Yellow Lentil Hummus

BY : PUBLISHED : October 24th, 2012 UPDATED: February 4th, 2022

A few weeks ago, I had a store-bought container of hummus. It was spicy yellow lentil hummus. This was the BEST store-bought hummus I ever had. Here is my version of what I bought from the store. This is best when you let it sit a day or two, the spice really comes out.

The picture of the finished product is 1 of 4 bowls this recipe made! This is a HUGE recipe. Please, invite a few friends over to enjoy this with you!


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Yellow Lentil Hummus

David Sterkel
I had to recreate an amazing yellow lentil hummus I had bought from the store. The flavors get better if you can let it rest a day!
5 from 4 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Appetizer, Dips and Sauces, Side Dish
Cuisine Mediterranean
Servings 6 servings
Calories 384 kcal
DIET Vegan


  • ¼ cup of tahini
  • juice of one lemon
  • ¼ cup of water
  • 4 apricots
  • cup of extra-virgin olive oil
  • 3 cups of cooked lentils
  • 1 small Serrano pepper
  • 2 teaspoons of ground cumin and papirka
  • ¼ cup of sunflower seeds
  • 1 teaspoon of crushed red pepper
  • 1 teaspoon of dried onion powder
  • ¼ cup of roasted red bell pepper
  • 1 Tablespoon of minced garlic


  • 3 Tablespoons of chopped roasted red pepper
  • 1 teaspoon of water from roasted red peppers
  • 1 Tablespoon of finely chopped jalapeno
  • 2 Tablespoons of sunflower seeds
  • 1 Tablespoon of olive oil
  • 3 dried apricots



  • Finely chop the dried apricots and roasted red pepper. Add all of the the ingredients to a bowl, cover and let marinate overnight.


  • Cook lentils according to package. I made my lentils the evening before for dinner and used the leftovers for this dish. (drain the water from the lentils)
  • Add all of the ingredients except the water to the bowl of a food processor. Wiz on high for 1-2 minutes. Occasionally stop and scrape down sides. Use the water to thin the hummus to a texture you like.
  • For a sweeter hummus, add another apricot, for spicer add more jalapeno and crushed red pepper.


This is a huge recipe and perfect for parties. Serve with veggies or cut up pita.


Calories: 384kcalCarbohydrates: 31gProtein: 13gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gSodium: 196mgPotassium: 631mgFiber: 10gSugar: 7gVitamin A: 825IUVitamin C: 15mgCalcium: 62mgIron: 5mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About David Sterkel

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

View all posts by David Sterkel

Reader Interactions


  1. Jacqui says

    Are the sunflower seeds toasted or raw.?

    • Andrea White says

      Either or should do the trick!

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