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 on the world’s most famous legume spread!
I swear, I made it again! In fact, this is the first time I made the lentil cream, but now I’m really into hummus and its variations! I’ve collected my recipes for you in a special: homemade hummus! You’ll find the classic recipe for chickpea hummus prepared with the Middle Eastern recipe, or the roasted carrot variation with crostini. But could I not try beans? So here are two recipes: borlotti bean hummus and cannellini bean hummus without tahini!
Anyway, there’s a whole world inside and we hadn’t noticed it yet—or rather, I hadn’t noticed it because I didn’t eat beans and lentils, and I was missing out on so many recipes! If you’ve been reading my blog for years, you know that at the start of each new year I add a new ingredient to my diet. This 2026 the stars are beans, but I couldn’t wait a year to try hummus with canned lentils. Don’t you agree?
Before we get lost in 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 1: 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 aperitivo to appetizer or as a side dish for a meat or fish main course! Imagine how nice it is to share it with family or guests. And if you’re wondering what to serve with hummus? the answer is simple: choose some croûtons, Arabic flatbread or unleavened bread, tortillas, pita bread, chapati, a toasted piadina in a pan or some toasted stale bread cubes.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
- Energy 154.40 (Kcal)
- Carbohydrates 13.11 (g) of which sugars 1.25 (g)
- Proteins 6.10 (g)
- Fat 9.39 (g) of which saturated 1.31 (g)of which unsaturated 5.76 (g)
- Fibers 5.21 (g)
- Sodium 328.47 (mg)
Indicative values for a portion of 75 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 to prepare lentil hummus
- 8.5 oz (about 1 cup) canned lentils
- 2 2/3 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
- to taste paprika
If one or more spices on the list are not to your liking, you can swap them with those you prefer, so you’ll be sure the hummus will suit your taste. We cannot afford to waste food, so if you’re not sure you’ll like an 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 the lentil hummus: it will work perfectly. If necessary, add a little water to thin the mixture and make a thick cream, making sure to blend all the lentils well.
Recipe steps for lentil hummus
I start 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 just spices to add to the canned lentils, the vegetable broth and the tahini.
I take the food processor bowl and pour in the lentils after draining them from the canning liquid and quickly rinsing them under the tap. 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 from the list.
Now for the spices. As mentioned, I chose: curry, sweet paprika, coriander and cumin. Then I added some dried chopped parsley and a few sesame seeds. I run the food processor until I obtain a thick cream with no lentil bits.
I pour the cream into a serving bowl perfect for the table for the lentil hummus, sprinkle the surface with some paprika, 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 crispy snack to accompany this creamy, fragrant side dish.
Then prepare a meat grill, a meatloaf in a crust baked in the oven or some legume meatballs to keep the dinner on a vegetarian menu. I recommend the pea patties without potatoes and ricotta, super easy to prepare. A crispy main perfect to enjoy with today’s hummus.
Nothing remains but to wish you a good meal 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 fridge? You can store homemade lentil hummus in the refrigerator for 3-4 days, covering the surface with some extra virgin olive oil to keep it moist and creamy as if freshly made!
Tips and variations:
If you’re not madly in love with spices, add only a few and reduce the quantities: they will help give flavor to your canned lentil hummus without disturbing those who are not particularly fond of 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.
