquid, but you can’t take it out.)
I have red lentils at home , can they be used instead of the brown lentils in this recipe ?
Yes, absolutely!
Absolutely divine!! Does this mean the end of traditional chickpea hummus? – I think for me, maybe it does! I placed lentils, water, vege stock powder (bouillon) along with 4 cloves of garlic (will use more next time) in the instant pot for 10 minutes. Let that cool and then into the blender with salt and pepper, cumin, lemon juice, tahini and another 4 small cloves of fresh garlic. No oil. So smooth and creamy. Placed half of the hummus into a bowl and then put a handful of both spinach and parsley (that was crying out to be used!), into the blender with the other half and blended that through and oh man!!! Both versions are Yummo. Can’t go past this one folks – you must try it. Thanks so much for the fabulous recipe!!