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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