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 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.
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!