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Spiced Lentil and Chickpea Hummus with Yogurt and Herbs

Spiced Lentil and Chickpea Hummus with Yogurt and Herbs

Looking for a bold and flavorful appetizer that will steal the spotlight at your next gathering? This Spiced Lentil and Chickpea Hummus with Yogurt and Herbs is a vibrant twist on classic hummus, blending red lentils, chickpeas, and aromatic spices into a creamy dip. Topped with a dollop of tangy yogurt and fresh herbs, it’s not just a crowd-pleaser—it’s a dish that invites everyone to dig in.

Why You’ll Love This Recipe

This spiced hummus is a delightful fusion of flavors and textures, making it an irresistible choice for any occasion. It’s easy to prepare, packed with protein, and offers a unique taste experience that will have your guests coming back for more.

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  • Rich in flavor with a perfect blend of spices.
  • Quick to prepare, making it ideal for busy hosts.
  • Versatile and can be enjoyed with various dippers.
  • Healthy and satisfying, without sacrificing taste.
  • Great for meal prep and gatherings.

Ingredients

  • 1 cup red lentils
  • 1 cup canned chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 1 large garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Juice of 1 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup plain yogurt
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon olive oil (for drizzling)
  • Extra herbs for garnish (optional)

How to Make Spiced Lentil and Chickpea Hummus

  1. Rinse the red lentils under cold water until the water runs clear. In a medium saucepan, combine the lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the lentils are tender. Drain and let cool slightly.
  2. In a food processor, combine the cooked lentils, chickpeas, tahini, olive oil, garlic, cumin, smoked paprika, lemon juice, salt, and pepper. Blend until smooth, scraping down the sides as necessary.
  3. If the hummus is too thick, add a little water or more olive oil until you reach your desired consistency. Taste and adjust seasoning if needed.
  4. Transfer the hummus to a serving bowl. Top with a dollop of yogurt and drizzle with olive oil. Sprinkle chopped cilantro and any additional herbs for garnish.
  5. Serve immediately or chill in the refrigerator for up to an hour before serving to let the flavors meld.

Tips for the Best Results

  • Ensure your lentils are fully cooked to achieve a creamy texture.
  • For an extra flavor kick, add a pinch of cayenne or chili powder.
  • Blend the hummus longer for an ultra-smooth consistency.
  • Adjust the garlic and lemon to suit your taste preferences.

Easy Variations

  • Swap out the cilantro for parsley or mint for a different herbaceous note.
  • Add roasted red peppers or sun-dried tomatoes for a rich flavor boost.
  • For a nut-free version, replace tahini with sunflower seed butter.

What to Serve With It

  • Fresh vegetable sticks (carrots, cucumbers, bell peppers)
  • Warm pita bread or pita chips
  • Crackers or tortilla chips
  • Grilled meats or fish as a flavorful sauce

Storage and Reheating

Store leftover hummus in an airtight container in the refrigerator for up to 4 days. The flavors will deepen over time. If the hummus thickens, stir in a little water or olive oil before serving again.

Recipe Card

Spiced Lentil and Chickpea Hummus with Yogurt and Herbs
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4-6 servings
Ingredients:

  • 1 cup red lentils
  • 1 cup canned chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 1 large garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Juice of 1 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup plain yogurt
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon olive oil (for drizzling)
  • Extra herbs for garnish (optional)

Instructions:

  1. Rinse the red lentils under cold water until the water runs clear. In a medium saucepan, combine the lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the lentils are tender. Drain and let cool slightly.
  2. In a food processor, combine the cooked lentils, chickpeas, tahini, olive oil, garlic, cumin, smoked paprika, lemon juice, salt, and pepper. Blend until smooth, scraping down the sides as necessary.
  3. If the hummus is too thick, add a little water or more olive oil until you reach your desired consistency. Taste and adjust seasoning if needed.
  4. Transfer the hummus to a serving bowl. Top with a dollop of yogurt and drizzle with olive oil. Sprinkle chopped cilantro and any additional herbs for garnish.
  5. Serve immediately or chill in the refrigerator for up to an hour before serving to let the flavors meld.

Notes: Adjust seasoning to taste and feel free to experiment with additional spices or toppings.

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