Lentil Hummus

Prep Time:
10 mins
Total Time:
40 mins
Makes 2 1/2 cups

Substituting cashew butter for the usual tahini gives the hummus a nuttier flavor. Look for a cashew butter that's deep golden brown.


  • 1 cup brown or green lentils

  • ¼ cup cashew butter

  • ¼ cup plus 2 tablespoons fresh lemon juice (from 2 large lemons)

  • ½ teaspoon finely grated garlic

  • ½ teaspoon hot sauce, such as Cholula

  • Coarse salt

  • 3 teaspoons extra-virgin olive oil

  • 1 ½ tablespoons fresh flat-leaf parsley leaves

  • 4 pocketless whole-wheat pitas, toasted or grilled and cut into wedges


  1. Bring 8 cups water to a boil in a medium saucepan. Add lentils, and reduce heat. Cover with a round of parchment, and gently simmer until tender, about 30 minutes. Drain lentils, and let cool completely, about 30 minutes. (Lentils can be made 1 day ahead and refrigerated.)

  2. Place cashew butter, lemon juice, garlic, hot sauce, and 1 teaspoon salt in a food processor, and process until combined. Add lentils, and process until smooth, about 2 minutes. With motor running, add 2 teaspoons oil, and process until incorporated. Transfer to a bowl, and chill if desired. Drizzle with remaining oil, garnish with parsley, and serve with pitas.

Cook's Notes

Packed with more protein than traditionally used chickpeas, lentils provide a creamy base for hummus.

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