Lentil Hummus

Yield: 12 servings (serving size: 2 tablespoons)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 66
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Protein: 2.3g
  • Carbohydrate: 6.6g
  • Cholesterol: 0mg
  • Iron: 0.6mg
  • Sodium: 112mg
  • Calories from fat: 48%
  • Fiber: 1.6g
  • Calcium: 11mg


  • 1/2 cup red lentils
  • 3 cups water
  • 1/2 cup rinsed and drained canned chickpeas (garbanzo beans)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 garlic cloves, peeled and crushed


  1. Rinse lentils. Combine lentils and water in a saucepan; bring to a boil. Boil 3 minutes; remove from heat, cover, and let stand 15 minutes. Drain.
  2. Place lentils, chickpeas, and remaining ingredients in a blender or food processor; process 2 minutes or until smooth.
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