Vegan lentil hummus

Vegan lentil hummus with lentils, tahini, lemon, garlic and olive oil – creamy, full of flavour and hearty.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 290 kcal per serving
• Protein: 16 g
• Fat: 11 g
• Carbs: 32 g

Ingredients

• 1 tin red or brown lentils (240g)
• 1 garlic clove
• Juice of 1/2 unwaxed lemon
• 1 tbsp olive oil
• 1 tbsp tahini
• Salt and freshly ground pepper
• 1 tsp ground cumin and sweet paprika

Method

You’ll need: blender

1. Put the drained lentils into a blender with the tahini, garlic, olive oil, lemon juice, cumin, paprika, salt and pepper.
2. Blend everything until you have a smooth, creamy paste. If the hummus is too thick, work in cold water a little at a time.
3. Check the consistency and blend again briefly so the lentil hummus is even and smooth.
4. Season to taste with salt, pepper and a little more cumin if needed. It should taste fresh, well seasoned and rounded.
5. Leave the hummus to stand briefly so the garlic, lemon and spices come together.
6. Serve with veg sticks such as celery or cucumber about 60 to 90 minutes before training.

Good to know

When you want something light and savoury before training, this hummus is just right. Creamy, full of flavour and easy to fit into everyday life.

Swaps

Tahini → white almond butter (milder, provides vitamin E and monounsaturated fatty acids; contains tree nuts) Olive oil → avocado (more fibre, creamy texture, also contains potassium) Lemon juice → lime juice (similarly fresh, brings vitamin C and a slightly different aroma) Tinned red or brown lentils → home-cooked green or beluga lentils (usually firmer, fewer additives, contain fibre and protein)

Allergens

Contains sesame (tahini). Garlic can taste quite strong to some people; for children it's usually easy to make milder, and in pregnancy it's generally fine with fresh ingredients and careful hygiene.

Frequently asked questions

Is there a difference between red and brown lentils?

Both provide fibre, folate, iron and magnesium. There are small differences depending on the variety, but in everyday cooking they're similar.

Why does lemon go well with lentils?

Lemon brings vitamin C and a fresh, slightly sour note that balances the lentils and tahini.

What's in tahini besides fat?

Tahini mainly contains unsaturated fatty acids, plus calcium, copper and a little protein. Sesame also contains lignans.

Do the spices add more than flavour?

Besides aroma, cumin and paprika contain plant compounds. In the small amounts used in cooking, their role is a supporting one rather than a central one.

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