Vegan Roasted Garlic Lentil Hummus Recipe

vegan roasted garlic lentil hummus

Who doesn’t love hummus? I mean, let’s be real, I can finish a tub of hummus in one sitting, if no one stops me. So, of course, while in the snare of a snacky mood during one of those so familiar Georgia rainstorms, Jessie and I turned to this delicious vegan roasted garlic lentil hummus recipe! If I have any advice for this hummus, it just might mean cutting the recipe in half. Don’t get me wrong, we finished it (with some help). But, that doesn’t mean it was a good idea.

If you decide to try this recipe out, make sure you give yourself a little time. We chose a recipe that involved a few more steps than your typical hummus recipe. If you ask me, hummus is too simple to avoid getting at least a little fancy. Trust me, this recipe certainly delivers. Regardless, you have to cook the lentils and roast the garlic. Together, this adds a few steps to your classic hummus recipe. Also, when Jessie and I first tried this recipe, we realized that you blend the ingredients while they are still warm. Honestly, we almost threw it out when we finished making it. It tasted delicious, but it seemed too watered down. Make sure you put it in the fridge to cool before you serve it!! This will allow it to thicken up and taste super smooth and delicious when you eat it. Originally, we found this recipe here. We altered the recipe slightly, and we make it all the time, now. Hope you enjoy!

The Recipe:


  1. Can of chickpeas (include most of the juice)
  2. Cup of cooked red lentils
  3. One head of roasted garlic
  4. 1/3 Cup of tahini
  5. 1/2 Teaspoon of salt
  6. 2 Tablespoons of olive oil
  7. 3 Tablespoons of lemon juice
  8. 2-4 Tablespoons of nutritional yeast
  9. Pinch of red pepper flakes


  • First, roast your garlic. Preheat the oven to 400 degrees. Then, peel most of the skin off of the garlic, while keeping it intact. Cut the top off of the head of garlic, exposing the cloves. Now, drizzle it with olive oil, and wrap it in aluminum foil. Leave it in the oven for 40-45 minutes, until tender. After cooked, squeeze the head of garlic in order to push the garlic out of the skin.

  • While your garlic is roasting, cook your lentils according to the packaging until just tender.
  • Next, in a microwave safe bowl, combine the chickpeas, red lentils, roasted garlic, and salt. Microwave for 5 minutes.

  • In a blender, add chickpeas, lentils, and garlic. Then, add the tahini, olive oil, lemon juice, and nutritional yeast. (The nutritional yeast thickens your hummus. Add according to your own preferences.) ¬†Blend until smooth.

  • IMPORTANT: Chill before serving. The mixture will be too thin beforehand.
  • Finally, garnish with red pepper flakes, and serve with your favorite dippers! YUM!



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