The Kitchen Docs

This lentil walnut hummus is an even yummier take on traditional hummus. Use lentils instead of chickpeas and add toasted walnuts for a deep nutty flavor. Lightly spiced with turmeric and paprika, this lentil hummus is smooth, creamy, vegan and gluten-free. A perfect healthy snack!

“I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Such strange times, friends! I hope you all are staying safe and healthy. One thing is for sure, that with this stay at home situation there is a lot more cooking has been going on. Breakfast, snack, snack, lunch, snack, pre-supper snack, dinner, post dinner snack, pre-bedtime snack. Do you see a pattern here. Too much snacking going on! Balancing working with home with home schooling and heavy snacking demands has this mama scrambling. This lentil walnut hummus recipe happened out of necessity and is here to stay!

An even more nutritious hummus!

This lentil walnut hummus recipe is perfect for present times. Gather some pantry ingredients that are rich in nutrients, are easy on the pocket and score big on flavor scale. Lentils are a humble and nifty ingredient that cook quickly and add a nutritious punch. Make Daal Makhani or humble moong daal; lentil shepherd’s pie or this lentil deep fried bread (moong daal poori). Limitless possibilities!

A handful of California walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet.​ Regardless of your flavor preference, walnuts are the only nut to provide an excellent source of the plant-based omega-3, ALA (2.5g/oz) (you can find more information at: https://walnuts.org/health-professionals/ ).

So for this hummus recipe, ditch the chickpeas (though I love them), and adopt the lentils. Cook the lentils with a pinch of turmeric and you have beginning of creamy, nutty hummus. Paprika (I finally used paprika that a friend got for me from Hungary…yay), lemon juice, garlic and tahini are other, easy to find ingredients. Since we are adding walnuts, even if you do not have or cannot find tahini, you can skip it. A good quality olive oil will seal the deal. If you like some kick in your hummus, you can add some cayenne or even green chili. I won’t tell anyone, I promise.

Recipe run down:

Begin by cooking your lentils in double the amount of water. While the lentils are cooking, prep rest of the ingredients – toast the walnuts, peel the garlic and squeeze the lemon juice. Once the lentils are done, all you need to do is put all the ingredients in a food processor or a blender and give it a whirl. Transfer to a serving bowl, drizzle some evoo, sprinkle some paprika and top with more toasted walnuts. Serve with your favorite chips, naan (this homemade recipe is perfect), pitas or fresh crudites. A perfect, creamy, healthy, nutty and filling snack!

Here is your handy dandy printable:

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Lentil Walnut Hummus

An even yummier take on traditional hummus. Use lentils instead of chickpeas and add toasted walnuts for a deep nutty flavor. Lightly spiced with turmeric and paprika, this lentil hummus is smooth, creamy, vegan and gluten-free. A perfect healthy snack!

Course Snack

Cuisine American

Keyword gluten free, Hummus, Lentils, Snack, vegan, Walnuts

Prep Time 10 minutes

Cook Time 10 minutes

Servings 6

Ingredients

• ½ cup Red lentils
• 1 cup Water
• 1 cup California walnuts divided
• ¼ tsp Turmeric powder
• 2-3 cloves Garlic
• 2 tbsp Tahini
• 1 tsp Paprika
• 1 Lemon juiced
• ¼ cup Extra virgin olive oil
• Salt and black pepper to taste

Instructions

1. Rinse the lentils a couple of times in plenty of water
2. Set a sauce pan with 1 cup of water and drained lentils on high heat.
3. Add the turmeric powder, a pinch of salt, cover and bring the water to boil. Once boiling, reduce the heat to low.
4. Simmer until all the liquid has been absorbed by the lentils, about 10 minutes.
5. While the lentils are cooking, set a small skillet on medium high heat. Add the walnuts and toast until fragrant, about 3-5 minutes.
6. Check the lentils for doneness, they should be al-dente which means that not too mushy. Let cool for about 5 minutes.
7. Place the lentils, ¾ cup of toasted California walnuts and rest of the ingredients (except extra virgin olive oil) in a food processor or blender and blend until smooth.
8. With blender/food processor running, carefully stream in the olive oil until the hummus is nice an light.
9. Spoon the hummus into a bowl, drizzle some olive oil, sprinkle with some more paprika and top with rest of the toasted walnuts.

10. Serve with toasted pitas, naan, chips or crudité. Enjoy!!

I hope you give this recipe a try and love it as much as we do. If you make it, please don’t forget to share and tag @thekitchendocs. It will make my day!!

Love – Vaishali.