I Eat Plants: Lentil Hummus


I’ve been on a bit of a hummus and raw veggie kick over the last few days. Really, is there anything better? I’ve been eating store-bought hummus and thought, wait, I can do better than that! I began soaking a bowl of dry chickpeas (only for an hour, and with a tablespoon of baking soda – a trick I learned from Christina Pirello) but recalled that I had cooked lentils in the refrigerator. My immediate gratification gene kicked in and I decided to grab what I had on hand for a different type of hummus.

Traditional hummus is made with chickpeas and tahini (and apparently spelled with two “m”s but I’m a one “m” hummus gal). I went with what I had today: lentils and sesame seeds. It’s not the first time I made hummus with a twist:

And now, lentils!

Lentil Hummus

by JL goes Vegan: Food & Fitness with a side of Kale

While this could serve two people I will confess that I ate it all. So, serves 1 -2!


  • 1 cup cooked lentils (I made mine in a homemade vegetable stock)
  • 1 clove garlic, minced
  • Juice of half a lime
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon avocado oil


Place all ingredients in the food processor and pulse, scraping hummus from the side of the bowl as needed, to desired consistency.

I simply loved it! Avocado oil is so light and fresh tasting.

Speaking of avocado oil. I brushed just a bit on a small, white corn tortilla, lightly salted it, and baked for seven minutes on 400F. Perfect chips for this delightful hummus!

I Eat Plants columnist JL Fields is a certified vegan lifestyle coach and educator.  She blogs about her transition to a vegan diet and lifestyle at JL goes Vegan: Food & Fitness with a Side of Kale. Her original recipes have been featured on Foodbuzz, BlogHer and Meatless Monday. She is the editor of the community blog Stop Chasing Skinny: Find Happiness Beyond the Scale.   JL is the founder and lead consultant for JL Fields Consulting.  She serves on the board of directors of the Woodstock Farm Animal Sanctuary and the advisory board of Our Hen House.  Follow JL on Twitter and Facebook.


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  1. Hi JL .. this sounds great … just wondering if you just use regular brown lentils? I’m thinking it would look pretty to have them pulsed and then mix in whole (cooked) black beluga or even using the little green French Puy lentils for a little texture? I recently did a recipe using edamame and scapes that turned out very yummy! (http://food.lohudblogs.com/2012/06/06/seasonal-chef-garlic-scapes/). Love your posts by the way! We should do something together at a farmers market this summer!

  2. Maria, I used brown lentils. I think other “sturdier” lentils would be fun to try – avoiding the red, of course, which would be too mushy. I saw your delicious edamame recipe, which looks fantastic!

    I absolutely LOVE the idea of doing something together at the Farmer’s Market! I’ll ask Liz to put us in touch! 🙂

  3. You do know that the word ‘hummus’ means chickpeas in Arabic, don’t you? So, though you want to call this hummus, it is only hummus because you want to call it that. Basically, you have made a puree, or tapenade, or pate..or mush. You can take any set of ingredients and put them into the food processor and puree them to the consistency you prefer…and call it hummus. I don’t know if food democracy really wants to go that far. I also noticed that you did not put any salt in this recipe. Ever try making a vinaigrette with garlic scapes, parsley, lemon juice and olive oil? Pulse in food processor….but please don’t call it hummus.

  4. Phyllis, you are correct, I did not use salt. The recipe calls for lentils cooked in a vegetable stock – plenty of flavor and a bit of sodium in that!

    We vegans love to play with food words to describe the familiar. Mac and Cheeze (with cashew sauce), buffalo wings (seitan nuggets). And hummus. It is practically a food group for many plant-based diners; it’s familiar but trying other beans for variety is not. It’s all in good fun.

    I hope you enjoy the hummus/dip/spread/pate/mush!

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