Black Lentil Hummus

Culinary Cam
23 hours ago
2 min read

I missed a bunch of weeks of the 2026 Alphabet Challenge that was started by Wendy of A Day in the Life on the Farm. As in years past, we post every two weeks with a recipe inspired by a certain letter. It's like Sesame Street for grown ups! And I love it though I have been remiss at participating regularly this year. So, I am playing catch-up. Here I am at letter 'h'...

H is for...

Blogghetti: 3 Ingredient Hot Fudge Sauce
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Cilantro Herb Caribbean Potato Salad
A Messy Kitchen: Harissa and Brie No Knead Focaccia
A Day in the Life on the Farm: Haluski
Food Lust People Love: Hazelnut Vodka
Sneha’s Recipe: Homemade Chilli Oil
Karen’s Kitchen Stories: Honeynut Squash Soup with Apple and Bacon
Magical Ingredients: Hot Chocolate Rolls
Mayuri’s Jikoni: Vegetable Hariyali
Jolene’s Recipe Journal: Whipped Honey

Black Lentil Hummus

Ingredients

1/2 cup black/beluga lentils, soaked overnight and drained
1 large organic onion, peeled and sliced into quarters
1 Tablespoon olive oil + more for serving
freshly ground salt
freshly ground pepper
1/2 cup tahini paste
2 Tablespoons freshly squeezed lemon juice
1/4 cup water + more if needed
1 teaspoon smoked paprika
1 teaspoon ground cumin
dash of ground cayenne
chips for serving

Procedure

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone mat. Set aside.

Place soaked and drained lentils in a small pan with a lid. Cover them with about 2" of water and bring to a boil. Reduce heat to a simmer and cook until tender, approximately 15 to 20 minutes.

In the meantime, roll your quartered onions in olive oil and place them on the baking sheet. Roast until the onion is softened and the edges beginning to caramelize, approximately 25 to 30 minutes.

Place the cooked lentil, caramelized onions, tahini paste, and lemon juice in a blender or food processor. Sprinkle with salt and pepper. Add 1/8 cup water. Blend a bit. Add 1/8 cup water. Blend more. If you've reached your desired texture, stir in paprika, cumin, and cayenne. If it's still too thick, add water 1 Tablespoon at a time until you are happy with the texture. Spoon hummus into serving dish and refrigerate until serving. Serve with chips, crackers, vegetable spears, or whatever you wish. Enjoy!