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.
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
- 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.
How to Make Red Lentil Hummus
- 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.
- 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.
FAQs & Expert Tips
FAQs
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.
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.
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.
Tips
- 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.
- 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!
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Red Lentil Hummus
Equipment
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
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.
Recipe Notes
- 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.
- You don’t need to use red lentils for this recipe! Brown or green will both work as substitutes.
- 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.
- 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!
Amazing