Curried lentil hummus is THE perfect protein fuelled dip. No chickpeas? No problem! This hummus is made with lentils instead of chickpeas, which makes for a super creamy and filling dip. Gently flavoured with my fave spices, for a taste that will have you dipping for more! Delicious with fresh veggies and pitta bread, or as a sandwich and wrap filling.

Curried Lentil Hummus [Vegan]

Cooking Time




  • 1 cup red lentils
  • 1 1/4 cups water
  • 3 garlic cloves, minced
  • 1 teaspoons fresh ginger
  • 1 lemon, juiced
  • 3 tablespoons olive oil
  • 1/4 cup tahini
  • 1/2 teaspoons black pepper, freshly ground
  • 1/2 teaspoons cumin, ground
  • 1/2 teaspoons coriander, ground
  • 1/4 teaspoons chilli powder
  • 1/2 teaspoons sea salt
  • 1/2 teaspoons turmeric
  • 2 teaspoons coriander, fresh
  • 2 pitta breads, toasted and chopped
  • 1/2 cucumber or 2 carrots, sliced into batons
  • 1/4 cup pomegranate seeds


  1. Add lentils to a small pan with 1 cup of water. Bring to a simmer, cover and cook for 10 minutes, until the lentils are soft and the water has evaporated. Remove from the heat, take the lid off and allow to cool.
  2. Add cooled lentils to a blender and blend until smooth. Add all other ingredients apart from the fresh coriander. Process until smooth, adding more water if required. Taste and adjust seasoning as needed.
  3. Transfer to a bowl and sprinkle over fresh coriander and pomegranate seeds. Serve with toasted pitta breads and fresh veggies.