Lentil Humus

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?

17 thoughts on “Lentil Humus”

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

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

  2. 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!

  3. 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.  🙂

  4. 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!

  5. 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! 

    1.  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 🙂

Comments are closed.