Masala-Spiced Lentil Hummus

This hummus has a fun and exotic twist…spiced with garam masala and curry powder, with lentils instead of chickpeas.  It is smooth, creamy, spicy, and completely addictive!

I hope you guys like lentils…because this week I am sharing up two lentil recipes for ya!

I am participating in the Lentil Recipe Revelations Challenge, in which food bloggers create some delicious and unique lentil recipes.

And I went with hummus…would you expect anything less of me?  Because if you’re keeping track, this is my fourth hummus recipe this year.  I may have a slight addiction…

Masala-Spiced Lentil Hummus

Masala-Spiced Lentil Hummus

 When I was brainstorming lentil ideas, I actually had a really hard time!  I think it’s because lentils are just so versatile they could be added to practically anything and work…soup, stews, curries, {basically all the comfort food I am craving at this point in the winter}.  They can even be added to breakfast burritos!

The idea of lentil hummus really appealed to me because it really features the lentils, and I can’t say I’ve heard of lentil hummus before.  It also appealed to me because it is definitely a healthy, protein-packed snack.  A snack that will actually fill you up, but not make you feel too guilty.

Masala-Spiced Lentil Hummus

 

Masala-Spiced Lentil Hummus

So…behold!  The lentil hummus.

Spiced with garam masala, curry powder, cayenne for some kick, tumeric {turmeric?  Have I seriously been spelling it wrong my whole life?}, for some color.

It.  Tastes.  Amazing.  Soooo smooth from those lentils!  I used red lentils because: no soaking, 15 minutes cook time, and they are so creamy…evidence: this soup.  And clearly: this hummus!

Ben actually says this is his favorite of all the hummus I’ve ever made {or is it hummuses?  Hummusees?}.  We were completely blown away by it.

Best served with naan bread, veggies, slathered on a sandwich, or eaten off the spatula.

More hummus for us!

5.0 from 1 reviews
Masala-Spiced Lentil Hummus
 
Prep time
Cook time
Total time
 
This hummus has a fun and exotic twist...spiced with garam masala and curry powder, with lentils instead of chickpeas. It is smooth, creamy, spicy, and completely addictive!
Author:
Recipe type: Dip
Serves: 4-6
Ingredients
Lentils:
  • 1 cup uncooked red lentils
  • 3 cups water
Hummus
Instructions
Lentils
  1. Rinse lentils well before cooking. I find it easiest to add the lentils to the cooking pot, cover with water, swirl, drain, and repeat until water is no longer cloudy.
  2. Cover lentils with 3 or so cups of water, and bring to a boil. Reduce heat and simmer for 15 minutes, until lentils are cooked through.
  3. Drain and cool.
Hummus
  1. Combine cooled lentils with all other ingredients in a food processor fitted with a steel blade.
  2. Blend on high for 30 seconds, scrape down sides of processor and blend for an additional 30 seconds.
  3. Serve with naan bread

Products used in this recipe:

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