Lentil Hummus

Lentil Hummus is a great alternative to the classic Hummus Recipe. Unlike the best-known versions of this dip of Middle Eastern origin, the Lentil Hummus Recipe doesn’t call for chickpeas. That makes it perfect if you’re not a big fan of chickpeas, or if you’re looking for a Recipe with Lentils, perhaps to use up the ones left over from New Year’s Eve, when Italians eat lentils for good luck. Although lentils are nutritious and easy to cook, they are often overlooked and eaten only in a desperate attempt to start the year off on the right foot. You can use either Canned Lentils, simply draining them well from their liquid, or dried ones, cooking them without soaking for 20 minutes in a pressure cooker or 40 minutes in a regular pot.

Vegan Lentil Hummus is made just like any Hummus Dip: the legumes are blended with Tahini, Extra Virgin Olive Oil, Lemon Juice and Garlic, but to make it even more flavorful we’ll also add spices and herbs. We went with a pinch of ground Cumin and a bunch of Parsley, but sage and rosemary are also great. For a Light Lentil Hummus, we suggest replacing the oil with water: you’ll still get a creamy dip, but without the fat.

Among the other Lentil Recipes we recommend trying are Lentil Soup and Lentil Burgers, perfect if you’re looking for a vegetarian main course. As for the different kinds of Hummus, don’t miss the classic Chickpea Hummus and the more unusual Pea Hummus.