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Appetizers Side Dishes 30 Minutes or Less Mediterranean Middle Eastern
4.6 from 57 votes

Red Lentil Hummus

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By: Joanna Cismaru 55 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for red lentil hummus.

This Red Lentil Hummus has everything you love about traditional hummus, but made with gorgeous red lentils that boast a sweet and nutty flavor. It’s lemony, smooth, creamy, and perfect for a nutritious and satisfying snack.

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.

Who else has a big bag of lentils that need a good use? That’s exactly how this red lentil hummus came to be! There are only so many lentil soups I can make until I’m ready to switch it up. Not to toot my own horn, but I think I nailed it with this recipe.

Easy Lentil Hummus

  • Easy To Make
  • Twist On A Classic Dip
  • Simple Ingredient List
  • Healthy, Delicious & Versatile

If you’ve made hummus before, you’ll see that the ingredients are exactly the same as a traditional chickpea hummus! Lemon juice, oil, tahini, garlic, and seasoning. It’s a simple recipe that we all love with its bright, fresh flavor and addictively creamy texture.

Ingredient Notes

overhead shot of ingredients needed to make red lentil hummus.
  • Dried Lentils – The star ingredient. I used red, brown or green will work too.
  • Garlic – The more garlic the better! Feel free to adjust the amount.
  • Tahini – If you’ve never used tahini (toasted sesame butter) before, it’ll likely be in the same aisle where you’ll find almond butter. You can also check the international foods aisle, or you can also make your own tahini at home! See “FAQs & Expert Tips” for instructions.
  • Olive Oil – You can use regular olive oil or extra virgin olive oil if you like the stronger flavor, but I do recommend a good quality olive oil.
  • Lemon juice – Fresh is best!
  • Smoked paprika – This is one of my favorite items in my kitchen! The smoky flavor is amazing in this lentil hummus.
Red Lentil Hummus - it's smooth, it's creamy, a bit lemony and a whole lot delicious! Make your own hummus at home, takes no time at all!

How to Make Red Lentil Hummus

  1. Prep the lentils: Bring the water to a boil and add your lentils. Reduce the heat to a simmer and cook until all the water is absorbed, stirring occasionally, it should take 15 to 20 minutes.
  2. Make the hummus: Add the cooked lentils to a food processor with the rest of the ingredients. Pulse until everything is blended and smooth. Scoop the hummus into a bowl, garnish with smoked paprika. Chill until ready to serve.
detailed process shots showing how to make red lentil hummus.

FAQs & Expert Tips

FAQs

Frequently Asked Questions

What to Serve With Red Lentil Hummus

Just like traditional hummus, this version is amazing with practically everything. Serve this lentil hummus with fresh veggies like cherry tomatoes, cucumber, or celery, tortilla chips, pita chips, crackers, you name it! You can also spread it on some bread as a condiment for your sandwich.

I Can’t Find Tahini?

No worries! I’ve got you covered. It’s super easy to make.
1. If you don’t have already toasted sesame seeds, start by toasting 1/2 cup sesame seeds in a large skillet over medium heat. Stir often to avoid having the sesame seeds burn. Toast until they turn golden.
2. Add the sesame seeds to your food processor and blend until a paste begins to form. Next, add 1 1/2 tbsp olive oil, and continue to blend until the tahini is smooth and creamy.

Can I Make This Lentil Hummus Recipe In Advance?

You can! This hummus can be made up to 1 week in advance and also freezes well. See “Storing/Freezing” sections below for full instructions.

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.

Tips

  1. You can make your own pita chips to go with your red lentil hummus! Simply cut the pita into wedges, brush them with a bit of olive oil, and toast them on a sheet pan in the oven at 400F until they started to brown, about 5-10 minutes.
  2. You don’t need to use red lentils for this recipe! Brown or green will both work as substitutes.

Leftover Hummus

Store your hummus in the fridge for 4-7 days. You can keep it in the same bowl you’ve served it in covered with plastic wrap, or transfer it to an airtight container.

Freezing

Surprisingly, this is a dip that can be frozen without ruining the consistency! Transfer your red lentil hummus to an airtight container, drizzle a thin layer of oil over the top, and store up to 4 months. When you’re ready to eat, let it thaw fully either at room temperature for a couple hours or overnight in the fridge. Give it a stir to mix the layer of oil in, and enjoy!

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.

More Great Recipes To Try

  • Baba Ganoush
  • Best Ever Hummus
  • Cheesy Guacamole
  • Roasted Garlic Hummus
  • Lentil Soup

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.
Print
4.58 from 57 votes

Red Lentil Hummus

Prep 5 minutes
Cooling time 10 minutes
Cook 15 minutes
Total 30 minutes
Rate Recipe
This Red Lentil Hummus has everything you love about traditional hummus, but made with gorgeous red lentils that boast a sweet and nutty flavor. It's lemony, smooth, creamy, and perfect for a nutritious and satisfying snack.
8

Ingredients

  • 2 cups water
  • 1 cup dried red lentils
  • 2 cloves garlic
  • 2 tablespoon tahini paste
  • ¼ cup olive oil
  • 3 tablespoon lemon juice (from a lemon)
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon freshly ground black pepper

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prep the lentils: Bring the water to a boil and add your lentils. Reduce the heat to a simmer and cook until all the water is absorbed, stirring occasionally, it should take 15 to 20 minutes. Let the lentils cool for 5 to 10 minutes.
  • Make the hummus: Add the cooked lentils to a food processor with the rest of the ingredients. Pulse until everything is blended and smooth.
  • Serve: Scoop the hummus into a bowl, garnish with smoked paprika. Chill until ready to serve.

Equipment

  • KitchenAid 7-cup Food Processor

Notes

  1. You can make your own pita chips to go with your red lentil hummus! Simply cut the pita into wedges, brush them with a bit of olive oil, and toast them on a sheet pan in the oven at 400F until they started to brown, about 5-10 minutes.
  2. You don’t need to use red lentils for this recipe! Brown or green will both work as substitutes.
  3. Store your hummus in the fridge for 4-7 days. You can keep it in the same bowl you’ve served it in covered with plastic wrap, or transfer it to an airtight container.
  4. Surprisingly, this is a dip that can be frozen without ruining the consistency! Transfer your red lentil hummus to an airtight container, drizzle a thin layer of oil over the top, and store up to 4 months. When you’re ready to eat, let it thaw fully either at room temperature for a couple hours or overnight in the fridge. Give it a stir to mix the layer of oil in, and enjoy!

Nutrition Information

Serving: 1servingCalories: 165kcal (8%)Carbohydrates: 15g (5%)Protein: 7g (14%)Fat: 9g (14%)Saturated Fat: 1g (6%)Sodium: 297mg (13%)Potassium: 248mg (7%)Fiber: 7g (29%)Sugar: 1g (1%)Vitamin A: 136IU (3%)Vitamin C: 4mg (5%)Calcium: 23mg (2%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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55 Comments
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Connie
Connie
Posted: 23 days ago

Love this recipe! So easy to make and we like it even more than ‘traditional’ hummus!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Connie
Posted: 23 days ago

I’m so happy to hear it!

0
Reply
Julia
Julia
Posted: 3 months ago

5 stars
This is so easy and good! So much better than buying hummus. We always double the recipe.

0
Reply
Mikaela
Mikaela
Posted: 5 months ago

5 stars
Amazing

0
Reply
louise
louise
Posted: 7 months ago

5 stars
so easy to make and yummy.

0
Reply
Yusra
Yusra
Posted: 8 months ago

5 stars
I used split red lentils since that was I had on hand and ended up with a soupy mess (will cut the water in half next time). Ended up microwaving the mixture in a heatproof bowl to remove the water and thicken it. Turned out pretty good thank you for the recipe!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Yusra
Posted: 8 months ago

My pleasure, glad you liked it.

0
Reply
Maeghan
Maeghan
Posted: 9 months ago

5 stars
This was perfect for dipping my sweet potato fries. Will definitely be making this often! I cut the recipe in half as I was only making 1/2 cup red lentils, and used only 1 tbsp oil (coconut because that’s all I had on hand). So happy to have a new and easy way to eat red lentils. Thanks!

0
Reply
Karie CZ
Karie CZ
Posted: 1 year ago

5 stars
I cant get enough!!
I divide this recipe into 3rds and flavor one with roasted red pepper, one with spicy chili sauce and double the garlic in the 3rd batch. I get lots of compliments.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Karie CZ
Posted: 1 year ago

So glad you like it!

0
Reply
Julia
Julia
Reply to  Karie CZ
Posted: 3 months ago

5 stars
Great Idea!

0
Reply
Keri Van Hise
Keri Van Hise
Posted: 1 year ago

How much is a serving?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Keri Van Hise
Posted: 1 year ago

Hi Keri, We don’t calculate how much a serving is but the nutritional information assumes 8 servings for the entire recipe.

0
Reply
Lee Hoy
Lee Hoy
Posted: 1 year ago

5 stars
My favorite dip! So tasty and healthy!!!
Jo , this is a winner. Thanks.

0
Reply
Stephanie
Stephanie
Posted: 1 year ago

3 stars
Tastes good, but very runny, like a smoothie. Cdnt spread on toast. Wd add chickpeas to thicken it up another time.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Stephanie
Posted: 1 year ago

Before adding chickpeas, try to let the lentils cook more when added to the boiling water until the water is completely absorbed. Let us know if that helps!

0
Reply
LouAnn
LouAnn
Posted: 1 year ago

5 stars
Note to self: whip aquafaba first, use small portion of this instead of any tahini or oil.😉 Use little less than amount called for of smoked paprika when making for company.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  LouAnn
Posted: 1 year ago

Those are some good notes! Thanks for sharing them with us.

0
Reply
Lyndi McNulty
Lyndi McNulty
Posted: 2 years ago

5 stars
I like the recipe but how many servings does it make for the calories.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Lyndi McNulty
Posted: 2 years ago

The nutritional information is for the entire dip recipe itself!

0
Reply
Lee Hoy
Lee Hoy
Posted: 2 years ago

5 stars
OMG! This recipe is fantastic!!! Such a nice change from regular old chickpea hummus. Even the hubs liked it, which is very unusual. Thanks! I’m going to buy a 5 pound bag of red lentils soon.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Lee Hoy
Posted: 2 years ago

Love to hear it!!

0
Reply
Alys
Alys
Posted: 2 years ago

5 stars
OMG! I just made this and it is AMAZING!! I was uncertain, but it came out so perfectly- I made no changes to the recipe – my husband had no idea it was any different than what I give him with his lunch everyday. Thanks Jo!!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Alys
Posted: 2 years ago

So glad you liked it!!!

0
Reply
Sasa
Sasa
Posted: 2 years ago

I decided to comment after making this dip at least a dozen times so far. My fam prefers this to chickpea hummus, so that’s high praise.

I like a little more kick in my hummus, so I add 2-3 sundried tomatoes and 1-2 chipotles (with adobo sauce). I also do 4 Tbsp tahini instead of 2.

Great stuff! Keep em coming.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sasa
Posted: 2 years ago

So glad you enjoyed it!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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