Go Back
+ servings
Vegan and Glutenfree hummus made with Lentils and Walnuts
Print Recipe
5 from 1 vote

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!
Prep Time10 minutes
Cook Time10 minutes
Course: Snack
Cuisine: American
Servings: 6
Author: Vaishali

Ingredients

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

Instructions

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