Easy Homemade Lentil Hummus
Try a new take on hummus packed with protein from lentils and anti-inflammatory ingredients like extra virgin olive oil.
This Middle Eastern-style bean spread, created by Jess Thomson, graduate of The Cambridge School of Culinary Arts and awarded the certified culinary professional (CCP) designation, is easy to make at home and filled with ingredients that are good for you, too. Scoop it up with chopped fresh vegetables or wedges of whole-wheat pita bread.
To make this recipe you will need a sharp knife, food processor or blender and a rubber spatula.
Nutrition information (per serving)*: Total Fat (15.1g); Carbohydrates (14g); Sodium (164mg); Sugar (1g); Fiber (6g); Cholesterol (0mg); Protein (7g)
1 15-oz. can lentils, rinsed and drained
1/2 cup sesame tahini
1 clove garlic, peeled and smashed
1/4 cup extra virgin olive oil
3 Tbsp. freshly squeezed lemon juice
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 cup water
Optional: chopped fresh vegetables, whole-wheat pita bread
1. Process ingredients
Mix all ingredients except water in a food processor on high speed until very finely chopped.
2. Scrape and process again
Scrape the sides of the bowl down with a rubber spatula, add water and process again until smooth.
3. Serve and store
Serve immediately or store in the refrigerator in an airtight container up to one week.
- Tahini, the sesame seed paste used to flavor traditional chickpea hummus, is located near the peanut butter in most large supermarkets. The oil and paste usually separate during storage, so you’ll need to give it a good stir before scooping out what you need.
- This recipe uses olive oil, which is high in good fats and antioxidants. Extra virgin olive oil, the least refined type, contains the polyphenols oleocanthal, oleuropein, hydroxytyrosol and lignans, which have been linked to reduced joint damage in rheumatoid arthritis.
- Using chopped vegetables like red peppers or carrots and whole-wheat pita bread to enjoy your dips and spreads is a great way to get more healthy nutrients that may lower inflammation.
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
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