RecipeLentil Hummus

Nutrition Facts
Amount per Serving
  • Calories: 60
  • Protein: 3 g
  • Total Fat: 2.5 g
    • Unsaturated Fat: 2. 5 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 6 g
  • Dietary Fiber: 2 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 90 mg
Good For

This recipe is a nice spin on the classic dip, incorporating lentils instead of chickpeas. Lentils are a brain-boosting ingredient, which has been shown to help clear brain fog and improve cognition. Celery, rich in a nutrient called luteolin that acts as an antioxidant and anti-inflammatory, is the perfect dipper for this spread. But feel free to serve with a variety of vegetables and whole-grain crackers and dig in!

  • Prep time
  • Total Time
This recipe makes 2 cups
  • 2 cups lentils, cooked and cooled
  • 2 garlic cloves, peeled and roughly chopped
  • 3 tablespoons tahini (sesame seed paste)
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil, plus more for garnish
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Sweet paprika or crushed red pepper flakes for garnish (optional)
  • Celery sticks for dipping

Add lentils, garlic, tahini, lemon juice, oil, cumin, thyme, salt, and pepper to a blender or food processor. Blend until smooth, scraping down the sides as necessary.

For a thinner consistency, add a small bit of water, 1 tablespoon at a time, into the food processor and pulse until the hummus has reached your desired consistency. Do not add more than 3 to 4 tablespoons of water or it will become too thin.

Season with salt and pepper to taste and garnish with an optional drizzle of extra-virgin olive oil and a sprinkle of paprika or crushed red pepper flakes.

Serve with celery dippers. Keep in an airtight container in the fridge for up to 5 days.

Nutrition information provided for 2 tablespoons.

For more delicious dips, try my Edamame Hummus and Bleu Cheese Dip!