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Introduction
Hummus, the beloved Middle Eastern dip, has been a staple in the region for centuries, with its origins tracing back to ancient Egypt and the Levant. While traditionally made with chickpeas, this lentil-based variation offers a unique twist on the classic recipe. Lentils have been a dietary staple in many cultures throughout history, valued for their nutritional density and versatility. In this recipe, they lend a delightful creaminess and nutty flavor that complements the familiar hummus flavors. Whether served as a dip with fresh vegetables or as a spread in sandwiches, this lentil hummus is a delightful way to incorporate more plant-based protein into your diet.
Ingredients
• 1 cup (195g) dry brown lentils, rinsed and picked over
• 1/2 cup (120ml) tahini (sesame seed paste), preferably high-quality and well-stirred
• 1/4 cup (60ml) freshly squeezed lemon juice
• 2 cloves garlic, minced or grated
• 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for a kick of heat)
• 1 teaspoon kosher salt, plus more to taste
• 2-4 tablespoons cold water, as needed for desired consistency
Step 1:
Rinse the lentils under cold water and remove any debris or shriveled lentils. Add the rinsed lentils to a saucepan and cover with 2-3 inches of water.
Step 2:
Bring the lentils to a boil over high heat, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and set aside to cool slightly.
Step 3:
In a food processor or high-speed blender, combine the cooked lentils, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, cayenne pepper (if using), and salt. Pulse to roughly combine the ingredients.
Step 4:
With the motor running, slowly add the cold water, one tablespoon at a time, until the desired creamy consistency is achieved. You may need to stop and scrape down the sides of the bowl occasionally.
Step 5:
Taste and adjust seasoning with more salt, lemon juice, or spices as desired. Pulse again to ensure everything is well combined and smooth.
Step 6:
Transfer the lentil hummus to a serving bowl and drizzle with a little extra olive oil and a sprinkle of smoked paprika or paprika (optional). Serve with fresh vegetables, pita bread, or crackers for dipping.
Q: Can I use canned lentils instead of dry lentils?
A: Yes, you can use canned lentils instead of dry lentils. Drain and rinse the canned lentils before adding them to the food processor. You may need to adjust the amount of liquid added to achieve the desired consistency.
Q: How long does the lentil hummus last in the fridge?
A: The lentil hummus can be stored in an airtight container in the refrigerator for up to 5 days.
Q: Can I substitute the tahini with something else?
A: If you have a nut allergy or preference, you can substitute the tahini with an equal amount of almond or cashew butter. This will change the flavor profile slightly, but it will still result in a creamy and delicious hummus.
• For a creamier texture, you can remove the lentil skins by rubbing them between your hands after cooking and rinsing.
• Tahini brands vary in consistency and flavor. Adjust the amount according to your preference and desired thickness.
• For a vegan version, substitute tahini with almond or cashew butter.
• Check for nut allergies before using tahini or nut butters.
• Omit cayenne pepper for a milder dip.
• Fresh lemon juice is preferred over bottled for optimal flavor.
• Serve with fresh vegetables, pita bread, or crackers for dipping.
Serve the lentil hummus chilled or at room temperature, garnished with a drizzle of olive oil and a sprinkle of smoked paprika or paprika (optional). Provide fresh vegetables, pita bread, or crackers for dipping.
Store any leftover lentil hummus in an airtight container in the refrigerator for up to 5 days.
Cook the lentils while preparing the other ingredients to save time. The lentils can also be cooked ahead of time and refrigerated until ready to use.
- Use high-quality tahini for the best flavor and texture. Stir the tahini well before measuring to ensure it's fully combined.
- Adjust the amount of water to achieve your desired consistency, keeping in mind that the hummus will thicken slightly as it cools.
- For a creamier texture, remove the lentil skins by rubbing the cooked lentils between your hands or using a fine mesh strainer.
For a nuttier flavor, you can substitute half of the tahini with almond or cashew butter. For a spicier kick, increase the amount of cayenne pepper or add a pinch of crushed red pepper flakes.
This lentil hummus pairs well with fresh vegetables like carrots, cucumber, and bell peppers for dipping. It also makes a great spread for sandwiches or wraps. Serve it alongside pita bread or crackers, and consider pairing it with a crisp white wine or a refreshing lemonade.
This recipe can be made year-round, but it's especially delicious in the spring and summer when fresh vegetables are in abundance for dipping.
This recipe contains sesame seeds (tahini) and may contain tree nuts if almond or cashew butter is used as a substitute for tahini.
