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“This is really delicious! I think I like it better than regular hummus. I added a bit of lemon zest and some ground sumac. I didn’t have olive oil so I subbed Grapeseed oil. I found this to be smoother and less bitter than most hummus. Thank you for sharing your recipe! <3”
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!
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
- 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.
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.
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
- One-Ingredient Gluten-Free Buckwheat Bread
- Red Lentil Quinoa Bread (Gluten-Free)
- Healthy Seeded Crackers
- Vegetable Sticks, such as carrot, celery, bell pepper, or cucumber.
- Wholemeal pita chips: chop a pita in triangles and bake in the oven until crunchy and golden.
- Any one of our homemade healthy wraps as a crunchy, flavorful topping
Red Lentil Hummus
Ingredients
- 1 cup (180 g) dried split red lentils
- 3 tbsp (45 g) tahini
- 2 tbsp (30 ml) olive oil
- 1 garlic cloves
- 3 tbsp (45 ml) lemon juice
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- ½ tsp (3 g) sea salt flakes
- 1.5 oz (45 g) sun-dried tomatoes - optional
Instructions
- 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. Drain, and allow to cool down slightly.
- 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!
Video
Per Serving/Portion
FAQ
Can I use other types of lentils for this recipe?
Is this hummus freezer-friendly?
How can I make this recipe oil-free?
What can I serve with this hummus?
Can this recipe be made without a food processor?
If you love this recipe, try our one-ingredient red lentil tofu.
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This is really delicious! I think I like it better than regular hummus. I added a bit of lemon zest and some ground sumac. I didn’t have olive oil so I subbed Grapeseed oil. I found this to be smoother and less bitter than most hummus. Thank you for sharing your recipe! <3
Thank you so much for sharing, Gracie. I love your additions; the lemon zest and sumac would have given it a nice depth of flavor. I’m so happy you loved it 💚
Hi! Really excited to try this recipe today. What are some other flavor suggestions to add in besides the sundried tomatoes?
Hi Jacque, hope you love it! Some other flavors I’ve been playing with is adding roasted garlic, fresh herbs, harissa or beetroot. Let me know what you try 💚
Amazing recipe! I make it at least once a week ❤️
That makes me so happy! Thank you for sharing Saša 💚
Thank you Sarah,
I made some this morning & subbed the oil for aquafaba.
I did add the sun-dried tomatoes and it was mmm mmm … Delicious!
That’s a great tip for an oil-free version! thanks for sharing lovely
Absolutely delicious!thank you
so happy you enjoyed the recipe Angelina 💚
What can you use instead of Tahini
Some almond or sunflower seed butter might be nice 🙂
Forgot to put the cumin in but still delicious!! Will definitely be a staple in my household 🥰
Hey Denise, I’m so happy you loved it! Lots of room to get creative with spices with this dip 🙂
Can you tell me what is the serving size?
Serving size are subjective but I split the whole recipe into 8 servings this time (about 50g per serving) 🙂
Do you use hulled or unhulled tahini in your hummus?
I personally prefer hulled 🙂
Merhaba;çok lezzetli ve sağlıklı bir tarif, teşekkürler bizle paylaştığın için 🫶
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!
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 🙂