Crunchy Lentil Hummus

I discovered hummus in the early 80s. I was a vegan macrobiotic and always looking for a good source of protein. One of the things I love about this dish is that it’s so versatile. It can be a simple snack served with pita chips or a full meal depending on what you top it with.

I am lucky to work in a digital agency specializing in organic food brands.  I try many delicious new products that are healthy and innovative. In this recipe I am using one of these products: Seapoint Farms Mighty Lil’ Lentils. The lentils are flavorful, crunchy and add a delicious little something to this awesome snack. Enjoy!

Crunchy Lentil Hummus


  • 1 cup of dried chick peas
  • Juice from one lemon
  • 1/2 cup water from chick peas
  • 1 Large clove of garlic
  • Salt to taste
  • Pepper to taste
  • Paprika
  • 1/2 cup tahini (plus a little more)
  • 2 tbsp olive oil
  • 1/4 tsp Paprika
  • 1/4 tsp cumin (optional)
  • A little olive oil
  • 3 tbsp Seapoint Mighty Lili Lentils Falafel
  • Pita chips, pita bread and vegetables to serve


  • Soak chick peas in water overnight and rinse well.
  • Cook in a slow cooker on low for about 5-6 hours until tender
  • Place garlic, salt, pepper, aquafaba (1/2 cup of chick pea liquid) in a blender or food processor and mix well
  • Add 1 1/2 cup of chick peas and blend well
  • Add lemon juice, olive oil and tahini. Blend into a smooth paste.
  • Serve with pita and garnish with a little olive oil and paprika. Sprinkle 3 tbsp Seapoint Mighty Lili Lentils Falafel (available at or Amazon😋🥰🌞

 Note: you can also use canned chick peas for this recipe. Add 1 tsp baking soda and replace aquafaba with 1/2 of cold water.

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