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Lentil Hummus

makes about 2 cups

Chef notes

This recipe is a nice spin on the classic dip, incorporating lentils instead of chickpeas. Lentils are a brain-boosting ingredient and, in some studies, have been shown to help clear brain fog and improve cognition.

Swap option: Celery, rich in a nutrient called luteolin that acts as an antioxidant and anti-inflammatory, is the perfect dipper for this spread. But feel free to serve with a variety of vegetables and whole-grain crackers.


  • 2 cups lentils, cooked and cooled
  • 2 cloves garlic, peeled and roughly chopped
  • 3 tablespoons tahini (sesame seed paste)
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon thyme
  • 3/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • sweet paprika or crushed red pepper flakes, for garnish (optional)
  • celery sticks, for dipping



Add lentils, garlic, tahini, lemon juice, oil, cumin, thyme, salt and pepper to a blender or food processor. Blend until smooth, scraping down the sides as necessary.


For a thinner consistency, add a small bit of water, 1 tablespoon at a time, into the food processor and pulse until the hummus has reached your desired consistency. Do not add more than 3 to 4 tablespoons of water or it will become too thin.


Season with salt and pepper to taste and garnish with an optional drizzle of extra virgin olive oil and a sprinkle of paprika or crushed red pepper flakes.


Serve with celery sticks on the side. Store in an airtight container in the fridge for up to 5 days.