Yellow Lentil Hummus

BY : PUBLISHED : October 24th, 2012 UPDATED: November 12th, 2021

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 1 vote
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


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


Calories: 384kcalCarbohydrates: 31gProtein: 13gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gSodium: 196mgPotassium: 631mgFiber: 10gSugar: 7gVitamin A: 825IUVitamin C: 15mgCalcium: 62mgIron: 5mg
Keyword apricots, citrus, eat well enjoy life, fruit, garlic, gf, gluten free, glutenfree, hummus, jalapeno, lemon, lentils, peppers, plant-based, recipe, seeds, spicy, sunflower seeds, tahini, vegan, yellow
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
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