Description
Hummus is traditionally made with chickpeas, but why not try a tasty alternative and make a “hummus” dip using brown lentils! It’s easy to make and really delicious.
Ingredients
Brown Lentil Hummus
- 1 cup dried brown lentils (this equals approx. 3 cups cooked lentils)
- 1 bay leaf- optional (to use when cooking the lentils)
- 2 cloves peeled garlic
- 1/2 teaspoon cumin powder
- 1/4 teaspoon salt (or more to taste preference)
- Juice of 1/2 a large lemon (or more to taste preference)
- 1 Tablespoon tahini
- 1 Tablespoon extra virgin olive oil
Instructions
1. Sort through the dried brown lentils, making sure there isn’t any debris, and place them in a colander.
2. Rinse the lentils thoroughly, place them in a medium saucepan, and cover with 2-3 inches of cold water.
3. Bring the water and lentils to a boil, skimming off any excess foam while they cook. Cook until soft, about 30 minutes start to finish.
4. Place all of the ingredients, the lentils, cloves of garlic, cumin powder, kosher salt, lemon juice, tahini, and olive oil into the food processor and pulse until it reaches a creamy hummus consistency.
You can use a bit of water to loosen the hummus up it up if necessary.
5. Taste and adjust to your liking by adding more kosher salt, lemon, a bit more tahini, etc.
6. Garnish the hummus with a drizzle of olive oil and paprika.
Notes
- Za’atar, parsley, cumin, crushed red pepper flakes, and sumac are tasty garnish options as well.
- Store brown lentil hummus in an airtight and in the refrigerator for up to 5 days.
- A high-speed blender will puree the hummus if you don’t have a food processor.
- Cook Time: 75
- Category: appetizer
- Method: Pureeing
- Cuisine: Middle Eastern
Keywords: brown lentil hummus, hummus made with brown lentils, brown lentil dip, no garbanzo bean hummus, chickpea hummus alternative