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Lentil Hummus

Rated as 4.5 out of 5 Stars
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."
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Ingredients

1 h 42 m servings 159
Original recipe yields 8 servings

Directions

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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.

Footnotes

  • 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 16.7 6.6 0 4 Full nutrition

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Reviews

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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!