Go Back
–+ servings
red lentil hummus in a big black bowl garnished with a bit of smoked paprika.
Print Recipe Add to Collection
4.62 from 67 votes

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.
Prep Time5 minutes
Cook Time15 minutes
Cooling time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Mediterranean, Middle Eastern
Keyword: hummus recipe, red lentil hummus
Servings: 8
Calories: 165kcal
Author: Joanna Cismaru

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
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.

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

Serving: 1serving | Calories: 165kcal | Carbohydrates: 15g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 248mg | Fiber: 7g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 2mg