Lentil hummus offers a delightful spin on traditional hummus by utilizing lentils instead of chickpeas. This variation is not just unique but also enhances the protein content, making it a popular choice among vegans and health enthusiasts. Originating from the Middle East, traditional hummus embodies rich, savory flavors, and these lentil adaptations bring new, exciting tastes to the mix.
Combining the creamy texture of lentil hummus with vibrant flavorings such as green olives and sundried tomatoes, these recipes make for versatile dips or spreads. Perfect for snacking, topping salads, or accompanying a mezze platter, these lentil hummuses provide a new take on a beloved classic.
Ingredients
For Green Lentil Green Olive Hummus:
- 2 cups cooked green or brown lentils
- 5-6 pitted Spanish olives
- 1/4 cup tahini
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
For Red Lentil Sundried Tomato Hummus:
- 1 cup dry split red lentils
- 1 1/2 cups water
- 1/4 cup oil-packed sundried tomatoes
- 1/4 cup tahini
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 cup water (as needed)
Preparation
- To prepare the red lentil base, rinse 1 cup of dry split red lentils and add to a small pot with 1 1/2 cups water. Bring to a boil, reduce heat, and simmer for 5-8 minutes, stirring occasionally. Once done, allow to cool.
- For the Red Lentil Sundried Tomato Hummus, add 2 cups cooked lentils to a food processor alongside 1/4 cup sundried tomatoes, 1/4 cup tahini, 1 tbsp lemon juice, 1/2 tsp salt, and 1/2 tsp garlic powder. Blend, adding 1/4 cup water as needed to achieve a smooth texture.
- To prepare the green lentil base, add 2 cups cooked green or brown lentils to a food processor with 5-6 pitted Spanish olives, 1/4 cup tahini, 1/4 cup water, 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp garlic powder. Blend until smooth.
- Serve each hummus with preferred garnishes and enjoy with crackers or on toast.
Did You Know?
Lentil hummus packs a nutritional punch. Compared to traditional chickpea-based hummus, lentil-based hummus offers higher protein content, making it an excellent choice for those looking to increase their protein intake without relying on animal sources. Additionally, lentils cook quicker than many other legumes, saving valuable preparation time in the kitchen.
Interestingly, the Green Lentil Green Olive Hummus marries flavors reminiscent of a Mediterranean tapenade with the creaminess of hummus, providing a pleasantly tangy, salty taste. Meanwhile, the Red Lentil Sundried Tomato Hummus brings a subtle sweetness from the tomatoes and a delightful pink color, making it visually and flavorfully appealing.
Lentils have been staples in Middle Eastern and North African cuisines for centuries, known for their affordability and versatility. In Egyptian cuisine, lentils are often used in hearty soups and stews, providing nourishment and sustenance. Incorporating lentils into hummus is a modern twist, celebrating tradition while embracing innovation.
For those interested in Moroccan influences, adding spices like cumin and paprika can introduce an extra layer of depth and spiciness. This not only ties the dish closer to traditional North African flavors but also makes it wonderfully adaptable to a range of palettes and serving occasions. Embrace these lentil hummus variations for an easy, vegan, and healthy addition to your culinary repertoire.
