Sneaky Red Lentil “Hummus” & Kitchen Sink Veggie Wrap

138 comments

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Yesterday, I somehow found myself depleted of my hummus stash, which let me tell you, I rarely let happen. Hummus addicts must have a stash at all times! Normally, I wouldn’t be able to blame Eric for this one, but he has recently fallen in love with hummus after years of me pestering him to try it. Now, I’ve created a monster who eats all my hummus. It’s karma, clearly.

I was also out of dried chickpeas and canned chickpeas, so making the hummus that changed everything was out of the question. That was when the red lentils caught my eye hidden in the back of my messy cupboard.

Knowing how fluffy and soft red lentils get when cooked, I figured that I could use them for a base in a spread, very similar to hummus. Red lentils have a fairly neutral taste (although a bit earthier than chickpeas), but I figured they would blend well into the other ingredients. Plus, they cook extremely fast so I knew it wouldn’t set me back much time.

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It looks just like hummus, right?

After adding some lemon juice, tahini, sea salt, garlic, and a touch of olive oil, I had a spread that was very similar to hummus. It doesn’t taste exactly the same, but it’s delicious in its own unique way. Best of all, this dip took me about 15-20 minutes, and that includes cooking the lentils. Not too shabby!

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I now had a lovely base for my wrap! I gathered some random veggies in the crisper (green onion, tomato, avocado, kale, red pepper, pea shoots) and went to town.

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You can use this recipe below as the “base” recipe and leave it as is (think of it as a classic hummus) or have fun playing around with mix-ins. I could see Indian and Mexican flavours working very well here. I added in a couple sun-dried tomatoes and some smoked paprika, but to be honest I preferred it best plain.

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Sneaky Red Lentil “Hummus”

Make this spread as a fun alternative to chickpeas! It’s not only similar in appearance, but taste too. Red lentils also tend to be easier to digest, so if you have problems with chickpeas I encourage you to give this a try.

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Yield: 1 heaping cup

Ingredients:

  • 1/2 cup uncooked red lentils + 1 & 1/4 cup water
  • 1 garlic clove, peeled
  • 5 tbsp fresh lemon juice
  • 1 tbsp tahini
  • 1 tsp extra virgin olive oil
  • 1/4 tsp fine grain sea salt, or to taste
  • water to thin out, if needed
  • Herbs & seasonings of choice, if desired

 

1. Pick through the lentils to make sure there are no pebbles and rinse in a small colander. In a medium-sized pot, add the lentils and 1 & 1/4 cup water. Bring to a boil, reduce heat to low, and cover, simmering until the water is absorbed or about 10-13 minutes. Stir the lentils frequently to prevent them from sticking to the pot.

2. With the food processor running, drop in the clove of garlic to mince. Add the cooked lentils, along with the lemon juice, tahini, and olive oil. Process until smooth. Add a touch of water if necessary to thin out.

3. Add salt to taste and other herbs and seasonings if desired.

Nutritional info: (per 2 tbsp) 45 cals, 1 gram fat, 7 grams carbs, 60 mg sodium, 1 gram fibre, 3 grams protein.

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Have a great weekend and goodluck to Nik Wallenda tonight! Anyone going to watch?

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{ 138 comments… read them below or add one }

1 Laura @ Sprint 2 the Table June 15, 2012

What a cool idea! I could see this being really good with some miso and nori flakes for an Asian twist!

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2 Angela June 15, 2012

that’s a great idea Laura. Let me know if you try it out.

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3 Kamaile June 15, 2012

I had a vegan wrap similar to “sushi” once. It had a thin layer of rice, lots of veggies, avocado, pickled ginger (!!!) and a ginger miso dressing. SO GOOD, I still need to recreate.

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4 Alisha @ Pink Spatulas June 15, 2012

I’m on a lentil kick right now, so I can’t wait to try it out! Looks like a perfect summer lunch.

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5 Stefanie June 15, 2012

Thank you for this recipe. Now I have a use for those red lentils I keep looking at in my pantry. :)

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6 Angela June 15, 2012

they’ve been lurking forever in my pantry too. I tend to only think of them for curry or soup, but this is a great way to use them in the summer.

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7 Leanne @ Healthful Pursuit June 15, 2012

Oh my gosh, you’re always a step ahead of me! Just yesterday I wondered what hummus would be like if I used lentils, you beat me to the punch. Good to know though, now I don’t have to waste any ingredients. Will definitely, most certainly be making this tomorrow.
Also, karma for getting Eric addicted to hummus – I feel you on that. I have Kevin addicted to carrots. He goes through BAGS of them in a week. Every time I go to make a salad and want a carrot, it seems were fresh out. I planted a garden this year and all I planted were beets and carrots. I don’t doubt that once the tops start popping out of the soil, he’ll be the first one picking out all the carrots. Sheesh!
Have a good weekend, Angela!

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8 Angela June 15, 2012

hah I don’t think I’m the first one to use red lentils in a dip. I wonder if other types would work though? Eric is a huge carrot fan too…the other night I grated a bunch for some muffins and I came downstairs and half the carrots were gone and he was eating a plate of plain shredded carrots. Normal…

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9 Lindsey June 15, 2012

I love hummus in wraps too, I will have to try this out!

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10 Janae June 15, 2012

I don’t think I mentioned this, but I love how you say “flavours” instead of flavors.

Also, I love red lentils! They are such an underestimated little legume. The first time I made them, I was surprised that they no longer were red, but yellow. Delicious, protein packed, & versatile.

Love your step-by-step wrap tutorial, btw!

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11 Jeanine June 15, 2012

Love it! Red lentils with roasted red peppers and roasted garlic blended makes a great wrap spread as well!

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12 Angela (Oh She Glows) June 15, 2012

mmm that does sound good

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13 Joanna June 15, 2012

Love this alternative. I always have lentils on hand but always run out of chickpeas. Thanks! Have a good weekend. We’re going to have nice weather :)

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14 Angela @ Eat Spin Run Repeat June 15, 2012

This is such a great idea! I don’t normally buy dry red lentils because it seems whenever I try to cook them, they just turn to mush. However, that’s ideal for this recipe!! Come onnnnn lunch time! :)

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15 kristle June 17, 2012

yeah, mine turned to mush today when i made this! can lentils go bad? i may have just overcooked them because i didnt notice it was boiling for probably a few minutes, but after processing the lentil mush, it was way too watery for hummus. i added in a cup of canned chickpeas though and adjusted the seasoning.

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16 Jen N September 19, 2012

Red lentils cook a lot faster than other lentils. Maybe just keep an eye on them and be prepared to take them off the stove early? I’ve made some really yummy things with red lentils!

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17 Erica { EricaDHouse.com } June 15, 2012

Every time I make a wrap for my boyfriend he requests I slather it in hummus first – I’ll have to sneak this in one day and see if he notices :D

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18 Jessica @ Dairy Free Betty June 15, 2012

Mmmmmmm!! Love this idea!! I have sprouted lentils (from Costco) in my cupboard, I wonder if it will work!

My Newfoundland In Laws make Peas Pudding – which is yellow split peas – I made it a bit thinner and it’s awesome as a dip or a spread!! SUPER high in protein.

PS. Thanks for the cupcake recommendation, I’ll be making them today!!

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19 luv what you do June 15, 2012

I am always looking for more recipes using the colorful lentils in my pantry. I love this one and since Have tahini in the fridge right now, I may be making this for lunch. What a great looking and creative sandwich!

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20 Ruth June 15, 2012

What a great idea! I can’t wait to try it. I keep buying lentils and then realizing when I put them in the cupboard that I already have a bunch of them…!

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21 Heather (Heather's Dish) June 15, 2012

oh, good idea on the lentils! i love the earthy/peppery taste that they have!

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22 StoriesAndSweetPotatoes June 15, 2012

Such a good idea. I have SO many lentils I need to use up!

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23 Debbie @ Live from La Quinta June 15, 2012

Hmmm, I have some red lentils at home. That looks delicious.

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24 Christina June 15, 2012

What brand/kind of wraps do you use? I have such a hard time finding a whole grain wrap that doesn’t crack when I roll it up!

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25 Wynter June 17, 2012

Have you tried lightly steaming your wraps before using them? I dampen some paper towel to sort of ‘sandwich’ my wrap, then microwave for no more than 30 seconds (too much time makes it gummy and chewy).

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26 Christina June 18, 2012

I haven’t tried that!! Thank you :)

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27 Kim @ Living, Laughing & Losing June 15, 2012

I love hummus in my wraps! I never would’ve thought to use lentils but it looks delicious! Thanks for sharing. :)

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28 Anna June 15, 2012

That is SUCH a brilliant idea! I babysit for a two-year old, who LOVES hummus, but does not like lentils and beans. I have a feeling his Mum would be super pleased, if I would make this for him! Plus, then I could eat a whole bunch, too!

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29 Katrina June 15, 2012

This wrap is so chalk full of goodness and I love that red lentil hummus!

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30 Julie (A Case of the Runs) June 15, 2012

Hmmm, I’ve never thought about making red lentil hummus… I tend to stay away from red lentils for some reason, even though they cook so much faster than the green variety!

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31 Allison F. June 15, 2012

This is absolutely ingenius! We often find ourselves in a hummus crisis (lol), and there just isn’t the time to soak and cook the chick peas. I will absolutely try this soon! SO smart. Thank you, Angela!

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32 Angela (Oh She Glows) June 16, 2012

I hope you enjoy it! I agree, it’s nice to know a quicker method exists.

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33 Tonya June 15, 2012

U can eat pea shoots?? May have to keep that in mind since my container peas don’t seem to want to produce anything but shoots!

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34 Meredith @ DareYouTo June 15, 2012

Way to save the day! Looks delish

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35 Caralyn @ glutenfreehappytummy June 15, 2012

oh that wrap looks delicious! I love the avocado in it! mmm! and i hate when i run out of hummus…total day ruiner! haha thanks for sharing!

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36 Michelle June 15, 2012

Hi Angela,

This looks absolutely delicious and is about to be my weekend lunch. I just wanted to share with you a substitute for tahini. I am not a tahini fan and feel that it ruins hummus (but that is just my opinion). It took me years to figure out what to use in place of it, but I found it – zucchini! It makes a huge difference to the moisture of the hummus plus you’re getting the added nutrition. Anyway, I just thought that I’d share, in case you ever run out of tahini.

Thank you!

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37 Catherine June 18, 2012

Thanks for sharing this, Michelle! My husband has a sensitivity to sesame, and I have never found a good enough substitute for homemade hummus without tahini! Tried avocado once, but it wasn’t quite the same. Will definitely try zucchini.

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38 Angela (Oh She Glows) June 19, 2012

Thanks for the tip, I will have to try that sometime!

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39 Averie @ Averie Cooks June 15, 2012

Your sneaky hummus looks so creamy and smooth and perfect! And what a perfectly-rolled wrap. It’s so tight and even. Sometimes mine are a total mess :)

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40 Wendy Irene June 15, 2012

I have tons of lentils in my fridge just waiting to be made into hummus. Plus I have wraps. I think I know what I’m having for lunch. Have a great weekend, Angela!

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41 The Mrs @ Success Along the Weigh June 15, 2012

I had good intentions when I bought lentils, then I threw them out. Now I’m going to buy them again and use them for more than a snazzy votive candle filler. (Uncooked of course…HA!)

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42 Lynn June 15, 2012

I have not tried hummus! Is this the first recipe for it that u would suggest I begin with?
I know its good for me and I want to like it. thx LInda

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43 Angela (Oh She Glows) June 16, 2012

I would start with the one I linked to at the top of the post. It can be adjusted to taste, well, as most dips can I guess :)

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44 Anna @ The Guiltless Life June 15, 2012

Ooh I love wraps. There is no better lunch than a packed in there veggie wrap or pita. Extreme Pita is one of my fave on-the-go lunch spots!

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45 Ariel Scheirer June 15, 2012

Try kicking it up with some spicy oil (oil with cayenne) and some chopped dried apricot and toasted pumpkin seeds. Now THAT is my favorite yellow lentil hummus ever.

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46 Nikki @ Fresh Young Coconut June 15, 2012

I’m so grateful for every non-chickpea version of hummus that I find because I’m one of the unlucky ones who LOVES HUMMUS but doesn’t digest chickpeas very well. So, hurray and thank you for another awesome hummus-y idea! The wrap looks fantastic too. I love being able to use the the random veg in the crisper drawer.

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47 Lauren June 15, 2012

Great idea! I love red lentils, especially in dal, so I’m sure to love this!

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48 Silvia @ skinny jeans food June 15, 2012

That wrap looks so good!

I guess in the end one can make ‘hummus’ with any kind of bean, chickpea or lentil. Reminds me of a great dip of one of Giada di Laurentiis food network shows: a can of rinsed cannellini beans, 1 TB olive oil, garlic, rosemary and salt and pepper. For those surprise summer guest, or for a wrap!

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49 jasper @ crunchylittlebites June 15, 2012

I am always afraid that I am going to burn out the motor on my food processor. Do you just say “do or die?” and go for it? :)

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50 Nicole Davis June 15, 2012

This recipe sounds delicious! I’m going to have to give it a try over the weekend, thanks for sharing!

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51 Lena June 15, 2012

This looks so good and has 3 of my faves avocado, hummus and cilantro. I’ll definitely be trying this recipe.

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52 Noelle (@singerinkitchen) June 15, 2012

NICE, I wonder if I can get it past my non-lentil-loving hubby. Hmmm. Yummy wrap.

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53 Alook Training June 15, 2012

This. Looks. AMAZING! Thanks so much for sharing- it’s always fun to see what delicious concoctions you can find from the leftovers in your cupboard :)

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54 Jo June 15, 2012

This reminds me of a “masala lentil dip” I bought at a Trader Joe’s. It wasn’t blended, but it sure was delicious!

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55 Megan June 15, 2012

I am obsessed with this recipe! Thank you so much, hummus is one of my favorite foods but for some reason tends to bother my stomach. I cannot wait to make this recipe!

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56 Reem June 15, 2012

This looks great. Cant wait to try it.
I’d like to know something, Angela. Does being vegan actually help in any way in overcoming eating disorders? Does it make crap food less tempting?

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57 Becca June 15, 2012

I make my red lentil hummus with an Indian twist, as you suggested. I throw in PUMPKIN SEED butter instead of tahini (but tahini works fine too), and add some cumin, graham masala, and a wee bit of cinnamon. I’ve even done a curry one with curry powder and some cayenne for extra heat.

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58 Natalie @ Fresh Life Findings June 15, 2012

My hummus keeps getting eaten too! My husband used to think it was the healthy crap and now he eats it all the time! Which means I always have to restock. These wraps look so fresh and delicious!

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59 Hailey June 15, 2012

All I can think is why haven’t I tried this before?! I love making a black bean, cilantro, lime, and jalapeno dip when I get sick of hummus and I’m in the mood for something spicy. :-) Have a good weekend!

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60 Grace @ Grace Dishes June 15, 2012

I went through a lentil addiction a month ago where I was putting it in everything – salads, curries, soups, stews…etc. They are delicious!

Your spread looks amazing! I know what you mean about a hummus addict always needing a “stash”. My local Publix has the most amazing cilantro-jalapeno hummus!

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61 Katie S. June 15, 2012

All the recipes I’m seeing lately call for tahini, which is something I never have. In fact, my local Kroger store doesn’t carry it. The closest Whole Foods is an hour away! Is there a way to make it, or is there a substitute for it?
Thank you for your blog and recipes.
Katie

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62 eileen June 15, 2012

Yea..can’t wait to try!
Will be watching the excitement on tv…need to rest up for my sprint triathlon on Sunday!!! Might be whipping up some wraps for after the race :)
Thanks Angela

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63 Valentina June 15, 2012

Angela! I actually made this a few weeks ago, I had bought red lentils and had no idea what to do with them so I made hummus, it’s really yummy and it was so creamy, lovely flavour!

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64 Megan June 15, 2012

Great idea! These look so delicious and full of colour (I love when food is so vibrant in colour!)

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65 Madison @ Pilates Makes You Happy June 15, 2012

This looks delish. I wonder if you could possibly make hummus out of black beans? Hmm.

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66 Lia June 15, 2012

I like that idea to use lentils instead of chick peas. Lentils have more protein?

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67 Lisa @ The Raw Serenity June 15, 2012

This wrap looks amazing! I am will defiantly have a hummus wrap today for lunch now.
I also seem to have the same problem with the hummus disappearing. I make a double batch and when the boys find it they eat all but leave me 2 tablespoon.. so thoughtful of them….

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68 Sonal June 15, 2012

Mmmm as long as you have the right base on a wrap, everything else tastes great! I have green lentils, i wonder if it will taste similar ? :)

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69 Moni Meals June 15, 2012

Pretty much the best wrap I’ve seen in along time. This could go for $15 at any health restaurant. Awesome recipe and great hummus idea. :-)

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70 Ashley June 15, 2012

I would like this for a midnight snack. Please + thank you! xo

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71 Nicholle June 15, 2012

Looks Amazing! Could you come and live with me for a week?

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72 Caitlin June 15, 2012

What kind of wraps do you use?

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73 Angela (Oh She Glows) June 16, 2012

I cant think of the brand name but they are large whole wheat wraps.

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74 Heather's Creative Comcoctions June 16, 2012

It’s like you were reading my mind. I have leftover cooked red lentils in the fridge and I didn’t feel like doing much with them. Thanks for the great recipe! I plan to add some spice :)

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75 Laura June 16, 2012

I need to try this! I always have sooo many lentils and never enough chickpeas. What a great idea Angela!
Also, I watched Nik on TV last night. It was CRAZY. So cool to watch that. Except I did not get how he could answer the questions… I would think that was so distracting! Made me nervous…haha

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76 Angela (Oh She Glows) June 16, 2012

I know same here, I couldn’t believe it! It was like he was having a normal chat on a park bench.

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77 Jennifer @ Peanut Butter and Peppers June 16, 2012

Wonderful idea!!! Love the hummus!!

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78 M June 16, 2012

What a great idea for a hummus!!
Could you upload a picture of the red lentils?

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79 Andrea June 16, 2012

What a great idea! What is the difference between red lentils and green lentils? Anyone know?

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80 Wren June 17, 2012

Hi Andrea,
Well, from my experience red lentils are more tender and break down more easily into dals, soups, sauces, dips. Green lentils usually retain their shape after cooking and are great for salads, chilis, or meat substitute (like in shepherd’s pie).

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81 Andrea June 19, 2012

Thank you! I’ve been wondering!

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82 Lorii Abela June 16, 2012

Thanks for sharing this recipe. Now I can do more with the red lentils at home.

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83 Claire June 16, 2012

This is awesome! I just said, this morning, “Oh, I wanted to make hummus this weekend but we’re out of chickpeas!” And wouldn’t you know it…. we have red lentils! Thanks so much for this recipe.

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84 Lexi June 16, 2012

This sounds delicious! I have lots of digestive issues but I love hummus; maybe this will be easier for me to digest :)

I have a slight intolerance to sesame seeds, and have been advised by my doc to cut back or eliminate sesame seeds–including tahini! Anyone have any suggestions for tahini substitute? Maybe I can just leave it out since it’s such a small amount…?

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85 Cookie and Kate June 16, 2012

Red lentil hummus?! Why didn’t I think of that? Can’t wait to try making some, Angela. These wraps look amazing!

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86 brianna June 16, 2012

This sounds delicious. I wonder, though, if you could make them in advance for a quick grab and go lunch, or if they would get soggy?

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87 Annemarie June 16, 2012

Hey Angela! I love your blog, its been a huge inspiration as I’m trying to make changes toward a healthier lifestyle. I’m really excited to try making a bunch of your recipes, but I don’t have a food processor. Any recommendations for a good food processor I should get? :)

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88 Sara Nickel June 16, 2012

Simple, fresh, and requires so little cook time. I love it! I’ve never thought of using lentils before, but will defiantly give this a try.

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89 Kaitlyn June 16, 2012

Yum! My favorite veg restaurant has a divine red lentil hummus.

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90 Amy June 16, 2012

Thank you so much for this wonderful recipe. I am one of those unfortunate people who can’t digest chickpeas (and I absolutely LOVE them) so I am going to try this asap!! :)

You’re the best!

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91 Angela (Oh She Glows) June 17, 2012

Let me know what you think Amy!

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92 Lexi @ You, Me, & A World to See June 16, 2012

YUM! I love lentils, especially in soup. They’re definitely creamy & earthy, just like hummus, so I can see how this would work really well :)

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93 Allisa June 16, 2012

I made these today and they were perfect! Your recipes rock my world..and even better my husband loves them and doesn’t even complain about the lack of cheese!

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94 Angela (Oh She Glows) June 17, 2012

Glad to hear that Allisa!

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95 Kelly @ My Love Affair with Running June 17, 2012

Yum nothing beats a fresh, healthy and delicious wrap. They are so quick and easy, I love mine toasted in a sandwhich press for an extra crunch ;)

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96 Wren June 17, 2012

Hi Angela!
The hummus wrap looks beautiful! I have a couple of questions about produce that I thought you may be able to help answer. How do you keep your veggies looking so fresh? I’m particularly interested in how to store greens and herbs and sprouts. Do you go through those pretty quickly or do you have any tips on keeping them fresh longer?
Thanks so much!
Wren

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97 Angela (Oh She Glows) June 19, 2012

To be honest, I’m quite lazy and don’t do much to prolong their life (though I should sometimes!). I’ve heard that wrapping herbs in a lightly damp paper towel and wrapping them gently helps (put them in the crisper after). My MIL swears by this. I just tend to cram everything into the crisper and hope for the best. ;)

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98 Kristin June 17, 2012

Oh yummy! I really have been wanting to try lentils.. there just sitting in my cabinet! Thanks for putting all the nutrition info!

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99 Adrienne @ Apples N Adrienne June 17, 2012

What a great idea! Thanks, I’ll definitely keep this in mind. :)

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100 JennyO June 17, 2012

Just made your ” favorite pizza” (project food blog challenge) and your strawberry ganache tarts for my parents and grandparents for Father’s Day!!
I love your blog – I am constantly on it and all your recipes are delish!
Thank you for being so awesome!

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101 Taylor June 17, 2012

This is amazing! I’m pretty sure I like this better than regular hummus. And it was so easy. It was my first time using red lentils and I will definitely be using them again. Thank you so much!

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102 Adina June 18, 2012

YUM. I often add hot sauce to my hummus (both chickpea and lentil varieties) for an extra kick of flavor (just 5/6 squirts really makes a difference!)

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103 Tam Thi June 18, 2012

wow….i love this!! will try it :)

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104 Lizzie June 18, 2012

This looks so yummy! Lentils don’t do well with me… do you think this could work with split peas?

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105 Angela (Oh She Glows) June 18, 2012

Not sure…worth a shot probably!

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106 Lucy June 19, 2012

That looks so gorgeous and great for summer!

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107 Aijay June 19, 2012

I was thinking of making a dip today until this popped up on somebody’s post on faceB. I have some big split pea lentil in the cupboard at the mo. Was gonna use that in a curry (at some point) but might just use it for a dip like this. Might be interesting…hmmmm. Thanks for the idea oh glow-y one :-)

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108 Christina June 19, 2012

I’ve done a similar wrap (with store bought hummus) and put sunflower seeds on it.. so good! can also drizzle with balsalmic!

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109 LeeAnn June 20, 2012

I hope this thickens as it cools because right now I have a nice soup! Tastes great, tho. I boiled the lentils longer than called for, but it still seemed pretty watery to me. Since I wasn’t sure how liquidy they should be, I went ahead and used them. Next time I’ll cut down on the amount of water. If this batch doesn’t thicken, I’ll just throw in a can of chick peas or, if I have time boil some more lentils.

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110 amy June 20, 2012

This was great tasting! I recently was trying to think of a way to put my red lentils to good use. This was the perfect recipe! :)

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111 ML Kenneth June 25, 2012

i just made this with pumpkin seed butter instead of the tahini, and added in some fresh ginger for zing. licked it right out of the bowl!

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112 Kirsten June 26, 2012

Make this with any kind of beans – esp butter beans – heavenly :)

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113 Leah Carpenter July 12, 2012

mine turned out like soup.. what did i do wrong? overcook the lentils?

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114 Rosemary @ Lifes Healthy Approach July 12, 2012

Mmmm I can not wait to try this out!!

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115 Dora August 27, 2012

i just tried this, and wow! for me that is way too much lemon. i added some more tahini and salt to balance the lemon, but next time i’m going to maybe halve the lemon juice and go from there. you can always add more, but you can’t take it out. i wish you had mentioned how lemony it was. i juiced my own lemons for it, so maybe if you used that bottled lemon juice it would be less potent and 5 tbsps would be right on the money. just leaving this comment here so that future readers will know to add lemon at their own peril :))

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116 Sylvie August 28, 2012

Why did mine turn out so runny? Soupy runny.

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117 Erin September 9, 2012

This was delicious, thank you!

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118 Lauren September 9, 2012

I made this today. SO good!! Thanks for the great recipe!

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119 leslie September 16, 2012

a restaurant in town that we love (boxwood) has this stuff but they drizzle roasted garlic olive oil on top. it’s sooooo good. i much prefer it to chickpea hummus. thanks for the recipe!

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120 Ashley Benson September 26, 2012

Love your website and story!
I have decided to use this veggie wrap on the Health & Fitness Vacation I am hosting this Nov. in St. Augustine, FL! It will be a perfect addition to our menu! Check it out on my blog. Spots are still open :)

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121 Stephanie October 4, 2012

Love this recipe… I added some cumin and paprika for a hint of spice, but I’m sure it’s just as good without it.

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122 Meredith October 9, 2012

I made some of this yesterday and added cumin and sriracha as my spices. It is AMAZING and I think it will be my go-to hummus from now on.

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123 Gabi December 30, 2012

What kind of spices would you recommend adding to the lentil hummus?

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124 Josephine December 31, 2012

I prepared this for new years’ eve tonight, it was very liquid when hot still but now it became a delicious creamy hummus :)

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125 Diana January 11, 2013

Delicious. I also add Berbere Spice Mixture to the hummus for a twist.

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126 Jo davies January 31, 2013

I have just made this and it’s lush!!!!!! My kids are gonna luv it…. I can’t wait for tea!!!!!

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127 Alli March 21, 2013

I made this for an afternoon snack for my kids and I, ages 12, 6 and 4. I didn’t have yellow lentils but had brown ones instead so it looked like bean dip but I threw in sun dried tomatos, cilantro and cumin and it was perfect! My kids asked me to refill their bowl! I’m so glad they are getting something so nutritious! Thanks!!

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128 Angela September 27, 2013

This is my new favorite hummus. It’s seriously so good. This will be a fun recipe to play around with. Thank you!!!

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129 Jessica October 6, 2013

Can you use anything else other than tahini and what does it do to the hummus?

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130 Angela (Oh She Glows) October 7, 2013

it makes the hummus very smooth and adds a bit of a kick! I don’t know of a substitute for it.

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131 Judy December 12, 2013

Hi, that looks really great. I was looking for a recipe that I can make for lunch. Question, what is the name of the wrap you used? Also, what seasoning did you put in your wrap? Thank you.

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132 NA January 12, 2014

Thank you for making so many recipes without tofu and giving us other options (I’m trying to limit the amount of soy I eat but was finding it hard to find good protein-packed vegan lunch options).

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133 Katherine June 25, 2014

What type of wraps do you recommend?

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134 Roxy October 26, 2014

Made this today and not sure what happened? The red lentils absorbed all the water and were quite mushy (as red lentils are) and adding them with other liquids just made more of a liquidy puree instead of hummus. Luckily I had some cooked chickpeas on hand I just threw in to thicken it up.

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135 Tina February 17, 2015

Hi Angela! What brand wraps do you use? They look delicious!

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136 Emily May 26, 2015

do you have any favorite tortillas that you use? My favorite are Ezekial wraps (usually found in frozen section in Whole Foods) but they don’t “wrap” well.
thanks!

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137 Angela (Oh She Glows) May 26, 2015

Hi Emily,

Before I started eating gluten free I used to buy the Food for Life sprouted green tortillas. They might make a gluten free one, but I’m not sure.

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138 Cleone August 17, 2015

I made this last night and it was soupy like some of the others had commented. However, I put it in the fridge over night and it hardened a bit by morning. I was able to spread it on my wrap without a problem and it lasted until lunchtime. I’ll try to use less water next time cooking the lentils and see how that works out. I really like the flavor of the hummus.

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