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:
Learn how to make the creamiest lentil hummus with just 6 simple ingredients and 5 minutes of your time!
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
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.
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.
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!
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.