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This Yellow Lentil Hummus Recipe is fast and simple to prepare, has great flavors and could be served as an appetizer or used in meal-prepping.
Are you a fan of hummus? If the answer is yes, then you may want to try this untraditional recipe with lentils. I already have a recipe for Red Lentil Dip, so you may find this one similar, but they both are super delicious.
Serve with pita chips, tortilla chips, crackers or sliced veggies. This hummus could be added to sandwiches, wraps and salad bowls. It is light, creamy and has balanced flavors from the tahini, garlic and spices used.
Lentils are a staple ingredient in many cuisines Worldwide and I’m always looking for creative ways to use them in my recipes.
What are yellow lentils?
Yellow lentils are basically “yellow dal”. They are created by skinning and splitting green Mung beans.
They have a very soft texture when cooked. This means they loose shape easily, when overcooked and often times, you can make a dip, without the need to use a blender.
Yellow lentils are great for soups and curries, but the lentils.
If you don’t overcook these, they can hold their shape and can be used in stews, salads and bowls.
Yellow vs Red lentils
Are yellow lentils different from red lentils? The answer is yes. They are both legumes, but look different, have different taste and nutritional qualities.
Red lentils have sweet and mild flavor, when cooked and yellow lentils have almost no flavor.
They are not the same thing, but they are both rich in fiber.
Yellow lentils, also known as mung, are small, round, and yellow in color, while Red lentils, also known as Masoor, are small, round, and orange in color.
If you’d like to read more about the different kinds of lentils, here is a great page to do it.
Santorini Fava Beans
I recently went to Santorini, Greece and most of the restaurants offered “Santorini Fava Dip”, which was somewhat similar to this Yellow Lentil Hummus Dip.
Santorini fava is different from yellow lentils. It is Yellow split peas, that are grown on the island of Santorini and often used in authentic recipes. I got a package of these peas, when I was in Santorini, but I was also able to find these at a specialized grocery store in Bulgaria.
Why make a hummus with lentils?
Authentic hummus is made with chickpeas, but you can also use lentils and other beans to create a similar dip.
Yellow lentils cook quickly and produce a smooth and delicious texture, when blended with the appropriate seasonings.
How to make hummus with yellow lentils?
Ingredients:
- yellow lentils
- tahini
- olive oil
- garlic (preferably roasted garlic for a mild flavor)
- lemon juice
- salt and pepper
- seasonings
- toppings
Directions:
- Cook the lentils. Since these are split lentils, created by skinning green mung beans, they cook relatively fast. (Within 10-12 minutes)
- Let the lentils cool for a few minutes.
- Combine all ingredients in a blender/food processor.
- Blend until smooth.
- Adjust the flavors by adding more salt, pepper, lemon juice and other seasonings, if necessary.
- Transfer to a serving plate.
- Add toppings.
- Serve.
More lentil recipes:
- Easy Lentil Potato Soup
- Not another soup – try this Lentil Stew With Potatoes and Kale
- Red Lentil Soup Recipe – the perfect weekday soup, ready in under 30 minutes.
What to serve this yellow lentil dip with?
- Pair this lentil dip with my favorite Oven Baked Pork Chops
- Bacon Wrapped Chicken Thighs – what a great side dish to add to these juicy chicken thighs
- The flavors in this appetizer go very well with seafood. Try it with this Broiled Shrimp and enjoy!
Yellow Lentil Dip
Video
Ingredients
- 1 cup split yellow lentils
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1/4 cup tahini, stirred
- 2 garlic cloves, preferably roasted garlic
- 1/2 tsp salt
- 1/4 tsp black peper
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp smoked paprika, optional
- For topping, optional :
- Sesame seeds, chopped parsley and dill, pumpkin seeds, chopped olives
Instructions
- Bring a pot of water to a boil. Add lentils and cook for 10-12 minutes.
- Drain well and let them sit at room temperature to cool down for 5 minutes.
- In a food processor combine the lentils, tahini, olive oil, lemon juice, garlic, salt, pepper, cumin, coriander and smoked paprika.
- Blend until smooth. Transfer to a plate. Add toppings.
- Serve.
- Store in an airtight container in the fridge for up to 1 week.
I’m adding this recipe to my must-try list it sounds fantastic