You are here: Home » Recipes » Garlic Lentil Hummus Garlic Lentil Hummus Recipe by Serena Ball, RD Yield 6 servings Boiling lentils is almost as easy as opening canned beans to make homemade hummus—but cheaper and the cook can adjust the sodium. Stir in any garden-fresh herb and serve with produce from the farmer’s market. PrintEmail Ingredients 1 cup (about 6 ounces) lentils3 cups fat-free, reduced-sodium chicken broth2 garlic cloves, peeled2 tablespoons extra-virgin olive oil3 tablespoons lemon juice1/4 teaspoon salt1 to 3 tablespoon almond milk, milk or water1/4 cup chopped fresh cilantro or basil Pita bread, carrot sticks, bell pepper strips, asparagus, green onions, sliced fennel for serving Instructions Combine lentils, broth, and 1 garlic clove in a medium saucepan. Bring to a boil. Reduce heat, cover and simmer until lentils are tender, 30 to 35 minutes. Uncover and boil over high heat until most of the liquid has evaporated, about 4 minutes. Let cool slightly. Transfer to a food processor. Chop remaining garlic clove and add to processor along with olive oil, lemon juice and 1 tablespoon almond milk. Purée until smooth; add more almond milk to reach desired consistency. Scrape hummus into a serving bowl and stir in chopped cilantro. Serve warm or chilled. Makes 1 1/2 cups.