Lentil Hummus



So this week I found myself with A LOT of extra lentils in my fridge, wayyy more than I meant to have. I made a lentil salad last week and just cooked way too many so I decided to get creative with the leftovers and make something different. We had recently run out of hummus, and me being a hummus addict thought, “I wonder if I can make hummus out of lentils?” So I looked online and found this recipe from WholeLiving.com. It is so yummmyyy!! If anyone is either a huge lentil fan, hummus fan, or is just looking for something different then you should definitely try this out. It’s super easy to make. Below is the recipe from WholeLiving for your convenience. 


  • 1 cup brown or green lentils
  • 1/4 cup cashew butter
  • 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 large lemons)
  • 1/2 teaspoon finely grated garlic
  • 1/2 teaspoon hot sauce, such as Cholula
  • Coarse salt
  • 3 teaspoons extra-virgin olive oil
  • 1 1/2 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.