Yellow Lentil Hummus

This yellow lentil hummus puts a sunny spin on the traditional dip. Red lentils are puréed with tahini, avocado oil, and aromatic spices for a silky-smooth spread that’s subtly sweet, tangy, and warmly spiced. Perfect with pita, veggies, or as a bold sandwich spread.

Recipe Information

Total Time:

Yield:

5 cups

Ingredients

1½ cups red lentils

½ cup avocado oil

½ cup tahini

2 teaspoons lemon zest

3 tablespoons fresh lemon juice

1 tablespoon toasted sesame oil

1 teaspoon salt

1 teaspoon ground turmeric

1 teaspoon honey

½ teaspoon cayenne pepper

1 clove garlic, peeled

Roasted Chickpeas, for garnish

Salt-free garam masala seasoning, for garnish

Directions

In a large saucepan, cook lentils in boiling salted water according to package directions; drain well.
In a food processor, place lentils, avocado oil, tahini, lemon zest and juice, sesame oil, salt, turmeric, honey, cayenne pepper and garlic. Cover and process until smooth. Cool completely.
To serve, transfer hummus to a serving bowl. Garnish with roasted chickpeas and garam masala, if desired.