Red Lentil Hummus Recipe

Author: Sarah Cobacho

Published: March 13, 2024

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Close-up of a bowl of red lentil hummus with an enticing swirl pattern on top with crackers on a chopping board in the background.

We all know that hummus is absolute perfection, and it feels almost illegal to propose an alternative. But I’ve seen red lentil hummus recipes going around on social media, and I loved the idea, so I had to give it a go. And let me tell you, I’m hooked! It’s delicious, smooth, and super versatile, so you can customize it indefinitely to your favorite flavors. Perfect as a dip or sandwich spread!

On top of that, lentils cook a lot quicker than chickpeas, and they are also slightly richer in iron, protein, and fiber. At the same time, they are lower in oligosaccharides, which are the compounds in beans that can make us feel a little bloated, especially if we’re not used to eating them. So, lentils are a fantastic way to start your successful bean journey!

A hand dipping a black sesame cracker into a bowl of smooth red lentil hummus, ready to be enjoyed.

Why This Recipe Works

  • Nutrient-rich: Packed with proteins and fibers.
  • Quick and easy: Simple steps, under 30 minutes.
  • Versatile: Perfect for snacks, with roasted veggies, or as a spread for sandwiches or wraps.
  • Flavorful: A delicious twist on traditional hummus, enhanced by the earthy taste of lentils.
  • Digestion-friendly: Lower in oligosaccharides, making it easier on the stomach if you’re not used to eating beans.

Ingredient Notes

Laid out ingredients for red lentil hummus, including tahini, garlic, lemon, paprika, cumin, sea salt, sundried tomatoes, and olive oil, ready for preparation.
  • Red lentils: Easy to digest, cook to quick, budget-friendly, and nutrient-dense, red lentils are the perfect alternative to chickpeas in this delicious dip recipe.
  • Tahini: Adds a creamy texture and rich sesame flavor, with some bonus calcium.
  • Olive oil: Opt for extra virgin for its taste and health benefits.
  • Lemon juice: Freshly squeezed for the best flavor.
  • Sundried tomatoes: Although optional, they are a wonderful addition. Lentils have an earthier taste than chickpeas, making them a great canvas for flavored hummus!
  • Spices: Cumin and paprika for warmth and depth.

Step-By-Step Instructions

Rinse the lentils under cold water until the water runs clear. Add them to a small pot, cover with water, and bring to a soft boil. Cook for 10 to 15 minutes until mushy. Transfer the cooked lentils to a food processor, adding tahini, olive oil, garlic, lemon juice, cumin, paprika, and salt. If using, include sundried tomatoes. Process until smooth. To adjust consistency, add a little ice water or ice cubes as needed. Finally, top with your favorite garnishes and enjoy!

This hummus keeps well in the fridge for up to 5 days when stored in an airtight container, ensuring you have a healthy, delicious snack readily available.

A food processor containing freshly made red lentil hummus, showcasing a vibrant orange hue and a creamy texture.

Variations and Tips

  • Add roasted garlic for a deeper flavor.
  • Experiment with spices like turmeric or smoked paprika for a unique taste.
  • Play around with the toppings, extra virgin olive oil, dukkah, za’atar, toasted pine nuts, or fresh herbs such as parsley are some of my favorites.
  • Store in an airtight container in the fridge for up to 5 days to keep it fresh longer.
  • Enjoy with vegetable sticks, crackers, or as a spread for sandwiches.
  • This dip is freezer-friendly. Did you know that you can freeze dips? You can keep this one in the freezer for up to 1 month.
A bowl of red lentil hummus topped with a swirl of olive oil and a sprinkle of toppings such as dukkah, perfect for a nutritious snack.

Why You’ll Love This Red Lentil Hummus

  • Protein-rich
  • Easy to make
  • Customizable
  • Deliciously creamy
  • Perfect for dipping

This Hummus would pair Perfectly with

If you like this recipe, you will also love our Beetroot Hummus and Mediterranean Sundried Tomato Dip.

Close-up of a bowl of red lentil hummus with an enticing swirl pattern on top with crackers on a chopping board in the background.

Red Lentil Hummus

5 from 4 votes
A nutritious blend of red lentils, tahini, and spices, topped with your favorite garnishes for a delicious dip.
Sarah Cobacho (
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes


Servings 8


  • 1 cup split red lentils
  • 3 tbsp tahini
  • 2 tbsp olive oil
  • 1 garlic clove
  • 3 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ½ tsp sea salt flakes
  • 1.5 oz sundried tomatoes (optional)


  • Rinse the lentils under cold water until the water runs clear. Add to a small pot, cover with water, and bring to a soft boil. Cook about 10 minutes until mushy.
  • To a food processor, add the cooked lentils, tahini, olive oil, garlic, lemon juice, cumin, paprika, salt, and sundried tomatoes if using. Process until smooth. If you’re adding sundried tomatoes or other flavorings, you might want to add a couple of ice cubes or a little ice water (1 tbsp at a time) to thin to your desired consistency.
  • Add your favourite toppings, and enjoy!

Per Serving

Calories 137kcalCarbohydrates 15gProtein 6gFat 6gSodium 110mgFiber 3gVitamin A 6IUVitamin C 2mgCalcium 32mgIron 2mg
CUISINE Middle Eastern-Inspired
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Can I use other types of lentils for this recipe?

Yes, while red lentils are preferred for their quick cooking time and smooth texture when blended, you can use other types of lentils. Just adjust the cooking time accordingly.

Is this hummus freezer-friendly?

Yes, you can freeze this hummus for up to 1 months. Thaw in the refrigerator overnight before serving.

How can I make this recipe oil-free?

You can omit the olive oil for an oil-free version. If needed, add a bit more lemon juice, tahini, or water to adjust the consistency.

What can I serve with this hummus?

This hummus pairs beautifully with fresh vegetables, crackers, and pita bread or as a flavorful spread on sandwiches or wraps.

Can this recipe be made without a food processor?

You can use a food processor or blender.

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  1. Made this today. I’m actually having one hell of a stressful day and so forgot to add the oil 🙈 but it still came out really good. Might leave it like this each time I make it to shave off calories. Thanks for the great recipe!5 stars

    1. Hey Sami, thanks for taking the time to leave a feedback even on a stressful day, I really appreciate it, and I’m so happy you enjoyed the recipe! Lentils are very mushy and perfect for an oil free version 🙂

5 from 4 votes (2 ratings without comment)

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