Author: This Easy Lentil Hummus recipe uses all the same seasonings as traditional hummus but instead of using chickpeas, it's made with red lentils! "Hummus" is Arabic for "chickpea" so this is not truly a hummus recipe, but just a hummus-inspired lentil dip. This dip is extra-creamy and smooth, easy to make, and packed with protein!
Inspired by the current Tiktok trend for lentil hummus, I had to rush to the kitchen to try making it! I'm so glad I did. Not only is lentil hummus SO easy to make, but it is absolutely DELICIOUS! I think I might even like it more than traditional hummus!
For the ingredients in this recipe, I use red lentils which are quick to cook and easily get mushy. For this recipe, mushy is a good thing as it makes it easy to blend the dip to a super creamy silky texture. Season the dip with tahini, lemon juice, garlic, salt, and cumin. Just like my classic hummus recipe, I do add oil to the dip mixture, which helps the dip stay fluffy and creamy. I do sometimes like to drizzle some high-quality olive oil on top just before serving, but this is totally optional.
Not only is this red lentil hummus recipe variation delicious, but it also has some health benefits. Compared to my classic hummus recipe, per serving this lentil hummus has fewer calories, more protein, and more fiber making it a very healthy snack option!
How to Make Easy Lentil Hummus:
Add the lentils and water to a medium pot. Bring to a boil and reduce to a simmer. Continue to cook without a lid for about 15 minutes until the lentils have a mushy consistency and the water has been absorbed. If there is any water left, continue to simmer, stirring often, until all the water has been absorbed. Remove from heat and then let cool for at least 10 minutes.
Add the cooled lentils to a blender with the tahini, lemon juice, garlic, salt, and cumin. Blend, stopping to scrape down the sides as needed, until completely smooth and creamy.
Tip: I prefer using a standing blender for the creamiest hummus but a food processor or immersion blender will also work.
Pour the lentil dip into a bowl or serving dish and enjoy plain or garnish with any optional toppings and serve with your favorite dipper such as pita triangles, baby carrots, snap peas, or bread. The dip will be a bit thinner than regular hummus but will get thicker as it cools in the fridge. Store in an air-tight container in the fridge for up to 7 days.
This lentil hummus recipe is...
- inspired by the flavors of traditional hummus
- extra creamy and silky
- easy to make
- packed with protein
More vegan dip recipes you might like:
The Best Easy Hummus Recipe
Easy Creamy Edamame Dip
Chocolate Hummus
Vegan Baked Brie Dip
Easy Vegan Whipped Feta Dip
Vegan Ranch Veggie Dip
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Lentil Hummus
Servings: (makes about 3 cups of dip)
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Ingredients
For the hummus:
- 1 cup red lentils
- 3 cups water
- ¼ cup tahini
- 3 tablespoons lemon juice
- 2 cloves garlic
- ¾ teaspoon salt, or to taste
- ¼ teaspoon cumin
Toppings and sides:
- Optional garnishes: a drizzle of olive oil, chopped parsley, smoked paprika, everything bagel seasoning, freshly ground black pepper, or chopped chives.
- To serve with: pita triangles, veggie sticks, crackers, or bread.
Instructions
- Add the lentils and water to a medium pot. Bring to a boil and reduce to a simmer. Continue to cook for about 15 minutes until the lentils are mushy and the water has been absorbed. If there is any water left, continue to simmer, stirring often, until all the water has been absorbed. Remove from heat and then let cool for at least 10 minutes.
- Add the cooled lentils to a blender with the tahini, lemon juice, garlic, salt, and cumin. Blend, stopping to scrape down the sides as needed, until completely smooth and creamy. The hummus will be a bit thinner than regular hummus but will get thicker as it cools in the fridge.Tip: I prefer using a standing blender for the creamiest hummus but a food processor or immersion blender will also work.
- Pour the lentil dip into a bowl or serving dish and enjoy right away or cover and chill in the fridge to thicken. Garnish with any toppings you like and serve with your favorite dippers such as veggie sticks, pita triangles, or chips. Store in an air-tight container in the fridge for up to 7 days.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More vegan lentil recipes to try:
KAY says
Very smooth with just the right amount of garlic. Used green lentils as that's all I had did take much longer to absorb the water. Definitely at thinner hope it thickens up in the fridge
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing, Kay! 😊 Green lentils do take longer and the hummus should thicken up more once chilled. Enjoy!!
Paul H Rybarczyk says
This is very good and I'll make it again. The tahini was a more forward flavor than when made with garbanzo beans and I liked that. Three cups of water was too much to use for the lentils. I had to cook mine for 45 minutes before I got rid of most of the water. It made a big mess on my stove top, bubling away and splashing like a lava pit. Also, in my case, the food processor would have been a better choice than the blender. I suppose it depends on your equipment. I get perfectly smooth hummus in the food processor. The blender took more time and was messy. I added my ususal spicing...garlic, turmeric, oregano, ancho chili powder, some oil and lemon juice, with some tobasco and jalepeno seasonings.
Jess @ It Doesn't Taste Like Chicken says
We're glad you enjoyed it! And yes, the food processor does often work better than a blender.
Joc says
loved this, used chicken broth instead of water and it was so flavorful.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Joc!
Serena says
Made this yesterday for a potluck with friends and they all loved it. It has a milder flavour compared to standard hummus in my opinion but still, very good!
Jess @ It Doesn't Taste Like Chicken says
Thanks for your review!
Courtney Moses says
I love hummus and I love lentils, so I was super excited to try this recipe. It is perfect! I like it even better than chickpea hummus. Perfect appetizer to wow guests with!
Susan Renee Hennings says
I like a smoother product. I find the ration of 1 cup cooked lentils to 1/2 cup tahini yields an excellent hummus.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing 🙂
Suzanne S Bousquet says
Smooth and delicious!
Sam Turnbull says
So happy you enjoyed!!
Eleanor says
Fabulous and easy hummus. Mine turned out extremely thick, more a spread than a dip. Would you recommend thinning with just water?
Sam Turnbull says
Yes! Just add more water to thin 🙂