Best Lentil Hummus Recipes

LENTIL HUMMUS

Steps:

• Place lentils in a saucepan and cover with 2 cups hot water; set aside to soak, about 30 minutes.
• Bring lentils to a boil and add turmeric. Cook, skimming the surface, until lentils are soft, about 30 minutes. Drain and let cool.
• 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.
• Fold onion mixture into lentils along with remaining 2 tablespoons olive oil, cilantro, and lemon juice. Transfer to a blender and puree until creamy.

RED-LENTIL HUMMUS

Steps:

• Pulse lentils, garlic, tahini, 3 tablespoons olive oil, and lemon juice in a food processor until smooth. Season with salt and pepper. To serve, drizzle with olive oil and sprinkle with spice blend.

LENTIL HUMMUS

Steps:

• In a large saucepan bring 2 quarts water with salt to a boil and simmer lentils about 15 minutes, or until al dente. In a colander drain lentils and rinse under cold water, draining well. Transfer lentils to a bowl and chill 20 minutes.
• In a food processor pureé lentils, tahini, garlic paste, lemon juice, and 1/2 cup water until smooth. With motor running add oil in a stream, adding up to 1/4 cup remaining water if mixture is too thick. Season hummus with salt and pepper.
• Hummus may be made one day ahead and chilled, its surface covered with plastic wrap. Bring hummus to room temperature before serving. Serve with pita toasts.

CURRIED LENTIL HUMMUS

Steps:

• Heat oil in a saucepan over medium heat. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook until onion is translucent, about 5 minutes. Add mushrooms and garlic; cook until mushrooms are soft, about 5 minutes.
• Stir in 2 cups water and lentils; simmer until lentils are very soft and have absorbed the water, about 40 minutes.
• In a food processor, puree lentil mixture with goat cheese, curry powder, chili powder, and 1/4 teaspoon each salt and pepper. Add parsley; pulse to combine. Serve at room temperature with grilled or toasted pita bread.

LENTIL HUMMUS

Steps:

• Bring 8 cups water to a boil in a medium saucepan. Add lentils, and reduce heat. Cover with a round of parchment, and gently simmer until tender, about 30 minutes. Drain lentils, and let cool completely, about 30 minutes. (Lentils can be made 1 day ahead and refrigerated.)
• Place cashew butter, lemon juice, garlic, hot sauce, and 1 teaspoon salt in a food processor, and process until combined. Add lentils, and process until smooth, about 2 minutes. With motor running, add 2 teaspoons oil, and process until incorporated. Transfer to a bowl, and chill if desired. Drizzle with remaining oil, garnish with parsley, and serve with pitas.

RED LENTIL HUMMUS WITH BRUSSELS SPROUT HASH

Steps:

• Place lentils in a small saucepan; add water to cover. Bring to a boil; reduce heat. Simmer, covered, until lentils are tender, 12-15 minutes. Drain; cool 10 minutes. Transfer to a food processor. Add tahini, lemon juice, oil, garlic and seasonings. Process until smooth., For hash, in a large skillet, heat oil over medium heat. Add shallot; cook and stir until tender, 3-4 minutes. Add Brussels sprouts and tomatoes; cook until sprouts are crisp-tender, 12-15 minutes longer. Remove from heat; stir in salt and pepper flakes. Spread hummus on a serving plate; top with hash. Serve with vegetables.

HUMMUS-CRUSTED LAMB WITH LENTIL SALAD

Steps:

• Make the salad: in a bowl, combine the lentils, roasted peppers and spinach. Whisk together the oil, lemon juice and mustard to make a dressing, then stir into the lentils.
• Heat grill to high and season the lamb. Grill for 3 mins on each side, then spoon 1 heaped tsp hummus on top of each cutlet. Grill for another min until the hummus starts to turn golden. Serve with the lentil salad and any extra hummus.

LENTIL HUMMUS BALLS

Steps:

• Cook the lentils with a tsp of salt. Drain and let cool. Mash the hummus into the lentils - leaving some whole and mashing some to a puree. Add breadcrumbs and cumin and form into dough. If the dough is too dry add a little water if its a bit loose add some more breadcrumbs. Roll into balls and arrange on a lightly greased baking sheet(i would suggest flattening the balls for crunchier crusts). Bake at 200c for up to 20 minutes or until golden-brown. Enjoy :-).

MASALA-SPICED LENTIL HUMMUS RECIPE - (4.4/5)

Steps:

• LENTILS: Rinse lentils well before cooking. I find it easiest to add the lentils to the cooking pot, cover with water, swirl, drain, and repeat until water is no longer cloudy. Cover lentils with 3 or so cups of water, and bring to a boil. Reduce heat and simmer for 15 minutes, until lentils are cooked through. Drain and cool. HUMMUS: Combine cooled lentils with all other ingredients in a food processor fitted with a steel blade. Blend on high for 30 seconds, scrape down sides of processor and blend for an additional 30 seconds. Serve with naan bread