Green Lentil Hummus

This green lentil hummus is a creamy, savory dip made with simmered green lentils instead of chickpeas, blended with tahini, lemon juice, garlic and a little cumin. It's a unique hummus that's vegan, gluten-free and perfect for anyone who wants hummus without chickpeas (or who just ran out of them).

There are a handful of staple foods that I absolutely cannot be without at any time. Hummus is number one on that list. It's delicious, healthy, and works for just about any meal, or as a snack. I've made entire meals out of hummus plenty of times. And yes, a few of those meals include breakfast.

When I first discovered hummus it wasn't that easy to find, so I'd stockpile it in my fridge whenever I stumbled upon a store that carried it. Eventually it became more readily available, and then I started making my own hummus. One fateful day, I went to whip up a batch of hummus and was out of chickpeas. This was a game changer. As it turns out, chickpeas are totally not essential to creating a delicious hummus-esque dip. ("Hummus-esque" because I know plenty of people who'd argue with me that anything made of any legume other than chickpeas is technically not hummus. Point taken. It's delicious, whatever you call it.)

This is the first time I went with lentils as a hummus base, probably because I usually have cans of black beans, kidney beans or the like hanging around, but not lentils. I tend to buy lentils in dried form. Apparently I've been missing out all these years, because (1) lentil hummus is delicious, and (2) lentils cook up relatively quickly and don't require soaking, so lentil hummus is almost as easy to throw together as all those other hummuses (hummi?) I've been making for years.

Using green lentils gives this spread a savory, earthy flavor. I always find I have a hard time describing the taste of legumes, but trust me, make this and you'll pick up on the lentily flavor in there. I also added a bit of cumin to my batch, as it really brings out this flavor. If you don't have any cumin on hand, just skip it, or better yet, experiment with your favorite hummus add-ins. Hot peppers, Kalamata olives and scallions would all be delicious choices for this blend.

Key Ingredients & Substitutions

• Dried green lentils. Green (or brown) lentils hold their shape as they simmer and blend into a thick, spreadable dip with an earthy flavor. Rinse them first and pick out any little stones. Red lentils cook down to mush, so they make a softer, milder hummus. You can also use about 2 cups of canned lentils, drained and rinsed, and skip the simmering.
• Vegetable broth. Cooking the lentils in broth instead of water builds a lot more flavor. Water works in a pinch, and if you have kitchen scraps on hand you can make your own vegetable broth.
• Tahini. This sesame paste is what makes hummus taste like hummus. Look for a smooth, runny tahini. Stir the jar well before measuring. If you need a substitute, sunflower seed butter is the closest swap.
• Olive oil. Use a good-tasting one, since you'll drizzle some on top too (this extra virgin olive oil is one good option).
• Lemon juice and garlic. Fresh lemon juice gives the best brightness. Two garlic cloves make a mellow dip, so use three if you love garlic.
• Ground cumin. Cumin brings out the earthy flavor of the lentils. It's optional, but it's worth including (this ground cumin is a good pantry staple).

Helpful Tips

Simmer until tender, not mushy. The lentils should be soft enough to smash easily between your fingers but still hold their shape in the pot. Undercooked lentils leave the hummus grainy, while overcooked ones can turn watery. Start checking at 25 minutes.

Let the lentils cool first. Blending piping-hot lentils gives you a looser, runnier dip. Cooling them for about 20 minutes results in a thicker, creamier texture, and it means you can serve the hummus right away.

Save some cooking liquid. Before draining the lentils, scoop out about ¼ cup of the broth. If the hummus is too thick once it's blended, add the liquid a tablespoon at a time until it's as smooth as you like. Plain water works too.

Give the food processor time. Lentils are less creamy than chickpeas, so let the machine run for a couple of minutes, stopping to scrape down the sides. For the smoothest texture, blend the tahini, lemon juice and oil first, then add the lentils.

Taste and adjust at the end. Lentils soak up seasoning, so the hummus will probably need more salt or lemon juice than you expect. Add a little at a time and taste between additions.

Variations

• Roasted garlic. Swap the raw garlic for a head of roasted garlic for a sweeter, mellower flavor.
• Olive and scallion. Stir in chopped Kalamata olives and thinly sliced scallions after blending.
• Spicy. Add a chopped jalapeño, a spoonful of harissa or a pinch of cayenne or red pepper flakes.
• Herby. Blend in a handful of fresh parsley, cilantro or mint for a bright, green hummus.
• Sun-dried tomato. Add a few oil-packed sun-dried tomatoes and a pinch of smoked paprika.

Serving Ideas

Spoon the hummus into a shallow bowl, swirl the top with the back of a spoon, and finish with a generous drizzle of olive oil and a little chopped parsley. Serve it with warm pita wedges, crackers, or a big plate of raw veggies like cucumber, carrots, bell peppers and radishes. For something a little different, dip into homemade vegan naan.

It's also great as a spread. Use it in place of mayo in sandwiches and wraps, dollop it on grain bowls, or serve it alongside vegan falafel and a Greek fattoush salad for a full Mediterranean-style meal.

Hosting? Put a big bowl of this in the middle of a veggie platter and watch it disappear. Since it can be made ahead, it's a great party appetizer.

Storing & Freezing

Store the hummus in an airtight container in the refrigerator for up to 5 days. It thickens as it chills, so stir in a splash of water or olive oil and drizzle on fresh oil before serving. You can make it a day or two ahead, and the flavors get even better overnight.

Green lentil hummus freezes well. Freeze it in an airtight container (leave a little room at the top) for up to 3 months. Thaw it overnight in the refrigerator, then stir well and add a splash of water, lemon juice or olive oil to bring back the creamy texture.

Green Lentil Hummus FAQs

Is lentil hummus really hummus? Traditionally, hummus means chickpeas (that's literally what the word means in Arabic), so purists might call this a lentil dip. But it uses the same tahini, lemon and garlic formula and it's just as tasty, so I'm calling it hummus.

Do I need to soak the lentils? No. Green lentils cook in about 30 minutes without any soaking, which makes this hummus quicker to start than the chickpea version.

Can I use canned lentils? Yes. Drain and rinse about 2 cups of canned lentils and skip straight to blending. Add a splash of water as needed since canned lentils are already soft.

Is this hummus vegan and gluten-free? Yes, as long as you use vegetable broth (or water) and serve it with gluten-free dippers, like veggies or gluten-free crackers.

More Hummus, Dips & Lentil Recipes

If you loved this recipe, here are a few more you might enjoy:

• 23+ BEST Hummus Recipes
• Dark Chocolate Hummus
• Creamy Eggplant Dip
• Greek Lentil Soup

📖 Recipe

Green Lentil Hummus

from Oh My Veggies

This creamy green lentil hummus is made with simmered green lentils instead of chickpeas, blended with tahini, lemon, garlic and cumin. It’s a savory, earthy, vegan dip that makes about 2 cups.

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 8 servings

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Ingredients 

US Customary - Metric

• 1 cup dried green lentils, rinsed and picked over
• 3 cups vegetable broth, or water
• 2 garlic cloves, peeled
• ¼ cup olive oil, plus extra for drizzling
• ¼ cup tahini, well stirred
• 2 tablespoons lemon juice, fresh
• 1 teaspoon ground cumin, optional
• salt, to taste
• fresh parsley, chopped, for garnish (optional)

Instructions

• Rinse the lentils in a fine-mesh sieve and pick out any debris. Place the lentils and broth (or water) in a medium saucepan over high heat and bring to a boil.
• Reduce the heat to medium-low and simmer, uncovered and stirring occasionally, until the lentils are tender but not mushy, about 30 minutes. Add a splash of water if the pan starts to look dry.
• Set a colander over a bowl and drain the lentils, saving about ¼ cup of the cooking liquid. Return the lentils to the saucepan or spread them on a plate and let them cool completely, about 20 minutes.
• Place the cooled lentils, garlic, olive oil, tahini, lemon juice, cumin (if using) and a pinch of salt in the bowl of a food processor fitted with the S-blade. Process for 2 to 3 minutes until smooth, stopping to scrape down the sides of the bowl as needed.
• Taste and add more salt or lemon juice if needed. If the hummus is too thick, add the reserved cooking liquid (or water) 1 tablespoon at a time and process again.
• Transfer the hummus to a serving bowl and swirl the top with the back of a spoon. Drizzle with olive oil, sprinkle with parsley, and serve with pita wedges, crackers or raw veggies for dipping.

Notes

Feel free to include your favorite hummus stir-in in place of, or along with the cumin. Hot peppers, Kalamata olives and scallions are all delicious.

If the hummus is too thick, blend in a little of the reserved cooking liquid or water, a tablespoon at a time. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition (estimated per serving)

Serving: 0.25cupCalories: 192kcalCarbohydrates: 16gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 90mgPotassium: 190mgFiber: 3gSugar: 1gVitamin C: 3mgCalcium: 24mgIron: 2mg

Course: Appetizer, Side Dish, Snack

Cuisine: Mediterranean, Middle Eastern

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Green Lentil Hummus, hummus recipe, hummus without chickpeas, lentil hummus

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