Spicy Lentil Hummus
Spicy Lentil Hummus

It’s outside the box. It’s unique. It’s Spicy Yellow Lentil Hummus.
Spicy Lentil Hummus

The traditional chickpea hummus will forever be a staple in my home. It has come to the rescue countless times - after school snack, meal on the run, appetizer, and I’ve even given homemade hummus and pita chips as part of a gift basket! 

I will never abandon my beloved chickpea hummus! But I don’t believe the chickpea is a jealous pea. I feel it can share the spotlight with other legumes. That is why I’ve been experimenting with different ingredients. Of course, my black bean hummus is outstanding. But this one - this one is worth the chatter. It’s outside the box. It’s unique. It’s Spicy Yellow Lentil Hummus. 

Join us in our love affair with hummus! CRAZY FOR YUMMY HUMMUS.


2 cups prepared yellow lentils
¼ cup red onion
2 garlic cloves
1 date
2 Tbls. olive oil
2 Tbls. tahini
Salt & pepper
¼ tsp. red pepper flake

Prepare yellow lentils according to directions. Then cool for about 2 hours.

Add the onion, garlic & date to a food processor or blender, pulse until mostly smooth. Add the remaining ingredients and mix on med-high until smooth and creamy. You may need to add more oil if it’s too pasty.

Let refrigerate for at least one hour to let the red pepper flake mature to its full flavor potential before serving.

Smear it on a turkey wrap. Feature it with crackers and an array of veggies. Top off a salad. Stuff a pita with it alongside a falafel and cucumber. Hollow out a bell pepper & fill with hummus and drizzle with olive oil. Lightly coat chicken or portobello mushrooms with hummus before you grill. Add to a pasta salad instead of mayonnaise. Or whisk with olive oil and use as a protein packed salad dressing.

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