This Lemon Tahini Lentil Hummus is an easy, hearty, protein-packed vegetarian side or main dish, bursting with Middle eastern spices and flavors. It’s great with chips, rice, vegetables or on it’s own!
I’m sharing one of my favorite recipes today, this Lemon Tahini Lentil Hummus. This yellow lentil hummus is actually an older recipe that got a photo upgrade. Slowly and surely, I’m aiming to upgrade some of my older (yet delicious) recipes because I think some of the older photos may not give the dish the credit it deserves.
I hope you’re having a great week so far. It’s been a perfect mix of fun and productivity over here, which is how I like it. If I’m not adding enough “fun” or “for me” things, I can easily get burned out. Similarly, I can also feel overwhelmed if I’m not accomplishing anything. So, these weeks are good.
Now, I’m already looking forward to tonight’s Meatless Monday dinner. I have learned, as of late, just how much I adore lentils. I’m smitten big time. They can take on a variety of flavors, complement any dish as a topping or the main ingredient, and obviously, pack quite the nutritional punch. I like to get them in bulk from Whole Foods, or I order these off Amazon and just have them delivered. Doesn’t get much easier than that!
And, is there such thing as too many dips and hummus options? Not in this house. Dips are so versatile, whether they be for accompaniments to your main meal, appetizers for group get-togethers (or football games!) or just snacks when you open the cabinet and start munching on chips out of the bag (or..is that just me?)
Especially when it’s mediterranean-esque. Once I start with these flavors, I. can’t. stop. We’ve added tahini to keep it nice and creamy, lemon for a burst of acidity, and tomatoes and kale for color and antioxidants.
At least, in the back of my mind, I know homemade dips like this one are free from crazy ingredients and preservatives, so I have more piece of mind while enjoying it. Also, this one particularly, is CHOCKFULL of protein and fiber, thanks to the lentils. If you’re looking for healthy lentil recipes, look no further.
Lentils’ nutrition facts
I bet you didn’t know that just 1/4 cup serving of lentils provides you:
- 20% of your daily iron needs
- 15 grams of fiber
- 13 grams of protein
- 15% of your daily potassium needs
Furthermore, lentils are naturally cholesterol free and gluten-free, if you’re into that or need those specifications in your lifestyle.
On another note, I’m also an avid tahini lover. Tahini is ground sesame seeds. I’ve found this one to be the best tasting and ideal consistency. Sometimes it can be hard to fine. Tahini gives anything a creamy, milky texture. I use it in every batch of hummus I make, and I water it down to make it a dressing for my work salads.
Having some extra tahini on hand, I wanted to make something that used it in a different way. I scanned the cabinets for beans, but instead, my eyes darted to the dried lentils, and took on the challenge of creating something combining the two. I added the flavors and taste tested as I went along and this is what I came up with.
How to Make An Easy Tahini Lentil Hummus
This Lemon Tahini Lentil Hummus is an easy, hearty, protein-packed vegetarian side or main dish, bursting with Middle eastern spices and flavors. It's great with chips, rice, vegetables or on it's own!
- 1 cup green lentils
- 1 tbsp butter (or oil if vegan)
- 2 tbsp olive oil
- 2 cloves garlic
- ¼ cup tahini paste
- Juice of four lemons (or 2 Tbsp lemon juice)
- ¼ tsp black pepper
- ¼ tsp salt
- 1/2 tsp cumin
- ¼ tsp curry
- 1 sprig fresh rosemary
- 1 large tomato, diced
- 2 cups kale
- Cook lentils according to package directions. I cooked mine on low for about 20 minutes.
- While the lentils are cooking, add the butter and olive oil to a large pan over medium high heat. Once the butter melts, add the garlic and cook for three more minutes.
- Add the cooked lentils, tahini, lemon juice, spices, rosemary, tomatoes and kale (or other choice of green). Stir for 3-5 minutes over medium low heat.
Ya’ll — This dish is fool-proof, even if you’ve never cooked with lentils before. Fear not! You cook them in a 3:1 ratio (3 cups of water per cup of lentils). Once you bring to a boil, you simmer for about 15-20 minutes. Once the lentils are done cooking, it’s a free for all party, meaning you can throw everything in the same pan! My favorite kind of dishes, like my one-pan baked chicken.
YAY! Aka, let these suckers simmer, and you can clean the dishes/fold the laundry/chat on the phone/read blogs/watch the news, etc. It just makes life simpler.This lemon tahini lentil hummus is delicately balanced with the lemon juice and garlic, and the spices can be customized to your liking. AND it’s a 30 minute vegan or vegetarian dinner option.
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While this is a filling dip on its own, you can also choose to extend the servings by using it as an appetizer with pita chips or bread. Or, use it as a topping for salads or over rice/quinoa.
Also, I’m very partial to just eating it out of the pan. Less clean up. If you try this dip, I hope you enjoy it as much as we did in this household!
Looking for more hummus and veggie recipes?
This Sweet Potato Hummus is more like a cookie dough dip and dessert, but delicious none the less!
What’s your favorite way to use lentils?