LENTIL HUMMUS RECIPE (CHICKPEA-FREE, EASY AND CREAMY)
A light, affordable lentil hummus recipe using red lentils, tahini and warm spices. Chickpea-free and perfect for snacks or buffets..
Cooking Tools
- Blender
Ingredients
- 1 cup Dried red lentils - works with Brown lentils too
- 2 tbsp Tahini paste
- 2-3 tbsp Fresh lemon juice
- 2 tbsp Extra virgin olive oil - or coconut oil
- 2 cloves Garlic - add less or more to your taste
- 1/2 tsp Fresh ginger - grated
- 2 pieces Cardamon pods
- 1-2 tbsp Water - optional, see note
Spices
- 1/2 tsp Turmeric
- 1/4 tsp Ground coriander
- 1/2 tsp Ground cumin
- 1/4 tsp Cayenne powder - add more or less to your taste
- 1/2 tsp Himalaya salt - or good quality sea salt
- 1/2 tsp Ground black pepper
- Garlic powder - optional
Instructions
- Rinse the lentils until the water runs clear.1 cup Dried red lentils
- Simmer them in water with cardamon until soft (about 20 min), then drain.2 pieces Cardamon pods
- Let them cool slightly - warm lentils blend best, but not steaming hot.
- In a blender or food processor, add the cooked lentils, tahini, lemon juice, melted coconut oil, garlic, ginger, and all the spices.2 tbsp Tahini paste, 2-3 tbsp Fresh lemon juice, 2 tbsp Extra virgin olive oil, 2 cloves Garlic, 1/2 tsp Fresh ginger, 1/2 tsp Ground cumin, 1/4 tsp Ground coriander, 1/2 tsp Turmeric, 1/4 tsp Cayenne powder, 1/2 tsp Himalaya salt, 1/2 tsp Ground black pepper
- Blend until creamy and smooth. If the mixture is too thick, add a splash of water.1-2 tbsp Water
- Taste and adjust, add more lemon for freshness, more salt, or more spices for a stronger flavour.
- Let it cool in the fridge.
- Serve with cucumber slices, bread, breadstick, etc. Look for the ideas in the article.
