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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!

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Rate this recipe 4.4/5 (9 Votes)


  • 1 cup uncooked red lentils
  • 3 cups water
  • 1/4 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon curry powder
  • 1/4 to 1/2 teaspoon cayenne
  • 1/2 teaspoon salt
  • 2 tablespoons tahini paste
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic


Servings 4
Preparation time 5mins
Cooking time 25mins


Step 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.

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

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