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Easy lentil hummus makes a nice change from regular hummus with chickpeas! This lentil dip recipe is made with yellow lentils, tahini, apricots, and a hint of spice! It’s so simple to whip up and makes a tasty sandwich spread, dip, or addition to a grain bowl.
This yellow lentil hummus recipe was inspired by a brand I picked up in the store! I loved it so much but wanted to find a way to make it on my own! I think the results are pretty spectacular.
It makes a nice change when it comes to dips. Add it to a vegan charcuterie board for an eye-catching table! It also works well to offer a variety of different types of hummus served with it!
I really love this smoky roasted red pepper, green pistachio hummus, and of course classic hummus! This combination with this particular yellow lentil hummus recipe creates a variety of textures and colors that everyone loves!
Why This Recipe Works
- Great tasting dip! This yellow lentil hummus has it all! A bit of sweetness, spiciness, and plenty of savory flavors.
- A nice change. Swap out your regular hummus recipe for this one! You won’t be disappointed.
- Easy preparation! Throw all the ingredients into the food processor and let it do its magic!
What Goes Into This Recipe
The ingredients to make this yellow lentil hummus aren’t difficult but you might not cook with all of them frequently. Let’s take a look at what you need.
- Lentils: This recipe uses yellow lentils which cook quickly and soften up when cooked, making them ideal for blending into hummus. You can also try this recipe with red lentils as well.
- Tahini: A paste made from sesame seeds that adds flavor and healthy fats to the lentil hummus and is a traditional ingredient in hummus. You will find it on the international aisle of your grocery store or in specialty markets.
- Freshly squeezed lemon: You can use bottled but fresh tastes much better!
- Apricots: Fresh apricots add sweetness to the hummus and dried apricots are chopped into the topping for this tasty hummus recipe.
- Extra-virgin olive oil: The best type of oil to use for hummus. It’s full of healthy fats but also contributes a bright earthy flavor other oils don’t have.
- Seasoning: Ground cumin, paprika, crushed red pepper, and dried onion powder.
- Spiciness: A touch of heat from a freshly diced serrano chile.
- Sunflower seeds: Add some additional texture to lentil hummus.
- Roasted red bell pepper: Adds savory, umami flavor.
- Minced garlic: Fresh is best.
How To Make Lentil Hummus
Now that you’ve got your ingredients gathered and the lentils cooked, let’s mix up a batch of lentil hummus!
Make the Lentil Dip
- 1) Add all of the ingredients except the water to the bowl of a food processor. Process the mixture on high for 1 to 2 minutes.
- 2) Occasionally stop and scrape down the sides of the bowl.
- 3) Add one tablespoon of water at a time to thin the hummus to the texture you like best.
Make the Topping
- 1) Finely chop the dried apricots and roasted red pepper. Add all of the ingredients to a bowl, cover, and let marinate overnight or for at least an hour. Add to the top of the hummus.
Expert Tips and FAQs
- Don’t skip the topping! Yes, it’s optional but wow, it really adds a ton of flavor to this yellow lentil hummus spread.
- Adjust the spiciness. Add more or less serrano chile depending on how spicy you want it! You can also swap it for a milder or spicier type of chile.
- No fresh apricots? That’s ok. Swap the fresh for dried! Just hydrate them in hot water for about 15 minutes prior to adding them to the hummus. This will plump them back up so they can mix into the hummus.
Yes, hummus works great to freeze. Make sure to store it in an airtight container for up to three months. I suggest adding a label and date so you don’t forget about it. Let it thaw out overnight in the fridge and stir it up before serving.
Yes, you can use just about any type of lentil. Red lentils will cook up with a similar texture as the yellow lentils in this recipe. Other lentils such as green and brown stay intact when cooked and will make a thicker hummus. You can thin it out with additional olive oil or water.
Tahini is basically a seed butter made from sesame seeds. You can blend up sesame seeds to make your own tahini but you will need to use a food processor or high-powered blender in order to make it. If you don’t enjoy the flavor of tahini, you can swap it with sunflower butter or use additional olive oil and water to give the hummus consistency.
Yes! Especially if you cook your own chickpeas or other legumes to make it. Some of the ingredients, like olive oil and tahini, may be a bit expensive. However, you will be able to make several batches from a container of it so, in the end, it’s definitely cheaper.
What to Serve with Hummus
Now that your yellow lentil hummus is ready, here are some ideas for using it!
- Breakfast toast: I like to add it to my morning avocado toast for a little boost of protein. It also works great to use in place of avocado and enjoy it all on its own!
- Sandwich spread: It makes a great swap for vegan mayo, adding creaminess to just about any sandwich! It tastes quite different from vegan mayo but the spicy sweetness makes sandwiches taste amazing! Add it to a tofu sandwich or any veggie sandwich you like!
- Appetizer or snack dip: It’s great for dipping veggie sticks, zucchini chips, pretzels, homemade rosemary crackers, tortilla chips, pita bread and so much more!
How to Store
Make ahead and leftovers: Store in an airtight container in the refrigerator for up to five days. You can also freeze it for up to three months. Thaw it out in the refrigerator overnight and then stir it up if any liquid separates out.
More Vegan Dip Recipes
Photos by Alfonso Revilla
Easy Yellow Lentil Hummus
Ingredients
- 3 cups of cooked lentils
- ¼ cup of tahini
- Juice of one lemon
- 4 apricots
- ⅓ cup of extra-virgin olive oil
- 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
- ¼ cup of water
Optional Topping:
- 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
Instructions
Hummus:
- Add all of the ingredients except the water to the bowl of a food processor. Process on high for 1 to 2 minutes. Occasionally stop and scrape down the sides of the bowl. Use the water by the tablespoon to thin the hummus to the texture you like best.
Topping:
- Finely chop the dried apricots and roasted red pepper. Add all of the ingredients to a bowl, cover, and let marinate overnight or at least an hour. Add to the top of the hummus.
Notes
- Don’t skip the topping! Yes, it’s optional but wow, it really adds a ton of flavor.
- Adjust the spiciness. Add more or less serrano chile depending on how spicy you want it! You can also swap it for a milder or spicier type of chile.
- No fresh apricots? That’s ok. Swap the fresh for dried! Just hydrate them in hot water for about 15 minutes prior to adding them to the hummus. This will plump them back up so they can mix into the hummus.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I added white beans to the lentil mixture. About 2 cups lentils and 1 cup white beans. I love this recipe.
Love that! So glad you enjoyed it!
This hummus is so good! The TOPPING! Don’t skimp!
I did the dried apricots reconstituted and used Hatch green chile. Prrfect!
Love the green chili sub!
Can’t wait to try this! Looks amazing!
You’re going to love it!
Lentil hummus, I need to try this out
It’s a goodie!
Lentils are my all time favourite pulse. Never thought to try and make a hummus type dip out of them though. What a fabulous idea.
It definitely brings a nice element to the dip! 🙂
A great idea to swap lentils for chickpeas! Now, I have so many more options for tasty hummus 😀
You can never have too many hummus recipes on hand!
Never thought of making hummus out of lentils before but this might just be my new favorite way to make it! It’s so good!
Right?! Definitely a new way to enjoy hummus! So good!
So tasty and so packed with protein!
Gotta love the protein-packed dishes!
Such a yummy spread!
Are the sunflower seeds toasted or raw.?
Either or should do the trick!