Lentil Hummus

Name: Lentil Hummus
Prep time: 20 min
Cook time: 42 min
Total time: 1 h 42 min
Yield: 8 servings
Ingredients: 1 cup green lentils; 1 teaspoon ground turmeric; ¼ cup extra-virgin olive oil, divided; 1 small yellow onion, thinly sliced; 4 cloves garlic; 1 tablespoon ground cumin; 1 ½ teaspoons ground cardamom; 1 teaspoon grated fresh ginger; 2 tablespoons chopped cilantro, or to taste; 1 ½ teaspoons lemon juice

Rating: 4.5 stars

4 Ratings
4 Reviews
5 Photos

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

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Recipe Summary test

prep:

20 mins

cook:

42 mins

additional:

40 mins

total:

1 hr 42 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1
Place lentils in a saucepan and cover with 2 cups hot water; set aside to soak, about 30 minutes.

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Step 2
Bring lentils to a boil and add turmeric. Cook, skimming the surface, until lentils are soft, about 30 minutes. Drain and let cool.
Step 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.
Step 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; protein 6.6g; carbohydrates 16.7g; fat 7.5g; sodium 3.8mg. Full Nutrition

Reviews (4)

Most helpful positive review

jeanne

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