Summer is perfect for simple plant-centric recipes like this one. Rich in protein and fiber black lentil hummus is a great alternative for a traditional hummus. Plus, it’s really simple to make and you probably already have all the ingredients in your kitchen. It’s one of the must-haves in our family.
I’m not sure about you, I am not great with digesting beans. I believe it has something to do with my geographical homeland (Siberia is quite far away from India and Mexico, haha). So for a long time, I was avoiding all beans and legumes until I discovered that I am actually okay with lentils. That was a relief for a person who loves hummus! Since that time I have created a great number of lentil recipes, needless to mention that it’s such a versatile food. I love using it in soups, stews, curries, or as a side dish, base for vegetarian patties, or hummus. The last one quickly became a staple in our kitchen.
I love making my salad dressings by using homemade hummus — it turns out creamy and nutritious! Also, creating a vegetable tray with this hummus is one of my favorite ideas when hosting friends or family gatherings. Plus, the recipe is so simple that you can try making it this weekend.
Black Lentil Hummus
1 cup cooked black lentils (soaking overnight will reduce cooking time)
2 tbsp tahini
1-2 tablespoons olive oil
1 garlic clove
Juice of 1/2 lemon
Salt to taste
- Blend all ingredients together. Adjust salt and lemon to taste, and add water to reach desired texture.
It’s great as is, but feel free to customize it with different spices (taco mix), blend in sun-dried tomatoes, or top with toasted pine nuts or chopped pistachios.
Read more about the nutrition and benefits of lentils here