The lentil hummus is a velvety and flavorful cream, perfect as a side dish or to accompany bread crostini, crudités, or to use as a dip for chips, falafel and various patties. This delicious preparation, of oriental origin, usually based on chickpeas (the classic chickpea hummus), is wonderfully suited to be made with other legumes, or even with various types of vegetables, as in pumpkin hummus or in beetroot 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 faster. 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 piece of garlic, and some 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 won over by its goodness and irresistible flavor!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- 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 is labeled “gluten-free”
- 9 oz decorticated red lentils
- 1 tbsp tahini
- 4 tbsps extra virgin olive oil
- 1/2 clove garlic
- 1 pinch salt
- 1 tbsp lemon juice
- to taste pepper
- 1 pinch smoked paprika (for garnish)
- 1 carrot
- 1 onion
- 1 stalk celery
Tools
- 1 Pot
- 1 Sieve
- 1 Mixer
- 1 Garlic Press
How to make lentil hummus
To make the lentil hummus, start by putting plenty of unsalted water on the fire along with the vegetables – celery, carrot, and onion – after cleaning and cutting them into large pieces. While the water comes to a boil, place the lentils on a light surface to check and remove any pebbles or, if you are celiac, grains containing gluten. Place them in a sieve and rinse them thoroughly.
When the water boils, cook the decorticated lentils for 10 minutes; if instead you use regular lentils, follow the procedure indicated here. Drain them and let them cool slightly (1). Put 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 get a smooth and homogeneous cream (3). Place the lentil hummus in a bowl or dish and sprinkle it with a pinch of ground paprika.
Serve the lentil hummus as a side dish, or to accompany crudités, chips, patties…
How to store hummus
If there is any leftover, you can store the lentil hummus in the fridge for about 4 days. Transfer it to an airtight container, smoothing the surface well, and drizzle a little oil over it, which will help keep the color and flavor intact.
FAQ
What can I use instead of tahini?
Tahini is the characteristic ingredient of every hummus, and there is no alternative ingredient to replace it; if you can’t find it for sale or don’t like it, you can simply not use it, still obtaining a great lentil cream (even if not a true hummus).
What happens if I use regular lentils instead of decorticated ones?
Using regular lentils will result in a cream with a darker color, but the flavor will be the same and nutritional values will be similar, although cooking times will be longer (about 25 minutes). But the main reason for using decorticated lentils is to avoid or at least limit the abdominal bloating often caused by lentils (and especially their skins).
