Lentil Humus

Post image for Lentil Humus

by JL Fields on April 7, 2012

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:

And now, lentils!

Lentil Humus

by JL goes Vegan: Food & Fitness with a side of Kale

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?

  • I love making lentil spreads and dips — so delicious and faster (if you’re working from scratch) than regular hummus!
     

    • JL

       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!

    • JL

      Yeah, I figure I could make tahini, by grinding the sesame seeds. Or just process the sesame seeds! It worked!

  • Sprint2theTable

    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!

    • JL

      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.  🙂

    • JL

       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!

    • JL

      Thanks Ashley – day time photos are far superior to evening, after work, photos! LOL

  • Kalli

    gosh this looks fab!  send me some 🙂

    • JL

       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! 

    • JL

       Thanks, Christy!

  • I see that that spelling is the traditional Turkish one, but it’s worth considering what “humus” means in English 🙂

    • JL

       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 🙂

  • Pingback: Cilantro Scallion Black-Eyed Pea Dip()

Previous post:

Next post: