Lemon Tahini Lentil Hummus is an easy, hearty, protein-packed vegetarian side or main dish, bursting with Middle eastern spices and flavors. This lentil hummus recipe is great with chips, rice, vegetables or on its own!
I’m sharing one of my favorite vegetarian recipes today! This yellow lentil hummus is actually an older recipe that got some recent photo upgrades.
This lentil hummus recipe is great as protein-packed meatless Monday dinner or side. It also makes for a great party appetizer with chips or pita bread!
What Do You Need For Lemon Herb Tahini Dip?
To make this lentil dip, you’ll need:
- lentils (green or yellow)
- olive oil
- tahini paste
- black pepper
- curry powder
- 1 tomato
- kale or other greens of your choice
Tahini is ground sesame seeds, if you’ve never bought it before. I’ve found this one to be the best tasting and ideal consistency. Sometimes it can be hard to find.
Tahini gives anything a creamy, milky texture so dips with tahini are my favorite. I use it in every batch of hummus I make, and I water it down to make it a dressing for my work salads.
How To Make Lentil Hummus
If you’re new to cooking with lentils, they are superb! 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.
And this lemon lentil recipe is tastier than any canned lentil dip.
I like to get them in bulk from Whole Foods, or I order these off Amazon and just have them delivered. While I made a yellow lentil hummus, you can use any color or variety of lentils you have for this lentil hummus recipe.
I’ve also made it as a red lentil hummus too!
Once you have your lentils on hand, you’re ready to make this lemon tahini lentil hummus dip.
Start by boiling your lentils. You will cook the lentils in a 3:1 ratio (3 cups of water per cup of lentils). Once you bring to a boil, cover and simmer for about 15-20 minutes.
While the lentils are cooking, you can start melting your butter in a large pan. Add the olive oil and garlic. Once the lentils are finished, add them to the same pan, along with the tahini, lemon juice, spices, rosemary, tomatoes and kale to make the lemon herb tahini hummus.
Stir for 3-5 minutes over medium-low heat and you have your lentil dip almost complete!
We love this as a dip, similar to my Pizza Beans recipe, which is ready in under 20 minutes!
Are Lentils Healthy?
Lentils are very healthy and a great vegetarian or vegan protein option! Plus, this lentil dip is chock-full of protein and fiber.
Just 1/4 cup serving of lentils provides you:
- 20% of your daily iron needs (more about the importance of iron here)
- 15 grams of fiber
- 13 grams of protein
- 15% of your daily potassium needs (potassium is an important electrolyte!)
Furthermore, lentils are naturally cholesterol free and gluten-free, if you’re into that or need those specifications in your lifestyle.
This dip is filling on its own, but we like to have it as a lentil appetizer as well.
What Should You Pair This Yellow Lentil Hummus With?
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.
Dips are so versatile, whether they be for accompaniments to your main meal, appetizers for group get-togethers (or football games!). Have you tried this avocado bean dip yet?
You can also 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!
- 1 cup yellow or 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.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 8mgSodium: 230mgCarbohydrates: 35gFiber: 9gSugar: 12gProtein: 10g
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!
More veggie recipes to dip into this lemon herb tahini dip:
- 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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