• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes
30 minutes
4.56 from 54 votes
50 Comments

Red Lentil Hummus

Jump to RecipePrint Recipe
  • 402
by: Joanna Cismaru
01.22.21

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

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

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

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

Red Lentil Hummus

4.56 from 54 votes
Prep: 5 mins
Cook: 15 mins
Cooling time: 10 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
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.

Equipment

  • KitchenAid 7-cup Food Processor

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
US Customary – Metric

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

  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%)
Course:Appetizer
Cuisine:Mediterranean, Middle Eastern
Keyword:hummus recipe, red lentil hummus
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 402

Meet 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.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

oven baked shrimp in a casserole dish with lemon wedges.
Previous Post
Oven Baked Shrimp
overhead shot of meatballs with mashed potatoes and gravy on a plate.
Next Post
Air Fryer Meatballs

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. louise says

    June 18, 2022 at 6:33 am

    5 stars
    so easy to make and yummy.

    Reply
  2. Yusra says

    May 18, 2022 at 1:52 pm

    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!

    Reply
    • Joanna Cismaru says

      May 18, 2022 at 2:02 pm

      My pleasure, glad you liked it.

      Reply
  3. Maeghan says

    April 20, 2022 at 10:11 pm

    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!

    Reply
  4. Karie CZ says

    January 23, 2022 at 10:40 am

    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.

    Reply
    • Joanna Cismaru says

      January 23, 2022 at 11:07 am

      So glad you like it!

      Reply
  5. Keri Van Hise says

    November 29, 2021 at 12:38 pm

    How much is a serving?

    Reply
    • Joanna Cismaru says

      November 29, 2021 at 2:48 pm

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

      Reply
  6. Lee Hoy says

    July 5, 2021 at 10:25 am

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

    Reply
  7. Stephanie says

    April 12, 2021 at 5:44 am

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

    Reply
    • Jo Cooks Team AMJ says

      April 12, 2021 at 9:55 am

      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!

      Reply
  8. LouAnn says

    April 9, 2021 at 6:59 am

    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.

    Reply
    • Jo Cooks Team AMJ says

      April 9, 2021 at 9:52 am

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

      Reply
  9. Lyndi McNulty says

    January 25, 2021 at 10:27 am

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

    Reply
    • Jo Cooks Team says

      January 25, 2021 at 12:55 pm

      The nutritional information is for the entire dip recipe itself!

      Reply
  10. Lee Hoy says

    January 25, 2021 at 7:59 am

    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.

    Reply
    • Jo Cooks Team says

      January 25, 2021 at 12:49 pm

      Love to hear it!!

      Reply
  11. Alys says

    January 24, 2021 at 7:05 pm

    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!!

    Reply
    • Jo Cooks Team says

      January 25, 2021 at 12:47 pm

      So glad you liked it!!!

      Reply
  12. Sasa says

    October 21, 2020 at 7:10 am

    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.

    Reply
    • Joanna Cismaru says

      October 21, 2020 at 9:17 am

      So glad you enjoyed it!

      Reply
  13. Lily Jones says

    June 7, 2020 at 5:46 pm

    5 stars
    Love this recipe but reduced the salt to 1/2 tsp and it was perfect. I also used lemon olive oil.

    Reply
  14. Michael Gfroerer says

    May 25, 2020 at 4:22 pm

    5 stars
    Thank You!!!! This recipe is almost too good! I’ve had Green Lentil Hummus, but this is just as good as any!

    Reply
  15. Lisa says

    March 22, 2020 at 5:09 pm

    5 stars
    Very good! I added some cumin & cayenne.

    Reply
Older Comments

Primary Sidebar

Joanna Cismaru

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…
cover for the big book of jo's quick and easy meals.

My Cookbook

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Favorites

black pepper chicken on a bed of rice on a black plate.

Black Pepper Chicken

a slice of pastitsio on a black plate.

Pastitsio (Greek Lasagna)

side view shot of a piece of eggplant parmesan with marinara sauce in a white plate garnished with parsley and a piece cut out and held by a fork

Eggplant Parmesan

side view shot chicken souvlaki skewers with a little tzatziki on a plate

Chicken Souvlaki

yakisoba noodles with chicken and vegetables in a large serving platter.

Yakisoba

pouring lemon sauce over fried chicken.

Chinese Lemon Chicken

a chicken gyro wrapped in paper and topped with lots of tzatziki sauce with another gyro in the background

Chicken Gyros

homemade hamburger helper lasagna from scratch in a skillet.

One Pot Hamburger Helper Lasagna

Air Fryer Recipes

a roasted chicken on a serving platter along some roasted root veggies.

Air Fryer Whole Chicken

apple pie bombs on a white plate with the top one cut in half.

Air Fryer Apple Pie Bombs

3 cooked chicken breasts on a cutting board.

Air Fryer Chicken Breast

air fried chicken drumsticks in a basket of an air fryer.

Air Fryer Chicken Drumsticks

cooked chicken thighs in the basket of an air fryer.

Air Fryer Chicken Thighs

eggs inside an air fryer basket.

Air Fryer Hard Boiled Eggs

lobster tails on a white serving platter.

Air Fryer Lobster Tails

hands pulling apart a mozzarella stick with the rest in the background

Air Fryer Mozzarella Sticks

freshly made bread in air fryer on a cutting board cut into slices.

Air Fryer No Knead Bread

bacon wrapped water chestnuts on a white serving platter.

Air Fryer Bacon Wrapped Water Chestnuts

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
side shot of beef and broccoli in a skillet

Asian

freshly made antipasto salad in a big pasta bowl.

Italian

a stack of quesadillas on a plate along with some lime wedges and topped with salsa.

Mexican

chicken and mushroom in creamy dill sauce over a bed of rice in a blue bowl.

Romanian

freshly made lamb korma in a beige braiser.

Indian

a few beef koftas on a plate with some pitas garnished with parsley next to tzatziki sauce.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

roast chicken with roast potatoes on a roaster.

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2022 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!