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Green Lentil Hummus

 Did you know, according to the UN, 2016 is the International Year of Pulses? Pulses are dried legumes such as beans, chickpeas, lentils, and peas. Conveniently, us Canadians grow over 30% of the entire pea production globally (we’re so on trend).

But if you haven’t quite incorporated these small nuggets of goodness into your regular diet, I’ve got the perfect recipe to set you down the right track: green lentil hummus! Not only does this recipe have all the great flavours of a classic hummus, such as garlic, lemon juice and sesame,  but it has the slight peppery notes from french dupuy lentils. Delicious!

I initially made this recipe for a Lentils Canada video contest. Check out my video entry to Lentils Canada here:

So go ahead and stock up on your dried beans and chickpeas! Not only are you making a locally-grown and sustainable choice, but you’ve got the perfect starter for this awesome hummus.


Green Lentil Hummus


  • 1/2 cup dried french dupuy lentils
  • 1 bay leaf
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 1 large garlic clove, chopped roughly
  • juice of half a lemon (about 2 tbsp)
  • 1 tsp cumin
  • 1 tsp smoked paprika, plus more for garnish
  • 1/2 tsp cayenne pepper
  • salt to taste


  1. Add the lentils, bay leaf, and 1 and 1/2 cups of water to a pot and bring to a boil. Reduce to simmer and cook, covered, for about 40 minutes. It will be still slightly watery, but thoroughly cooked. Remove from heat (and remove the bay leaf) and allow to cool slightly.
  2. In a food process, add the rest of the ingredients and pulse a couple times to mix. Add the lentils, still warm, and the water it cooked in to the food processor. Mix for about 1-2 minutes until thoroughly creamy. Taste and adjust seasonings if necessary.

Keep in the fridge until ready to serve. Can be made one or two days in advance. Best served at room temperature with pita bread wedges, crackers, and crudités.