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!

Masala and lentils give this hummus a distinctive flavor.
Photo by Christine L.
Masala and lentils give this hummus a distinctive flavor.
Masala and lentils give this hummus a distinctive flavor.

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

5

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

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

Directions

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

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