Lentil Hummus with Roasted Garlic

Lentil HummusThis lentil hummus has a milder taste than our classic Vegan Hummus so it goes better with pita chips or pretzel thins than carrots or peppers. Veggies with stronger flavors may overpower this delicate hummus recipe, but it’s still delicious and a great use for your extra lentils.

Lentils are very nutritious. They’re loaded with potassium, calcium, zinc, niacin and vitamin K, dietary fiber, lean protein, folate and iron.

We made this recipe with the most common of the lentils, brown lentils, but you can use any color you have on hand. Each type of lentil has a slightly different taste, bringing more variety to your lentil hummus experiences.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Lentil Hummus with Roasted Garlic
Votes: 1
Rating: 5
You:
Rate this recipe!
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Lentil hummus is a delicious addition to your hummus playbook. It has a milder taste than regular hummus and each type of lentil tastes a little different.
Servings Prep Time
10 servings 5 minutes
Cook Time Passive Time
30 minutes 20 minutes
Servings Prep Time
10 servings 5 minutes
Cook Time Passive Time
30 minutes 20 minutes
Lentil Hummus with Roasted Garlic
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Lentil hummus is a delicious addition to your hummus playbook. It has a milder taste than regular hummus and each type of lentil tastes a little different.
Servings Prep Time
10 servings 5 minutes
Cook Time Passive Time
30 minutes 20 minutes
Servings Prep Time
10 servings 5 minutes
Cook Time Passive Time
30 minutes 20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cook the lentils according to the package instructions. You want them to be very tender. Plan about 30 minutes.
  3. Peel the garlic and place in a small baking dish. Drizzle with 1 tbsp olive oil and cover the dish with a lid or foil.
  4. Bake the garlic for 20 minutes. Give the baking dish a shake to mix up the garlic and cook for another 10 minutes or until the garlic is buttery soft. Remove from the oven and let cool.
  5. Drain the lentils, reserving the liquid. Don't rinse the lentils. Toss them to shake out the water and let cool.
  6. Add the lentils and garlic to a food processor. Pour the oil from the baking dish into the food processor.
  7. Puree thoroughly, scraping down the sides to blend evenly. Repeat until smooth and creamy.
  8. Add the remaining 2 tbsp of olive oil, lemon juice, tahini, salt, and cayenne. Process until smooth and blended.
  9. To thin the hummus if needed or desired, pour 1/4 cup of the reserved liquid from the lentils into the feeder tube of the food processor while it's running. Blend until mixed well.
  10. Pour the hummus into a serving dish and serve or store in an airtight container for up to a week.
    Lentil Hummus
Recipe Notes

Inspired by Robin Asbell, author of Big Vegan.

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