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High-Protein Lentil Hummus

This fun alternative to everyday hummus is one of my all-time favorite recipes!

Lentil hummus

Special equipment:
Food processor

Lentil hummus
Makes 2 ½ cups

1 ½ cups / 300g green lentils
1 clove garlic
¼ cup / 60ml tahini
1 tsp. ground cumin
¼ tsp. ground smoked paprika or chipotle
1 tsp. cracked black pepper
3 Tbsp. freshly squeezed lemon juice
3 Tbsp. cold-pressed olive oil
2 tsp. pure maple syrup
1 tsp. salt, more to taste

1. Soak the lentil overnight (or all day – 8 hours) if possible. Drain and rinse well. Place in a medium saucepan and cover with water. Bring to a boil, reduce heat to simmer and cook until tender (10-20 minutes depending on whether or not you soaked them). Drain and rinse the lentils well.
2. Place the garlic in a food processor and pulse to mince. Add the tahini, cumin, smoked paprika, black pepper, lemon juice, olive oil and maple syrup, and blend to make a paste. Then add the lentils and blend until smooth. Finally, add the salt to taste and blend, adjust seasoning if necessary.
3. Store in an airtight container in the fridge for up to five days.

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Sarah’s Bio

Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner based in Copenhagen, Denmark. Sarah is the creative force behind My New Roots, the award-winning food blog which features original recipes that taste great, look beautiful and boast incredible health benefits. Following her philosophy of “making healthy choices every day” she has been creating recipes for her readers all over the world since 2007.

Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.

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