Lentil Hummus with Lemon and Ginger

Lentil Hummus with Lemon and Ginger

Main Course

  • 4

    Number of People

  • Affordable


  • Easy


  • Prep time

  • Cook time


  • 240 g red lentils
  • 10 g fresh ginger, peeled & finely grated
  • 200 ml chicken stock
  • 1 lemon juice
  • 1 pinch ground cumin
  • 70 g sun-dried tomatoes in oil, drained & diced
  • 2 tablespoons olive oil
  • A few sprigs of coriander leaves, chopped
  • Salt and pepper


Place the lentils and ginger in a heatproof dish and cover with cling fi lm (microwaveable type).

Steam for 15 minutes with the main course and the dessert.

Once cooked, use a food processor to blend the lentils and ginger with the chicken stock and lemon juice. Season. Add the cumin, olive oil, chopped coriander leaves and diced sun-dried tomatoes. Serve immediately in ramekins or cups.