Lentil Hummus
If you love classic hummus but want a fresh, nourishing twist, you gotta try this lentil hummus. It’s ultra-smooth, rich, and just as scoopable as traditional chickpea hummus—made with simple pantry staples and bringing plant-based protein and fiber to your plate. Bonus: It’s also a budget-friendly option!
If you’re building out your hummus lineup, there are so many fun variations to explore! Try my Edamame Hummus, Mango Hummus, Green Pea & Avocado Hummus, or Beet Hummus—each one offers a unique spin while keeping that creamy, nutrient-rich base.
What I especially love about this lentil hummus recipe is how versatile it is. You can use this anywhere you’d use a classic version—swirl it into my Penne alla Hummus (or Baked Penne alla Vodka), shake it into a creamy Hummus Dressing, or whip up my Spaghetti Squash with Creamy Hummus. Once you have a batch on hand, the possibilities are endless!
For more delicious dips, try my Roasted Red Pepper Walnut Dip and Tuscan Bean Dip!
Lentil Hummus
Ingredients
- 2 cups brown or red lentils, cooked and cooled
- 2 garlic cloves, roughly chopped (or ½ tsp garlic powder)
- 3 tablespoons tahini, sesame seed paste
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil, plus more for garnish
- ½ teaspoon ground cumin
- ½ teaspoon thyme
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Sweet or smokey paprika for garnish, optional
- Celery sticks for dipping
Instructions
- 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.
What colour lentils are used in this recipe?
Orange? Brown?
Please let me know as I would like to make it. Thanks
Hi Silvana, you can use brown or red lentils for this recipe because they blend up nicely and create a smooth texture. Please let us know what you think—we’d love to hear your thoughts!
—Donna
What is the serving size for this recipe?
Hi Mandy! Thank you so much for letting us know it was missing—it’s added now!
The listed serving size is 2 Tbsp, which is what we typically use across the site for classic hummus and guacamole recipes to keep things consistent. Of course, you can absolutely enjoy more
— Team Joy (Olivia)
Delicious!! The neighbors all agreed! (And simple to make)
Hi Sheri! Thank you for trying out this recipe, and sharing it with your neighbors. Enjoy!! — Eliza (Team Joy)