The lentil hummus is a smooth and flavorful cream, perfect as a side dish or to accompany bread croutons, crudités, or as a dip for chips, falafel and various meatballs. This delicious preparation, of Middle Eastern origin, usually based on chickpeas (the classic chickpea hummus), is wonderfully adaptable to other legumes, or even to various types of vegetables, as in the pumpkin hummus or the beet hummus. Lentil hummus is not only tasty but also extremely healthy: lentils are rich in iron and proteins, help lower blood sugar levels, and are simply delicious. To make this dish even more digestible, I recommend using peeled lentils, which are not only lighter but also cook much more quickly. You can customize your lentil hummus with the spices you love most, like turmeric, cumin, or coriander. I chose to add a pinch of smoked paprika, a bit of garlic, and lemon juice for a touch of freshness. The result is a versatile and appetizing cream, perfect for any occasion. Try serving it to your guests: they will be captivated by its goodness and irresistible flavor!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4Servings
- Cooking methods: Boiling
- Cuisine: Middle Eastern
- Seasonality: All seasons
- Energy 338.60 (Kcal)
- Carbohydrates 40.77 (g) of which sugars 0.09 (g)
- Proteins 15.88 (g)
- Fat 13.88 (g) of which saturated 2.01 (g)of which unsaturated 3.72 (g)
- Fibers 7.40 (g)
- Sodium 107.58 (mg)
Indicative values for a portion of 165 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Lentil Hummus
If you are celiac, make sure the tahini has the “gluten-free” label
- 1 1/3 cups peeled red lentils
- 1 tablespoon tahini
- 4 tablespoons extra virgin olive oil
- 1/2 clove garlic
- 1 pinch salt
- 1 tablespoon lemon juice
- to taste pepper
- 1 pinch smoked paprika (for garnishing)
- 1 carrot
- 1 onion
- 1 stalk celery
Tools
- 1 Pot
- 1 Strainer
- 1 Mixer
- 1 Garlic Press
How to Prepare Lentil Hummus
To prepare lentil hummus, start by bringing plenty of unsalted water to a boil with the vegetables – celery, carrot, and onion – after having cleaned and cut them into large pieces. While the water reaches a boil, place the lentils on a light surface to check and remove any stones or, if you are celiac, grains containing gluten. Put them in a strainer and rinse them carefully.
When the water boils, cook the peeled lentils for 10 minutes; if you are using regular lentils, follow the procedure indicated here. Drain them and let them cool slightly (1). Place them in a mixer along with the tahini, oil, salt, pepper, lemon juice, and the garlic clove crushed with the garlic press (2).
Blend for about a minute until you obtain a smooth and homogeneous cream (3). Place the lentil hummus in a bowl or on a plate and sprinkle it with a pinch of paprika powder.
Serve the lentil hummus as a side dish, or to accompany crudités, chips, meatballs…
How to store hummus
If there are leftovers, you can store the lentil hummus in the refrigerator for about 4 days. Transfer it to an airtight container, smoothing the surface and drizzling it with a little oil to help maintain its color and flavor.
FAQ (Questions and Answers)
What can I use instead of tahini?
Tahini is the characteristic ingredient of every hummus and there isn’t an alternative ingredient to replace it; if you can’t find it on sale or don’t like it, you can simply omit it, still obtaining an excellent lentil cream (even if not a true hummus).
What is the difference if I use regular lentils instead of peeled ones?
Using regular lentils will result in a darker cream, but the taste will be the same and the nutritional values will be similar, while the cooking times will be longer (about 25 minutes). But the main reason for using peeled lentils is to avoid or at least limit the bloating often caused by lentils (especially by their skins).
