Masala Spiced Lentil Hummus

5 from 2 votes

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

Cook Time20

Total Time25

Course: Snack

Cuisine: Indian

Servings:

Calories: 135kcal

Author: Denise Bustard

Ingredients

Lentils:

1 cup red lentils (uncooked)
3 cups water

Hummus

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)

Instructions

Lentils

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.

Hummus

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.

Notes

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.

Storage

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.

Nutrition