I’ve been on a bit of a humus and raw veggie kick over the last few days. Really, is there anything better? I’ve been eating store-bought humus and thought, wait, I can do better than that! I began soaking a bowl of dry chickpeas (only for an hour, and with a tablespoon of baking soda – a trick I learned from Christina Pirello) but recalled that I had cooked lentils in the refrigerator. My immediate gratification gene kicked in and I decided to grab what I had on hand for a different type of humus.
Traditional humus is made with chickpeas and tahini (and apparently spelled with two “m”s but I’m a one “m” humus gal). I went with what I had today: lentils and sesame seeds. It’s not the first time I made humus with a twist:
- Black and green humus with black chickpeas and avocado
- Sprouted humus with raw, sprouted chickpeas
- “Asian” humus, also raw, with sprouted azuki beans
- Spicy red humus with kidney beans and jalapeno peppers
And now, lentils!
Lentil Humus
While this could serve two people I will confess that I ate it all. So, serves 1 -2!
Ingredients
- 1 cup cooked lentils (I made mine in a homemade vegetable stock)
- 1 clove garlic, minced
- Juice of half a lime
- 1 teaspoon sesame seeds
- 1/2 teaspoon avocado oil
Instructions
Place all ingredients in the food processor and pulse, scraping humus from the side of the bowl as needed, to desired consistency.
I simply loved it! Avocado oil is so light and fresh tasting.
Speaking of avocado oil. I brushed just a bit on a small, white corn tortilla, lightly salted it, and baked for seven minutes on 400F. Perfect chips for this delightful humus!
What twisted humus have you been making lately?
17 thoughts on “Lentil Humus”
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I love making lentil spreads and dips — so delicious and faster (if you’re working from scratch) than regular hummus!
Indeed! And I made my lentils in the rice cooker this week so fast all around!
I never thought to add sesame seeds…duh, makes perfect sense! Thanks!
Yeah, I figure I could make tahini, by grinding the sesame seeds. Or just process the sesame seeds! It worked!
What a cool idea! I love lentils.
This weekend I made a double batch of my chipotle corn hummus for a party I’m catering in a few hours. I love the heat!
Whoa. That sounds delicious!
Yummy! I’ll probably be able to add lentils back to my diet before beans, since they’re easier to digest…and when it happens, I’ll be keeping this in mind! I miss hummus. 🙂
Oh my, I’m sure you do, Amber! Here’s to lentils very soon!
I’m always looking for new ways to use lentils; I’ll have to give this a try! Hummus is one of my favorite foods because it is so versatile. P.S. Your photography is looking awesome these days!
Thanks Ashley – day time photos are far superior to evening, after work, photos! LOL
gosh this looks fab! send me some 🙂
I wish I could.. I ate it all! 🙂
Love this in all it’s simplicity. Chickpea hummus rarely makes an appearance at my house. I’m all for dips using all different kinds of legumes!
Thanks, Christy!
I see that that spelling is the traditional Turkish one, but it’s worth considering what “humus” means in English 🙂
Well, that explains it! One of my dear friends is Turkish and I eat hummus at his restaurant all the time! I’ll stick to two “m” s 🙂