Go Back
+ servings
overhead shot of masala spiced lentil hummus with sliced pitas
Print Recipe
5 from 2 votes

Masala Spiced Lentil Hummus

Classic hummus gets a total remix with this masala spiced lentil hummus! Swapping chickpeas for lentils makes it even creamier, and adding turmeric, curry powder and garam masala gives it a tasty Indian flavor twist.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Snack
Cuisine: Indian
Servings: 8
Calories: 135kcal



  • 1 cup red lentils (uncooked)
  • 3 cups water


  • ¼ teaspoon turmeric
  • 1 teaspoon garam masala
  • ½ teaspoon curry powder
  • ¼-1/2 teaspoon cayenne
  • ½ teaspoon salt
  • 2 tablespoons tahini paste
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic (minced)



  • 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.
  • 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.
  • Drain and cool.


  • Combine cooled lentils with all other ingredients in a food processor fitted with a steel blade.
  • Blend on high for 30 seconds, scrape down sides of processor and blend for an additional 30 seconds.
  • Serve with naan bread.


Serve with grilled naan bread, chopped veggies, on a sandwich, wrap, or in a pita, as a salad dressing or in a macro bowl, spread it on toast, topped with a poached egg and greens, or use as a pizza sauce, topped with grilled veggies.
Store in an air tight container in the fridge for up to 7 days.
Freeze in an air tight container or in a freezer bag for up to 3 months.


Serving: 1/8 of batch | Calories: 135kcal | Carbohydrates: 14g | Protein: 6g | Fat: 5g | Sodium: 152mg | Potassium: 232mg | Fiber: 7g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1.9mg