Joy Bauer Weight Loss

RecipeLentil Hummus

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Nutrition Facts
Amount per Serving
  • Calories: 70
  • Protein: 3 g
  • Total Fat: 4 g
    • Unsaturated Fat: 3. 5 g
    • Saturated Fat: 0.5 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 5 g
  • Dietary Fiber: 1 g
  • Total Sugar: 0 g
    • Natural Sugar: 0 g
    • Added Sugar: 0 g
  • Sodium: 125 mg

I’m a huge fan of hummus and have found a variety of ways to make it, beyond the traditional chickpea version. For instance, I’ve used edamame to whip up my Edamame Hummus. And in this version, I’ve used lentils.

Hummus is incredibly versatile—you can use it as a spread on sandwiches or toast, or serve as a dip for fresh veggies. To give it a colorful spin, you can try adding roasted red peppers or sautéed spinach. Either way, it’s delish.

  • Prep time
  • Total Time
This recipe makes about 3 cups
  • 2 cups plus 1 tablespoon water
  • 1 cup dried red or green lentils
  • 2 garlic cloves, finely chopped and sautéed
  • 3 tablespoons + 2 teaspoons tahini
  • 5 tablespoons olive oil
  • ¼ cup fresh lemon juice
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon cumin
  • 1½ teaspoons kosher salt
  • ¼ teaspoon black pepper

In a small pot, bring water to a boil and add lentils. Cook until water is absorbed, about 15 minutes. Drain water and let cool.

Put lentils, garlic, and tahini in a food processor and process for about 10 pulses. Add oil, lemon juice, thyme, cumin, salt and pepper and continue mixing until all ingredients are thoroughly combined, about 30 seconds.

Scrape down the sides of the bowl and process again until smooth.

Sprinkle extra cumin and thyme on the top of hummus just before serving for extra flavor.

Makes 24 servings; 2 tablespoons per serving


Nutrition analysis courtesy of Genesis® R&D