Protein Packed Hummus
We make hummus all the time, but this version is genuinely something special. By blending in cooked lentils alongside the usual suspects, you get this incredibly thick, creamy hummus that's packed with plant protein and honestly tastes even better than the classic. It's smoky from the paprika, nutty from the tahini, and bright from the lemon. Perfect as a dip, a spread, or just eaten straight from the blender with a spoon. Make this tonight and you'll wonder why you ever bought the shop-bought stuff.
Before You Start
- Food processor or blender
- Sieve
- Red lentils cooked, cooled to room temperature
Ingredients
- 3 tbsp tahini
- 1 tsp smoked paprika
- 5 tbsp extra virgin olive oil
- 200g red lentils
- 2 garlic cloves
- Juice of 1 lemon
- Salt & pepper to taste
- vegetables, chips or breadsticks
Method
Prepare the lentils
- Cook them according to packet instructions
- When they're tender, strain them through a sieve and leave them to cool to room temperature
Prepare your hummus
- Peel and roughly chop the garlic
- Cut the lemon in half and squeeze the juice into a blender, catching any pips in your free hand
- Add the garlic, tahini, paprika, olive oil and lentils to a blender and blitz into a paste
Finish and serve
- Taste the hummus, season to taste with salt and pepper and blitz to combine
Tips & Variations
- Cool your lentils properly: We know it's tempting to rush this, but trust us, letting the lentils cool to room temp before blending makes a huge difference to the final texture. Give them 20 minutes and you'll be rewarded.
- Swap the lentils: Red lentils work brilliantly here for a smoother result, but green or brown lentils give it a bit more body and earthiness. Either way, it's delicious.
- Serve it warm: If you want to take it to the next level, warm the finished hummus gently and drizzle with good olive oil, a pinch of extra paprika, and some toasted seeds. Absolute showstopper on a table.
Why This Works
The trick here is letting the lentils cool completely before blending. If they go in hot, the whole thing can turn a bit gluey. Once they're at room temperature, they blitz down into the smoothest, creamiest paste and add a serious protein punch without changing the flavour. It's a really clever way to make your hummus work harder for you.