Yellow Lentil Hummus

  • Servings : 6+
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

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!



  • 1/4 cup tahini
  • juice of one lemon
  • 1/4 cup water
  • 4 dried apricots
  • 1/3 cup extra-virgin olive oil
  • 3 cups cooked lentils
  • 1 small Serrano pepper
  • 2 tsp ground cumin and papirka
  • 1/4 cup sunflower seeds
  • 1 tsp crushed red pepper
  • 1 tsp dried onion powder
  • 1/4 cup roasted red bell pepper
  • 1 tbs minced garlic
  • Topping:
  • 3 tbs chopped roasted red pepper
  • 1 tsp water from roasted red peppers
  • 1 tbs finely chopped jalapeno
  • 2 tbs sunflower seeds
  • 1 tbs olive oil
  • 3 dried apricots


Step 1

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

Step 2

Hummus: 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)

Step 3

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.

Step 4

For a more sweet hummus, add another apricot, for spicer add more jalapeno and crushed red pepper.



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!

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Comments (22)

  1. posted by Toni on October 29, 2012

    I made this and it’s delicious. I halved the recipe, added salt, used diced fresh onion instead of powder, kept the addition of the whole lemon and put in six dried apricots. Mmm good!

  2. posted by Laura on January 7, 2013

    I know the store bought brand you speak of. It is delicious but oh so pricey. Thanks for the recipe, I can’t wait to try it.

  3. posted by Carmin on March 5, 2013

    This was awesome! I left out some of the crushed red pepper since we found the heat level of the EWLW version to be a little high. I have all of my neighborhood kids eating it!!!

  4. posted by Terri on May 3, 2013

    I have red lentils on hand. Would they work?

  5. posted by Darby on June 15, 2013

    Wow! Just found your website – fantastic! Thanks for this recipe. This store bought hummus is no longer available in my home town , thrilled to be able to make it at home. Peace.

  6. posted by Cindy on September 7, 2013

    I’ve had the store bought hummus you mention and it is the best! Can’t wait to try your recipe 🙂

  7. posted by Jenny on February 9, 2015

    Yummy! I too love this store bought hummus but if much prefer to make my own. Can’t wait to try this!!

  8. posted by Kelli on March 4, 2015

    Is it possible to make this without the oil and use vegetable broth instead? I am trying to avoid oils. Thank you! Can’t wait to try this!! I too have had the store bought version you speak of, and it is fantastic. 🙂

  9. posted by tj2 on July 9, 2015

    I’ve just tried the same store bought hummus, and immediately decided I must try to recreate it. It is, the best damn hummus I’ve ever had!

  10. posted by Gina on August 5, 2015

    I also about this store bought hummus! and I definitely do not want to be paying $5 for that small container each time! So thanks for posting this. I added a little extra of the apricot, used red lentils because the store didn’t have yellow, added a little extra red pepper and 3 Tbsp of pineapple, because there is pineapple in the store bought version. Perfection. Some for the fridge and some for the freezer. I’m hummus happy! Thank you!!

    • posted by Francine on October 21, 2016

      Does it freeze well?

  11. posted by Em P. on November 9, 2015

    THIS RECIPE IS AMAZING! You are genius. I meant to rate it 5 stars but accidentally clicked 4, and can’t change my vote. But this is a five-star copycat of the EWEL hummus, for sure!

  12. posted by ZZ on March 2, 2016

    Is it 2 tsp each of cumin and paprika? or 2tsp total cumin and paprika

  13. posted by Sandy Huddleston on September 21, 2016

    Would it be ok to substitute green lentils? Will it alter the flavor too much?

  14. posted by Karyn on March 18, 2017

    I made this and I love it! Thank you for sharing this recipe.
    I did leave the oil and tahini out, just to reduce the fat a bit. Amazing hummus!

  15. posted by johnfdl on June 25, 2017

    I found this to be not as tasty as the Lantana brand store bought. I can eat an entire tub of their Spicy Yellow Lentil hummus in one sitting! I have been tweaking the recipe to try to match the taste….though not there yet. I added a bit of horseradish, a bit of whole grain mustard, this and that to give it more flavor.

  16. posted by VEr on July 28, 2017

    Fantastic, thanks for the recipe. I also tasted this spicy yellow lentil hummus. And bingo, Ifound your recipe Thanks

  17. posted by Laura Fortier on August 17, 2017

    I’m confused. The first step stays to add all ingredients and let sit overnight. Then second step says to cook lentils, weren’t they part of the “all ingredients” added in step one. Would love to try this, just need a little clarification!

    • posted by Heidi on November 20, 2017

      The first step is for the topping only.

  18. posted by Laura Fortier on August 17, 2017

    oops, my mistake, the first part was for the topping, got it!

  19. posted by Mel on September 19, 2017

    Thank you for this recipe. I love the Lantana Yellow Lentil hummus but don’t love that they add (a tiny bit) of sugar and preservatives. It’s been on sale at the Target near me, though, and I haven’t been able to resist it. Looking forward to trying this. Can you estimate how big your small serrano is? Thanks!


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