Lentil Hummus

Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By emine

Gallery
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Recipe Summary

prep:
20 mins
cook:
42 mins
additional:
40 mins
total:
1 hr 42 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place lentils in a saucepan and cover with 2 cups hot water; set aside to soak, about 30 minutes.

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  • Bring lentils to a boil and add turmeric. Cook, skimming the surface, until lentils are soft, about 30 minutes. Drain and let cool.

  • 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.

  • 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; protein 6.6g; carbohydrates 16.7g; fat 7.5g; sodium 3.8mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

jeanne
Rating: 4 stars
12/11/2019
I changed a few things. I soaked green lentils and then add turmeric and boiled them. Took only 15 minutes till done and it used all the water. No draining necessary. I caramelized the onions in two tablespoons olive oil this took about 15 minutes. The cardamom I didn’t have so I looked up a replacement and found cardamom is half nutmeg and half cinnamon so I did that. I used jarred garlic and ginger spice (not fresh). I added this to the cooked onions while they were hot and then scraped all into the lentils. I let cool and purée in my food processor. It is good! Next time I’ll add more onion and garlic. Read More
Helpful
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
jeanne
Rating: 4 stars
12/10/2019
I changed a few things. I soaked green lentils and then add turmeric and boiled them. Took only 15 minutes till done and it used all the water. No draining necessary. I caramelized the onions in two tablespoons olive oil this took about 15 minutes. The cardamom I didn’t have so I looked up a replacement and found cardamom is half nutmeg and half cinnamon so I did that. I used jarred garlic and ginger spice (not fresh). I added this to the cooked onions while they were hot and then scraped all into the lentils. I let cool and purée in my food processor. It is good! Next time I’ll add more onion and garlic. Read More
Helpful
(1)
Christine Lê
Rating: 5 stars
10/25/2019
Didn't use cardamon blended it in a blender made a spread turned it into a pizza with leftover veggie burger Read More
Helpful
(1)
Buckwheat Queen
Allstar
Rating: 4 stars
12/29/2016
This is really good. I cut down on the garlic. Boiling lentils with turmeric is pure genius! Thank you for the recipe. Read More
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Jennifer
Rating: 5 stars
10/25/2016
Excellent! I used red lentils just because they are what I had in the cupboard. No cilantro some buillion. Really yummy healthy dip! Read More
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