Menu Enter a recipe name, ingredient, keyword...

Masala-Spiced Lentil Hummus

By

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!

Google Ads
Rate this recipe 4.4/5 (9 Votes)

Ingredients

  • 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

Details

Servings 4
Preparation time 5mins
Cooking time 25mins

Preparation

Step 1

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

You'll also love

Review this recipe

Simple Vegetable Curry Curried Pumpkin Carrot Soup