Lentil Hummus recipe

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Ingredients

1 cup green lentils
1 teaspoon ground turmeric
¼ cup extra-virgin olive oil, divided
1 small yellow onion, thinly sliced
4 cloves garlic
1 tablespoon ground cumin
1 ½ teaspoons ground cardamom
1 teaspoon grated fresh ginger
2 tablespoons chopped cilantro, or to taste
1 ½ teaspoons lemon juice

Nutrition Info

159 calories
carbohydrate: 16.7 g
cholesterol: : -
fat: 7.5 g
fiber: 7.8 g
protein: 6.6 g
saturatedFat: 1 g
servingSize: -
sodium: 3.8 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place lentils in a saucepan and cover with 2 cups hot water, set aside to soak, about 30 minutes.

  2. Bring lentils to a boil and add turmeric. Cook, skimming the surface, until lentils are soft, about 30 minutes. Drain and let cool.

  3. 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.

  4. Fold onion mixture into lentils along with remaining 2 tablespoons olive oil, cilantro, and lemon juice. Transfer to a blender and puree until creamy.

Recipe Yield

8 servings

Recipe Note

Great alternative to chickpea hummus. My husband loved it even though he doesn't like lentils as much. He said he couldn't taste the lentils. Boiling lentils with turmeric made a great difference.

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