Description
This creamy lentil hummus is a simple, bean free twist on the classic dip. Made with pantry staples, it’s perfect for spreading, dipping, and entertaining.
Ingredients
Scale
- 400g (14 oz) can brown lentils, drained*
- 2 cloves garlic
- ¼ cup tahini
- Juice of 1 lemon
- 1 teaspoon coriander powder
- 1 teaspoon ground coriander
- ½ teaspoon salt
- 1/4 cup reserved lentil liquid or COLD water
- To garnish: toasted sesame seeds, chilli flakes, olive oil, + herbs
Instructions
- Drain the lentils thoroughly.
- Add the drained lentils, tahini, lemon juice, garlic cloves, turmeric, cumin, and salt to a high-speed blender or processor. Blend on high until smooth and creamy, scraping down the sides as needed to incorporate any unmixed chunks. Taste and adjust the seasoning if necessary.
- If you’d like a thinner consistency, slowly add up to ¼ cup of reserved lentil liquid or cold water until it reaches your desired texture.
Notes
- Store in an airtight container in the fridge for 4–5 days. Drizzle with olive oil before sealing.
- Prep Time: 5 minutes
- Category: Dip, Snack
- Method: Blend
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 147
- Sugar: 0.7g
- Fat: 6.5g
- Saturated Fat: 1g
- Carbohydrates: 7.8g
- Fiber: 4.6g
- Protein: 7.8g