Nutty, creamy and packed with flavour, Puy Lentil Hummus is a delicious twist on classic hummus that’s perfect for picnics, brunches and apéritifs. Discover our simple recipe using French Puy lentils, Espelette pepper and olive oil to create a smooth spread you’ll want to enjoy on bread, crackers or fresh vegetables.
Made with Puy lentils PDO - tiny, slate‑green lentils from the Auvergne region in France known for their earthy, peppery flavour and firm texture - this hummus offers a uniquely French twist on the beloved Middle Eastern dip. Ready in just 15 minutes, the lentils are cooked with bay leaf, then blended with lemon juice, almond butter, cumin, olive oil and a pinch of Espelette pepper for depth and complexity, resulting in a nutritious dish that’s as versatile as it is tasty.
Perfect for al fresco picnics, healthy lunches or party spreads, this Puy Lentil Hummus combines traditional French ingredients with a modern twist on a beloved dip. Whether you’re spreading it on crusty bread or serving it with crudités, its rich, creamy texture and earthy profile make it a standout addition to any menu.
Preparation time
15 min
Ingredients For
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-
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25 ml
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1 leaf
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25 g
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1 g
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Preparation
1
Place the lentils in a pot with three cups of water and the bay leaf. Bring to a boil and cook for 20 minutes at low heat. Drain. Set aside a bit of the water for use later. Remove the bay leaf.
2
Add the lentils, the remaining amount of cooking liquid, lemon juice, cumin, almond butter, salt, and Espelette pepper to a blender. Blend together, adding small amount of olive oil until the hummus becomes creamy.
3
Check the seasoning. Spoon into a serving bowl and refrigerate for 1 hour.
4
Top with a pinch of Espelette pepper.
Pair with
Complementary drinks: Arbois Blanc, Côte-du-Jura Blanc.
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