Golden Lentil Hummus Recipe: Protein-Packed Mediterranean Dip

This creamy golden lentil hummus is an easy, chickpea-free take on the classic dip. Flavoured with turmeric and cumin and made from pantry staples, it’s perfect for spreading, dipping, or serving to guests.

If you want hummus but don’t have chickpeas, brown lentils make an ideal substitute. This version comes together as quickly as traditional hummus and gains a warm, slightly earthy note from turmeric. You can swap in chickpeas for a more familiar texture, but the lentil version is worth trying on its own merits.

Lentil hummus is a wholesome snack and a crowd-pleasing addition to any spread. Use it as a sandwich spread, an appetizer, or a healthy dip—it’s also naturally bean-free of chickpeas, making it suitable for anyone avoiding them.

Ingredients you’ll need

This recipe uses simple pantry ingredients and takes only a few components to make:

• Lentils: One 400g (14 oz) can of brown lentils; reserve the can liquid.
• Lemon juice: Fresh lemon juice brightens and balances the flavours.
• Tahini: Adds the classic hummus creaminess and nutty taste.
• Garlic: Fresh garlic gives a bold flavour; roasted garlic can be used for a milder profile.
• Salt: Helps bring out the other flavours.
• Spices: Ground cumin and turmeric for warmth and colour.
• Optional garnishes: Chopped herbs, toasted sesame seeds, chilli flakes, and a drizzle of olive oil.

Exact ingredient amounts are listed in the recipe card below.

How to Make Lentil Hummus

Combine ingredients: Drain the lentils well. In a high-speed blender or food processor, add the drained lentils, tahini, lemon juice, garlic, turmeric, cumin, and salt.

Blend until smooth: Process on high, scraping down the sides as needed, until the mixture is silky and lump-free. Taste and adjust seasoning.

Adjust the texture: For a thinner consistency, add up to 1/4 cup of the reserved lentil liquid or cold water, a little at a time, until you reach the desired texture.

Tip: A high-speed blender yields the creamiest result. If using a food processor, blend a bit longer to achieve the same smoothness.

Variations

• Spicy: Stir in cayenne, chilli flakes, chilli powder, or a spoonful of harissa for heat.
• Vegetable boost: Blend in roasted vegetables like cauliflower, carrot, red pepper, or eggplant for extra flavour and fibre.
• Herb-forward: Swap the turmeric for a handful of fresh herbs such as parsley, cilantro, basil, or chives for a green hummus variation.

Serving Suggestions

• As a spread: Use on sandwiches, pita, toast, or burgers.
• On a platter: Spread on a serving plate and top with roasted vegetables, grilled proteins, or extra herbs and seeds.
• As a dressing: Thin with a little water until pourable and drizzle over salads.
• As a dip: Serve with vegetable sticks, crackers, rice cakes, or seed crackers.

How to Store

Make ahead and store in an airtight container in the refrigerator for 4–5 days. For best freshness and appearance, drizzle a thin layer of olive oil over the surface before sealing.

More dip recipes

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Dill Pickle Hummus

High Protein Hummus

Lemon Dill Hummus

If you try this lentil hummus recipe or have questions, please leave a comment and rate the recipe. Feedback and variations are always welcome.

Golden Lentil Hummus

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• Author: Caitlin Rule
• Total Time: 5 minutes
• Yield: 6 serves