Lentil Hummus

This lentil hummus is my favorite way to switch up the usual chickpea version. It’s creamy, earthy, and has a hint of smokiness from the paprika that makes it hard to stop dipping. I love keeping a bowl in the fridge for easy snacking all week.

Amy’s Notes

I make this Lentil Hummus all the time because it’s simple, wholesome, and the perfect healthy snack. Here’s what makes it special:

Creamy and Smooth: The cooked lentils blend up beautifully with tahini and olive oil for a silky texture that’s perfect for dipping or spreading. It’s every bit as satisfying as our Roasted Beet Hummus.
Smoky, Savory Flavor: A touch of smoked paprika gives this hummus a warm, earthy depth that makes it stand out. It’s subtle but adds so much character to every bite.
Bright and Balanced: Fresh lemon juice and garlic keep the flavor lively and balanced. It’s that fresh pop that makes it hard to stop snacking.
Easy to Prep Ahead: You can cook the lentils a day or two before blending, so it’s ready whenever you are. It keeps well in the fridge for quick snacks or lunches all week.
Versatile for Any Meal: I love serving it with pita chips, veggies, or tucked into wraps. It’s a great base for all kinds of flavors, just like our Sun Dried Tomato Hummus.

Key Recipe Ingredients

Dried Lentils – I use green lentils for their earthy flavor and creamy texture once blended. Brown lentils also work well if that’s what you have on hand.
Garlic Cloves – Fresh garlic gives the hummus its signature bite and depth. You can roast the cloves first for a milder flavor.
Freshly Squeezed Lemon Juice – Adds brightness and balances the richness of the tahini and olive oil. Bottled lemon juice works in a pinch, but fresh is best.
Pure Tahini – This sesame paste gives the hummus its smooth, nutty base. Stir it well before measuring since it can separate in the jar.
Smoked Paprika – Adds a subtle smoky note that makes this version stand out. Regular paprika can be used if you prefer a milder flavor.

Substitutions And Variations

Here are some of our favorite substitutions and variations:

Lentil Choices: I usually use green lentils for their earthy flavor, but brown lentils work great too. Red lentils cook faster and make a lighter, softer hummus.
Flavor Additions: Try adding a pinch of cumin or coriander for extra warmth. A drizzle of chili oil or a few red pepper flakes adds gentle heat.

Step-By-Step Recipe Instructions

Cook dried lentils in salted water until soft, about 35 minutes. Drain, rinse with cold water, and drain again to remove excess moisture.
Add cooled lentils, garlic, lemon juice, tahini, olive oil, salt, paprika, pepper, and water to a food processor. This forms the base of the hummus.
Blend until smooth and creamy, adding more water as needed. Stop once the texture is thick yet scoopable.
Transfer to a serving bowl and garnish with olive oil or parsley if desired. Serve with pita chips or veggies for a hearty, protein-rich dip.

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

Take a look at our best prep-ahead strategies for this recipe:

Cook Lentils Early: You can cook the lentils 1–2 days before blending. Once they’re tender, drain and cool them completely, then store in an airtight container in the fridge until you’re ready to make the hummus.
Make Entirely Ahead: The hummus keeps well for up to a week. Make it ahead, transfer to a sealed container, and refrigerate. Stir before serving and drizzle with a little olive oil to refresh the texture.

What To Serve with Lentil Hummus

Chips

Lentil hummus pairs wonderfully with a variety of chips. We recommend trying it with pita chips, pretzel crisps, or tortilla chips for a delicious crunch.
If you’re looking for a healthier option, root vegetable chips or sweet potato chips also make a great pairing with this hummus.

Vegetables

Fresh, crunchy vegetables are a perfect match for lentil hummus. Try dipping carrot sticks, cucumber slices, or bell pepper strips for a healthy and tasty snack.

Appetizers

This Lentil Hummus fits right in on any appetizer table. We love pairing it with our Layered Hummus Dip for a fun mix of flavors and textures.
It also goes great next to Black Bean Dip (with Avocado) or a warm bowl of Crockpot Spinach Artichoke Dip for a cozy spread.
If you like a little heat, try serving it alongside Jalapeno Popper Party Dip.

Lentil Hummus

This lentil hummus comes together easily and is awesome for snacking and appetizer-ing. It’s healthy and full of nutrition. Serve with pita chips, veggies, or in sandwiches.

Course Appetizer, Snack

Cuisine Mediterranean

Diet Vegetarian

Method blender

Prep Time 10

Cook Time 30

Total Time 40

Servings servings (3 cups)

Calories 140kcal

Author Amy Dong

Ingredients

1 cup dried lentils I used green lentils
2 large garlic cloves
¼ cup lemon juice freshly squeezed
¼ cup pure tahini
5 tablespoons extra virgin olive oil
2 teaspoons kosher salt
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
2 tablespoons water plus more as needed

Instructions

Do ahead: Cook dry lentils in salted water, according to package instruction, until soft (I cooked mine about 35 minutes.) Drain, rinse with cold water, and drain well again.
Place cooked/cooled lentils and all remaining ingredients in the bowl of a food processor. Use blade attachment to process until mixture is smooth and creamy. If needed, add 1 TB water at a time to thin to desired consistency.
Use a rubber spatula to transfer hummus into serving bowl. Optional: garnish with additional olive oil on top and sprinkle with chopped parsley.

Notes

Cook lentils until very soft so they blend into a smooth, creamy texture without any graininess.
Drain and cool the lentils completely before blending to prevent the hummus from becoming too loose.
Use fresh lemon juice for the best flavor. It adds brightness and balances the richness of the tahini and olive oil.
Smoked paprika lends a distinctly smoky flavor to this recipe, and is highly recommended. However, if you cannot find it, you may use regular paprika without the smoky flavor.
Lentils may be cooked 1-2 days beforehand, to save time on the day of hummus-making.
Freshly made hummus can be kept in airtight container in fridge for up to a week.
Drizzle olive oil on top before serving for a fresh, glossy finish.
This recipe is part of our Appetizing Dip Recipes Collection.
We love serving this lentil hummus with chips, veggies, bread, or even as a spread in sandwiches.

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Nutrition

Frequently Asked Questions

Can I use canned lentils instead of dried?

Yes, canned lentils work fine if you’re short on time. Just rinse and drain them well before blending. The flavor will be slightly milder, but the texture will still be creamy and smooth.

What kind of lentils are best for this recipe?

Green or brown lentils are great choices because they hold their shape and blend nicely. Red lentils can be used too, but they cook faster and make a softer, lighter hummus.

How can I make the hummus extra smooth?

Make sure the lentils are fully cooked and cooled before blending. Process the mixture long enough to get a silky texture, and add water a tablespoon at a time until it reaches the consistency you like.

How long does it keep?

Store the hummus in an airtight container in the refrigerator for up to one week. Stir before serving and drizzle with a little olive oil to refresh the texture.

More to Cook and Eat

Avocado Hummus – This Avocado Hummus is creamy, savory, slightly tangy, and absolutely mouthwatering. It’s both healthy and delicious!
Edamame Hummus – Try this Edamame Hummus for an unbelievably delicious snack! It packs a nutritious and satisfying punch.
Autumn Pumpkin Hummus – This Autumn Pumpkin Hummus is the perfect fall snack. It’s super healthy, deliciously savory, and mildly sweet.
Roasted Garlic Hummus – This Roasted Garlic Hummus recipe is a delicious twist on a classic favorite. The roasted garlic adds a depth of flavor that takes this hummus to a whole new level.

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Lentil Hummus

In This Article

Amy’s Notes

Key Recipe Ingredients

Substitutions And Variations

Step-By-Step Recipe Instructions

How To Prep Ahead