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Lentil Hummus


"Great alternative to chickpea hummus. My husband loved it even though he doesn't like lentils as much. He said he couldn't taste the lentils. Boiling lentils with turmeric made a great difference."
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1 h 42 m servings 159 cals
Original recipe yields 8 servings

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  • Prep

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  1. Place lentils in a saucepan and cover with 2 cups hot water; set aside to soak, about 30 minutes.
  2. Bring lentils to a boil and add turmeric. Cook, skimming the surface, until lentils are soft, about 30 minutes. Drain and let cool.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion; cook and stir until golden brown, about 5 minutes. Add garlic, cumin, cardamom, and ginger. Cook until fragrant, 2 to 3 minutes. Remove from heat and let cool, about 10 minutes.
  4. Fold onion mixture into lentils along with remaining 2 tablespoons olive oil, cilantro, and lemon juice. Transfer to a blender and puree until creamy.


  • Cook's Notes:
  • Chop the onion instead of slicing it if desired.
  • If the ginger starts sticking to the skillet in step 3, add a little water and scrape it up.
  • For a thinner consistency add more water or oil as you blend.

Nutrition Facts

Per Serving: 159 calories; 7.5 g fat; 16.7 g carbohydrates; 6.6 g protein; 0 mg cholesterol; 4 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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This is really good. I cut down on the garlic. Boiling lentils with turmeric is pure genius! Thank you for the recipe.

Excellent! I used red lentils just because they are what I had in the cupboard. No cilantro, some buillion. Really yummy healthy dip!