Lentil Hummus

Use leftover lentils instead of chickpeas to make the creamy Middle Eastern dip.

Lentil Hummus

Makes: six servings
Prep time: 10 minutes


  • 1 cup cooked lentils
  • ¼ cup freshly squeezed Meyer lemon juice, plus more to taste
  • 2 tsp. lemon zest
  • 2 tbs. extra-virgin olive oil, plus more for garnish
  • ¼ cup tahini
  • 2 cloves garlic, coarsely chopped
  • 1 tbs. water
  • ½ tsp. sea salt, plus more to taste
  • 2 tbs. chopped parsley


  • Combine all ingredients except the parsley in the bowl of a food processor and process until smooth, about a minute. Add a pinch more salt or spritz of lemon to taste. Transfer to a small bowl and garnish with the parsley and a drizzle of olive oil. (Note: Using red lentils will result in a pale-colored hummus, as shown.)

Tip: If you can’t find a Meyer lemon, juice from regular lemons will do. Or mix 2 tablespoons each lemon and orange juice.

Why No Numbers?

Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need.  — The Editors

is the director of the Healing Kitchens Institute at Commonweal. She is the author of several cookbooks including The Longevity Kitchen, published by Ten Speed Press, Penguin Random House LLC, where some of these recipes originally appeared. She lives in San Rafael, Calif.

Photography by Andrea D'Agosto; Prop Styling by Alicia Buszczak; Food Styling by Paul Jackman

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