Lemon Tahini Lentil Hummus

  Jan 16, 2019  |  #Entrees

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!

Lemon Tahini Lentil Hummus, a protein-packed vegetarian appetizer and meal option

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!

Lemon Tahini Lentil Hummus, a protein-packed vegetarian appetizer and meal option

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.

Lemon Tahini Lentil Hummus, a protein-packed vegetarian appetizer and meal option

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

5 from 2 votes
Lemon Tahini Lentil Hummus, a protein-packed vegetarian appetizer and meal option
Lemon Tahini Lentil Hummus
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

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!

Course: Appetizer, main meal, vegan, vegetarian
Author: Sarah Schlichter, MPH, RDN
  • 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
  1. Cook lentils according to package directions. I cooked mine on low for about 20 minutes.
  2. 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.
  3. 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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Lemon Tahini Lentil Hummus, a protein-packed vegetarian appetizer and meal option

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.

Lemon Tahini Lentil Hummus, a protein-packed vegetarian appetizer and meal option

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!

Crispy Turmeric Parsnip Fries

Turmeric Baked Cauliflower

Buttery Cheddar Smashed Potatoes

Balsamic Maple Roasted Vegetables

What’s your favorite way to use lentils?

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49 responses to “Lemon Tahini Lentil Hummus

  1. I love these types of dips!!! Absolutely delicious and I definitely agree that Mediterranean flavors are simply the best. I bought a new Greek hummus this week (which is garlicky and has chickpea chunks) and I was practically licking the empty container, I can only imagine that this would be even better!

  2. I LOVE lentils! What a great idea to make them into a dip! And oh my gosh! I love rosemary and tahini! Such great ingredients!! I want this dip and chip combo for lunch tomorrow!!
    xoxo Cailee!

  3. Yummm this reminds me of kale lentil lemon tahini salad I cook up – only amped up on the lentils. I would totally make this and just throw it inside a wrap or sandwich. Aren’t these the funniest dishes to experiement with? Just keep throwing things in till it’s right. Well done!!

    1. My mind loves lemon kale and tahini together – as usual, it sounds like we are on the same wave length 🙂 It would be AWESOME inside a wrap, that’s a wonderful idea! I love throwing things together and making it work.

  4. Even though I know their benefits I by far don’t eat lentils often enough but really should. Your dip sounds amazing and kale added in? Bonus! I’ll be over for your next get-together then.
    One of my favourite lentil dish is a traditional dal my uncle who’s been living in India for some time years ago prepares. I tried cooking it myself using his recipe but it didn’t work. There must be some hidden magic ;).

  5. This dip looks so hearty. I just love lentils, but I don’t cook them very much. That needs to change, because this looks like such a filling, hearty nutritious snack for my family. And wow? Ed won that race after sleeping in an airport? I probably would have stumbled through a race like that.

  6. I love lentils and am always looking for new ways to gobble them up! Though Ive never tried tahini before. I know- what kind of food blogger am I? I just never had a reason to buy it before! Guess I do now 😉

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