Ready for a new version? Let’s try lentil hummus with my easy recipe for a creamy, fragrant spread! Here I am with a variation of the world’s most famous legume spread!
I swear, I made it again! In fact, I made lentil cream for the first time, but now with hummus and its variations I’ve caught the bug! I’ve collected my recipes for you in the special: homemade hummus! You’ll find the classic recipe for chickpea hummus made with the Middle Eastern recipe, or the variation with oven-roasted carrots and croutons. But then, could I not try beans? And so here are two recipes: borlotti bean hummus and cannellini bean hummus without tahini!
In short, there’s a whole world inside and we hadn’t noticed it yet, or rather, I hadn’t noticed it because I don’t usually eat beans and lentils, and I was missing so many recipes! If you’ve been reading my blog for years, you know that every new year I add a new ingredient to my diet. This 2026 features beans, but I couldn’t wait a year to try canned lentil hummus. Don’t you think so?
Before we get carried away with chatter and move on to the recipe, I want to remind you that I wait for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment to start the day with a sweet or savory treat!
I also remind you that the blog’s newsletter service started on April 1st: one email per month, on the first of the month, with three recipes linked by a theme or an ingredient! You can find the subscription form here on the blog, the service is completely free!
Now let’s move on to the lentil hummus recipe: an easy recipe for a creamy, fragrant spread, perfect from aperitif to appetizer or as a side dish for a meat or fish main! Imagine how nice to share it with family or guests. And if you’re wondering what to serve with hummus? the answer is simple: choose some toasts, pita bread or unleavened flatbread, tortillas, pita, chapati, a toasted flatbread in a pan, or cubes of stale bread toasted in the oven.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Ingredients to make lentil hummus
- 8.5 oz canned lentils (about 1 1/4 cups)
- 3 tbsp vegetable broth
- 1 drizzle extra virgin olive oil
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 pinch salt
- 1 pinch pepper
- A few sesame seeds
- to taste coriander
- to taste cumin
- to taste parsley (in my case dried)
- to taste curry powder
- to taste paprika
If one or more spices from the list are not to your taste, you can swap them for others you prefer, so you’ll be sure the hummus suits your palate. We can’t afford to waste food, so if you’re not sure you’ll like a particular ingredient, don’t add it to the recipe.
Tools to prepare lentil hummus
- 1 Food processor
- 1 Bowl
- 1 Spoon
- 1 Glass
If you don’t have a food processor, you can use an immersion blender to make lentil hummus: it will work fine. If necessary, add a little water to thin the mixture and make it a thick cream, making sure you blend all the lentils well.
Steps for the lentil hummus recipe
I begin the hummus preparation by placing all the necessary ingredients on the work surface. I know the ingredient list looks long, but if you think about it they’re mostly spices to add to the canned lentils, the vegetable broth and the tahini.
I take the food processor bowl and pour the lentils into it after draining the preserving liquid and rinsing them quickly under the tap water. Then I add the tahini, the vegetable broth, the two tablespoons of lemon juice and the extra virgin olive oil. Basically, all the liquid ingredients listed.
Now it’s time for the spices. As anticipated, I chose: curry, sweet paprika, coriander and cumin. Then I added some dried chopped parsley and a few sesame seeds. I turn on the food processor until I obtain a thick cream with no lentil fragments.
I pour the cream into a bowl perfect for serving lentil hummus at the table, sprinkle the surface with paprika, some parsley and a few sesame seeds to add extra flavor to every spoonful of cream.
To serve the lentil cream, I chose some tortillas, as I did previously with cannellini bean hummus, but as mentioned you can choose the type of bread or crunchy snack to accompany this creamy, fragrant side.
We can then prepare a meat barbecue, a meatloaf in a crust in the oven or legume-based meatballs to keep the dinner on a vegetarian menu. I recommend the pea meatballs without potatoes and ricotta, very easy to prepare. A crispy main dish perfect to enjoy with today’s hummus.
All that’s left is to wish you a bon appétit and remind you that I wait for you every day here on my blog with many easy, quick and delicious recipes like this one!
Storage, tips and recipe variations:
Storage:
How many days can hummus stay in the refrigerator? You can store homemade lentil hummus in the fridge for 3-4 days, covering the surface with extra virgin olive oil to keep it moist and creamy as if just made!
Tips and variations:
If you’re not madly in love with spices, add only a few and in reduced amounts: they will help give taste and flavor to your canned lentil hummus without bothering those who don’t particularly enjoy them. If you have fresh chives, you can use them instead of parsley. If you like garlic, you can add a clove to the food processor bowl to blend it with the other ingredients.
