Best 6 Lentil Hummus Recipes

LENTIL HUMMUS

Steps:

• Place lentils in a saucepan and cover with 2 cups hot water; set aside to soak, about 30 minutes.
• Bring lentils to a boil and add turmeric. Cook, skimming the surface, until lentils are soft, about 30 minutes. Drain and let cool.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion; cook and stir until golden brown, about 5 minutes. Add garlic, cumin, cardamom, and ginger. Cook until fragrant, 2 to 3 minutes. Remove from heat and let cool, about 10 minutes.
• Fold onion mixture into lentils along with remaining 2 tablespoons olive oil, cilantro, and lemon juice. Transfer to a blender and puree until creamy.

LENTIL HUMMUS

Steps:

• In a large saucepan bring 2 quarts water with salt to a boil and simmer lentils about 15 minutes, or until al dente. In a colander drain lentils and rinse under cold water, draining well. Transfer lentils to a bowl and chill 20 minutes.
• In a food processor pureé lentils, tahini, garlic paste, lemon juice, and 1/2 cup water until smooth. With motor running add oil in a stream, adding up to 1/4 cup remaining water if mixture is too thick. Season hummus with salt and pepper.
• Hummus may be made one day ahead and chilled, its surface covered with plastic wrap. Bring hummus to room temperature before serving. Serve with pita toasts.

CURRIED LENTIL HUMMUS

Steps:

• Heat oil in a saucepan over medium heat. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook until onion is translucent, about 5 minutes. Add mushrooms and garlic; cook until mushrooms are soft, about 5 minutes.
• Stir in 2 cups water and lentils; simmer until lentils are very soft and have absorbed the water, about 40 minutes.
• In a food processor, puree lentil mixture with goat cheese, curry powder, chili powder, and 1/4 teaspoon each salt and pepper. Add parsley; pulse to combine. Serve at room temperature with grilled or toasted pita bread.

LENTIL HUMMUS

Steps:

• Bring 8 cups water to a boil in a medium saucepan. Add lentils, and reduce heat. Cover with a round of parchment, and gently simmer until tender, about 30 minutes. Drain lentils, and let cool completely, about 30 minutes. (Lentils can be made 1 day ahead and refrigerated.)
• Place cashew butter, lemon juice, garlic, hot sauce, and 1 teaspoon salt in a food processor, and process until combined. Add lentils, and process until smooth, about 2 minutes. With motor running, add 2 teaspoons oil, and process until incorporated. Transfer to a bowl, and chill if desired. Drizzle with remaining oil, garnish with parsley, and serve with pitas.

RED LENTIL HUMMUS WITH BRUSSELS SPROUT HASH

Steps:

• Place lentils in a small saucepan; add water to cover. Bring to a boil; reduce heat. Simmer, covered, until lentils are tender, 12-15 minutes. Drain; cool 10 minutes. Transfer to a food processor. Add tahini, lemon juice, oil, garlic and seasonings. Process until smooth., For hash, in a large skillet, heat oil over medium heat. Add shallot; cook and stir until tender, 3-4 minutes. Add Brussels sprouts and tomatoes; cook until sprouts are crisp-tender, 12-15 minutes longer. Remove from heat; stir in salt and pepper flakes. Spread hummus on a serving plate; top with hash. Serve with vegetables.

MASALA-SPICED LENTIL HUMMUS RECIPE - (4.4/5)

Steps:

• LENTILS: Rinse lentils well before cooking. I find it easiest to add the lentils to the cooking pot, cover with water, swirl, drain, and repeat until water is no longer cloudy. Cover lentils with 3 or so cups of water, and bring to a boil. Reduce heat and simmer for 15 minutes, until lentils are cooked through. Drain and cool. HUMMUS: Combine cooled lentils with all other ingredients in a food processor fitted with a steel blade. Blend on high for 30 seconds, scrape down sides of processor and blend for an additional 30 seconds. Serve with naan bread