Red Lentil Hummus
Updated: Jun 19
Red lentil hummus is so creamy, slightly lemony and earthy from the lentils. The kids are back to school this week so this will be a great addition to their lunch boxes, slathered in a sandwich or after school served with cut up veggies. Although nothing will ever replace traditional hummus in my book (certainly never chocolate hummus), the only reason I called this recipe hummus is that it honestly tastes so close to regular hummus that’s usually made with chickpeas.
But when I am crunched for time I love making a recipe like this as the lentils don’t need to be presoaked like the chickpeas. And these lentils are split so they cook pretty quickly.
Lentils are also a powerhouse of nutrients; they are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They’re also a great source of plant-based protein and fiber. All the goodness we need to start the New Years on a healthy note. I mean who do you think ate all the Christmas cookies!!! Definitely not just Santa.
New Years is an opportunity for a fresh start, a great time to reflect, set goals big or tiny. It’s an opportunity to try new things, travel to new destinations, learn new things..etc. Or just clean the Christmas tree and all the dust that settled under it. Happy New Years lovelies. No matter your goals or expectations keep em real, fun and a bit healthy.
Red Lentil Hummus Ingredients:
Makes: 1.5- 2 cups
Prep time: 5
Cooking time: 15 minutes
Total time: 25-30 min
1 cup red lentils, rinsed
salt to taste
1/4 cup tahini
2 garlic cloves (adjust to taste)
Juice of one lemon (adjust to taste)
1/4 teaspoon cumin
1/4 tsp corrinader (optional)
1 tablespoon extra-virgin olive oil for drizzling
Aleppo pepper, sumac, fresh mint or cilantro are all yummy toppings for the red lentils dip.
Serve with pita wedges, and vegetable crudités.
* Place lentils in a pot; cover with water about 2" over the lentils making sure they are fully submerged. Bring to a boil, and then reduce to a medium simmer until tender (about 15-20 minutes) but start checking the lentils for doneness at 10 minutes. Giving the lentil a stir every so often so they don’t stick to the bottom of the pot or burn.
* Once cooked through, most of the water would of been absorbed but if you have excess strain and set aside to cool before blending.
* Combine lentils, salt, tahini, lemon juice, and cumin in a food processor or a blender and blend until smooth about 2-3 minutes. Thin with cold water or cooking liquid if too thick.
Blend your lentils once they are completely cooled otherwise they turn into a slightly gummy consistency.
You can cook your lentils and freeze in safe freezer bag they will keep for a few months. Thaw for soups or creamy red lentil hummus anytime you wish
This red lentils hummus will keep in the fridge in a tight closed container for 3-4 days.
Lentils absorb a lot of water so when stored in the fridge you might need to stir in a bit of water to combine before serving.
Just like hummus this recipe is a canvas for flavors. You can add anything you like like roasted red peppers, chili paste or shattah and chipotle peppers are so good here too.
This recipe is perfect as a dip with pita wedges or veggies, or a base for sandwiches with grilled vegetables or fresh tomatoes, cucumbers and feta cheese.
To serve: Spoon hummus into a shallow bowl. Garnish with paprika, cumin and a nice drizzle of olive oil.