5-Minute Creamy Lentil Hummus

March 4, 2020

Appetizers and Sides

By: Jasmine Briones 

Learn how to make the CREAMIEST lentil hummus with just 6 simple ingredients and 5 minutes of your time!

5 minute lentil hummus by sweet simple vegan

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!

Ingredients for 5 minute lentil hummus on a wooden board by sweet simple vegan

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.

action shot 5 minute lentil hummus by sweet simple vegan

If you like this recipe, then you’d definitely want to check these out:

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!

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5 minute lentil hummus by sweet simple vegan

5-Minute Creamy Lentil Hummus


  • Author: Jasmine @ Sweet Simple Vegan
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Keywords: Sides, Blender, Vegan, Lentil, Hummus, Condiment

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!

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Recipe rating

  1. Christine says:

    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!!

  2. Shanel r Smith says:

    I have red lentils at home , can they be used instead of the brown lentils in this recipe ?

  3. […] 21) 5-Minute Creamy Lentil Hummus from Sweet Simple Vegan […]

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