Golden Lentil Hummus

This creamy golden lentil hummus is a simple chickpea-free twist on the classic dip, made with turmeric, cumin and pantry staples. Perfect for spreading, dipping and entertaining.

If you’re craving hummus but don’t have chickpeas on hand, lentils are the perfect swap. This version is just as easy as classic hummus, with a subtle flavour twist from turmeric and brown lentils that makes it extra delicious and warming. You can swap the lentils for chickpeas if you prefer a more traditional version, but don’t knock this until you try it.

This creamy lentil hummus makes a wholesome, healthy snack and is a great option for entertaining. Whether you’re craving a midday nibble, an appetiser, or a way to elevate your sandwich spread, this hummus has you covered. It’s also bean free, making it a great option for those who can’t eat chickpeas.

Ingredients you’ll need

All you need to make this lentil hummus recipe are 6 simple ingredients:

• Lentils: The star ingredient! You’ll need a can of canned brown lentils and make sure to reserve the liquid that comes in the can.
• Lemon juice: Provides a zesty, balancing backdrop.
• Tahini: the key ingredient in hummus for its classic flavour and smooth, creamy texture. Essential for the classic hummus base.
• Garlic: Use fresh for a robust garlic kick, or roasted for a milder flavour.
• Salt: Enhances the taste and texture.
• Spices: Cumin and turmeric adds a warming, smoky dimension to the flavour profile.
• Optional garnishes: I served mine with fresh coriander (cilantro), sesame seeds and extra olive oil.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Lentil Hummus

Combine in the blender: Add the drained lentils, tahini, lemon juice, garlic cloves, turmeric, cumin, and salt to a high-powered blender or food processor.

Blend until creamy: Blend until smooth and creamy, scraping down the sides as needed to incorporate any unmixed chunks. Taste and adjust the seasoning if needed.

Adjust the texture: For a thinner hummus, slowly add up to ¼ cup of reserved lentil liquid or cold water, blending until it reaches your desired consistency.

TIP: A high-speed blender will give you the silkiest, creamiest hummus. A food processor works too, just blend a little longer for a smoother finish.

Variations

• Make it spicy: Add or top with cayenne pepper, chilli powder, red pepper flakes, chilli sauce, or a dash of harissa paste.
• Add roasted vegetables: Blend with cooled roasted vegetables like cauliflower, carrot, red pepper, onion, or eggplant for extra fibre and flavour.
• Fresh herbs: Omit the turmeric and add fresh herbs like parsley, coriander, basil, or chives, or sprinkle them on top before serving.

Serving Suggestions

• As a spread: Perfect for sandwiches, pita bread, toast, and burgers.
• On a platter: Spread onto a serving plate and top with roasted vegetables, grilled meats, fish, or seafood.
• As a dressing: Add a splash of water, a little at a time, until it reaches a thin, vinaigrette-like consistency. Drizzle over salads.
• As a dip: Serve with veggie sticks, crackers, rice cakes, or seed crackers.

How to Store

This lentil hummus is perfect for making ahead, as the flavour improves over time. Transfer to an airtight container and refrigerate for up to 4–5 days. For best freshness, drizzle a thin layer of olive oil over the surface before sealing.

More dip recipes

Butter Bean hummus

Dill Pickle Hummus

High Protein Hummus

Lemon Dill Hummus

If you try this lentil hummus recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print