Mexican Lentil Homemade Hummus

This spicy, Mexican Homemade hummus uses a lentils instead of chickpeas! It’s super easy, creamy and vegan friendly! Perfect for healthy snacking, or game day!

Your snack-food loving self all cozied up with some salty, crunchy tortilla chips and a MASSIVE bowl of the creamiest Mexican-spiced hummus, bursting with fresh cilantro and tangy lime juice.

I mean, like, I might be a little bit of a biased opinion here, but I kinda sorta L-O-V-E with a capital LOVE this hummus and its super-easy-made-in-one-bowl healthy, ULTRA creamy goodness.

And don’t even think about saving some for snack tomorrow. Hummus leftovers? That is NOT a thing that exists in this universe.

BUUUUUUUT, I might have forgot to mention on, teeeny tiiiiny thing that is actually really, really big and quite important:

Press on my food-doubting friends. HEALTHY FOOD CHAMPION GOALS will be reached at the end of this post. I pinky promise.

Exhibit one: You can make pumpkin hummus, and I’ve seen beet hummus and black bean hummus, so why can’t you make lentil hummus?

Exhibit 2: If you cook lentils WAY too long, they turn into mushy things that are basically just subconsciously YELLING at you to let ‘em go for a ride in the food processor.

Exhibit 3. Umm, the health yo’. Protein, fiber, calcium…these tiny little circles of crunchy-turned-creamy texture deliciousness have got it ALL.

Exhibit 4. I just recently learned that I love lentils and really need to eat more of them. Lentils are just dang tasty.

Heads up: I looked out for you because I already KNEW you would be wondering about the validity of a chickpea-less hummus.

But, if you’re STILL not sold on lentils, I suggest you try this Hatch Chile Hummus from Fearless Dining!

I made it with a little pop of cilantro, zesty lime and spicy-kick of cayenne and cumin powder. I know how your heart jams along to anything that spouts off a little Mexican flavah.

On that note: Don’t try to add roasted corn to please the inner-multi-texture loving person that I know you are.

Still picking crunchy corn out of my teeth and trying to sort out the odd combo of textures that happened to my taste buds.

Easy. Healthy. SIMPLE. Keep it that way.

It’s perfect for when ALL the people come over for Game Day. <— Like, I’m just straight up telling you to serve it then. No beating around the bush.

Can we high five for healthy Game day eats that require, like, no work?

Just be careful not to crush my creamy-hummus-coated tortilla chip mmkay?

Recipe

Lentil Hummus Recipe

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Serves: 11

Prep: 10 minutes minutes

Cook: 45 minutes minutes

Total: 55 minutes minutes

Ingredients

• 1 cup yellow lentils uncooked
• 2 cups water
• 1/2 teaspoon salt
• 1/2 cup fresh cilantro roughly chopped and tightly packed
• 3 tablespoons tahini paste
• 2 tablespoons olive oil
• 2 tablespoons garlic minced
• 2 limes juiced, large
• 1 1/4 teaspoons ground cumin
• 1/4-1/2 teaspoon ground cayenne pepper to desired level of spiciness
• black pepper to taste

Instructions

• Combine the lentils, water, and salt in a large pan and bring to a boil over medium-high heat. Once boiling, turn the heat down to medium/low and cook until the lentils are very soft, and the water is absorbed, about 40 minutes.
• Add the cooked lentils into a large food processor, along with all remaining ingredients and blend until smooth and creamy, scraping down the sides as necessary
• DEVOUR!

Nutrition Info:

Calories: 115kcal (6%) Carbohydrates: 13g (4%) Protein: 5g (10%) Fat: 5g (8%) Sodium: 112mg (5%) Fiber: 6g (25%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Healthy Eating

Cuisine:Vegan

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