As I mentioned here and on many social platforms, I planned to create yet another variant of the classic and most traditional chickpea hummus. And here I am to share it with you! If I thought my penultimate experiment with peas was the most successful, I have to reconsider with this lentil version, which turned out to be the best ever! Its incredibly thick and rich texture makes it perfect for spreading on crostini, bruschetta, making sandwiches, or creating many delicious and original finger foods! In the recipe, you can choose to either prepare the homemade tahini, an essential element of this preparation, in advance or buy it ready-made, but I can tell you right away that making it at home is not only really easy and quick but also much more aromatic. You decide! I served this hummus with pleasant notes of coriander, accompanying it with a fresh seasonal salad, but I assure you it will also be surprising paired with meat and even fish dishes. Furthermore, if diluted with a little pasta cooking water, it will be the ideal seasoning for all your main courses! Plus, it contains no gluten, is lactose-free, and is naturally vegan! So many great reasons to try it, and you’ll see that you’ll win over even the most discerning palates!
Below are other intriguing versions of hummus to discover:
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: No Cooking
- Cuisine: International
- Seasonality: All Seasons
Ingredients:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it won’t cost you anything extra!
- 8 oz cooked lentils
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp coriander
- 2 cloves garlic
- 3.5 tbsp extra virgin olive oil
- to taste salt
- to taste sweet paprika
- to taste sesame seeds
- to taste extra virgin olive oil
Tools:
- 1 Strainer
- 1 Mixer
- 1 Citrus Juicer
- 1 Mortar
Steps:
Start by rinsing the pre-cooked lentils thoroughly under running water using a strainer.
Drain them well and transfer them into the jug of a mixer.
Add the tahini and garlic cloves.
Meanwhile, crush the coriander seeds in a mortar until they become powder.
Add them inside the mixer and drizzle with the filtered lemon juice.
Adjust with salt.
Finally, finish with extra virgin olive oil.
Blend everything in several rounds until you get a pasty and homogeneous mixture.
Transfer the lentil hummus to a bowl, add a handful of sesame seeds, sweet paprika to taste, and a nice drizzle of raw olive oil. Serve with some crackers or crostini on the side.
And voilà… your lentil hummus is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Lentil hummus keeps well in the refrigerator always well-drizzled with oil on the surface and covered with food-grade plastic wrap for 2-3 days at most.
Tips, notes, variations, and suggestions
🟣 For those who don’t like garlic, you can use garlic powder instead of fresh garlic before turning on the mixer or omit it completely. Additionally, for a more aromatic version, you can also add a few leaves of basil, mint, or cumin or turmeric instead of coriander.
🟣 Diluted with a few ladles of pasta cooking water, it becomes a great sauce for all your hot and cold main dishes.
