Lentil Hummus Recipe (GAPS Diet Approved)
Whip up creamy, GAPS-approved lentil hummus in minutes—3-ingredient, budget-friendly, dairy-free & gluten-free. Perfect snack or side!
Equipment
- pyrex
- cooking pot (or instapot)
- immersion blender (or standing blender)
Ingredients
Instructions
- Add properly soaked lentils (see notes about how to soak lentils) and about 6 cups of water to a cooking pot. Ideally, use a lead-free, non-leaching cooking pot or instapot (use crockpot setting).
- Cook beans until soft. If boiling on the cook top, this may take up to 2 hours. If using a crockpot/instapot, you can cook on low all day or high for about 2 hours.
- Strain water from cooked lentils and add back to the pot.
- Blend lentils, olive oil, sea salt, and seasonings with an immersion blender (or add everything to a standing blender) until smooth.
- Garnish with fresh parsley or other herbs, if desired.
- Serve with veggie sticks, crackers, chips, or spread over.
Notes
How to Soak Lentils:
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- Pour lentils into a glass container, such as pyrex (which we use for literally everything!), leaving room for the beans to expand. I recommend filling the container about half full.
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- Cover the lentils completely with water and a few pinches of sea salt or a squeeze of lemon. I add about 1 inch of additional water above the submerged lentils .
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- As the lentils soak up water, you may need to add more.
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- Allow the beans to soak for about 12 hours.
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- Strain and rinse the lentils with fresh water.
- 1 cup of dry lentils yields 1.5-2 cups cooked lentils.
- One of my favorite variations for this recipe is adding curry. Add 1 teaspoon, or more to taste, per 2 cups of hummus.