black lentil peppercorn hummus
Prep time
Cook time
Total time
If you're wanting to change up your usual afternoon snacks, give this Black Lentil Peppercorn Hummus a try! Smokey, creamy, and it pairs perfectly with fresh veggies for dipping.
Recipe type: Vegetarian
Cuisine: Mediterranean
Serves: 2 cups
  • *for the lentils*
  • ½ cup dried black lentils (about 1½ cups when cooked)
  • 4 cups water
  • 1 veggie bouillon cube
  • 1 tsp salt
  • *for the hummus*
  • 4 cloves garlic
  • ⅓ cup black sesame tahini
  • 1 tsp ground peppercorns
  • 1 tsp salt
  • juice of 1 lemon (about 1 tbsp)
  • 2 tbsp olive oil
  • 3-4 tbsp water, as needed
  1. First, cook your lentils. Bring a medium pot of water to a boil, and add in a veggie bouillon cube. You can also use store-bought veggie broth instead. Add in the lentils and salt, then lower heat to a simmer. Cook until lentils are tender, about 15-20 minutes.
  2. To make the hummus, drain your lentils from any excess liquid, and add them to a food processor. Add in the remaining ingredients - garlic, tahini, peppercorns, salt, lemon juice, and olive oil.
  3. Pour in about 2 tbsp of the water, then pulse everything together. Mix in additional water if the hummus is too thick, then process until smooth and creamy.
  4. Serve with additional tahini and peppercorns on top for garnish. Enjoy!
Recipe by The Baking Fairy at