Lentils are a great alternative to chickpeas and butterbeans when making dips. They're slightly more robust in flavor, so can handle bolder flavour combinations. This Lentil Hummus dip has sundried tomatoes and basil added to it for a rich, savory flavor you'll want to spread on everything.
If you love dips, and you love lentils, you'll love this lentil dip! It's a little more robust than chickpea hummus, with a great peppery flavor. Just like it's chickpea counterpart it's packed with good-for-you fiber,
Make sure to serve it with some crackers and crudites. It makes a great platter with other dips such as this Avocado, Olive & Jalapeño Dip.
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🫘Ingredients
Here are the simple ingredients you need to make this lentil dip.
- Cooked Lentils: I like to use Puy or Brown lentils as they have a lovely peppery flavor.
- Tahini
- Lemon Juice
- Sundried Tomatoes - preferably ones that have been marinated in olive oil and herbs.
- Garlic
- Chili flakes
- Sea Salt to taste
See recipe card for quantities.
👩🍳Instructions
How to make the hummus:
- To the bowl of your food processor or blender add all the ingredients.
2. Blend the mixture until you have the desired consistency. Thick and creamy is best!
Top with chopped sundried tomatoes, a few extra unblended lentils, some basil leaves and a drizzle of extra-virgin olive oil or the oil from your sundried tomatoes.
Hint: Drain the sundried tomatoes well, and use their oil to dress the hummus later.
🌶️Substitutions & Variations
Here are some great ways you can switch up this hummus flavor. Switch up the flavor profile by adding in different spices in different combos:
- Spicy - Add cumin, turmeric, a dash of garam masala for an Indian inspired hummus.
- Herby -get fresh with lots of fresh parsley and mint for a zingy version.
🔪Equipment
You'll need a good blender or food processor to make this hummus dip.
🫙Storage
This recipe will keep well in the fridge in an airtight container for up to a week.
Top tip
Use a little of the lentil cooking water to help emulsify and blend the hummus.
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📖 Recipe
Lentil Hummus with Sundried Tomatoes
Equipment
- 1 Blender
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 200 g (1 cups) cooked puy or brown lentils (Cook your own is best... or use the pre-packed or tinned type)
- 60 g (¼ cup) Tahini
- 60 ml (¼ cup) lemon juice
- 50 g (½ cup) sundried tomatoes
- 5 g (⅓ cup) fresh basil (small handful to taste)
- 1 cloves (1 cloves) garlic
- 1 teaspoon (1 teaspoon) chili flakes
- salt to taste
Instructions
- Put the cooked lentils, and all other ingredients into a blender.
- Blend until smooth and creamy.
- if you need to, add a little water to thin mix if its a bit thick.
- Add salt to taste.. and taste to see if you need to adjust with extra lemon or salt.
- Serve in a bowl with olive oil and lots of crudites and bread for dipping.
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