Easy Yellow Lentil Hummus
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Marinate
1 hr
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Total Time
1 hr 45 mins
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Servings
6 servings
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Calories
386 kcal
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Course
Side Dish, Appetizer, Condiments
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Cuisine
Mediterranean
Easy Yellow Lentil Hummus
Description
Easy Yellow Lentil Hummus blends cooked lentils with tahini, lemon juice, apricots, Serrano pepper, olive oil, spices like cumin and paprika, sunflower seeds, garlic, and roasted red bell pepper. The ingredients are processed until smooth and thinned with water for desired consistency. The combination offers a mild, nutty base from lentils and tahini, bright acidity from lemon, warmth and heat from Serrano and spices, and sweetness from apricots.
The texture is creamy with occasional crunchy bits from sunflower seeds. The optional topping of chopped roasted red pepper, jalapeño, sunflower seeds, olive oil, and dried apricots adds fresh flavor layers and a contrasting bite. The lentil base is more filling and slightly different in flavor compared to traditional chickpea hummus.
This hummus works well as a spread for bread, a dip for vegetables, or part of a mezze platter. Adjusting the heat level by varying the Serrano pepper allows tailoring to preference.
If using dried apricots instead of fresh, rehydrate them in hot water before blending. Marinating the topping ingredients overnight enhances their flavor integration.
Ingredients
- 3 cups lentils cooked
- ¼ cup tahini
- lemon juice of one
- 4 apricots
- ⅓ cup extra-virgin olive oil
- 1 small Serrano pepper
- 2 teaspoons of ground cumin and papirka
- ¼ cup sunflower seeds
- 1 teaspoon crushed red pepper
- 1 teaspoon onion powder dried
- ¼ cup red bell pepper roasted
- 1 Tablespoon garlic minced
- ¼ cup of water
Optional Topping:
- 3 Tablespoons red bell pepper roasted, chopped
- 1 teaspoon water from roasted red peppers
- 1 Tablespoon jalapeño finely chopped
- 2 Tablespoons sunflower seeds
- 1 Tablespoon olive oil
- 3 dried apricot
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; it adds significant flavor and texture contrast to the hummus.
- Adjust the spiciness by increasing or decreasing the amount of Serrano pepper or substituting with milder or hotter chiles.
- When fresh apricots are unavailable, hydrate dried apricots in hot water for 15 minutes before using to rehydrate them for blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 196mg | 8% |
| Potassium | 645mg | 14% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 827IU | 17% |
| Vitamin C | 20mg | 22% |
| Calcium | 65mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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