This Red Lentil Hummus recipe is a twist on traditional hummus using cooked lentils for a smooth and creamy dip. With a sweet, nutty flavor enhanced with spices and tahini, serve this simple recipe as an appetizer or healthy snack! Gluten-free and vegan.
This red lentil hummus recipe is the perfect healthy snack. With simple ingredients, this spread is a great alternative to garbanzo bean hummus.
And just like the classic version, serve this hummus with fresh veggies, crackers, pita chips, or tortilla chips! Have it ready from start to finish in under 15 minutes.
Why you'll love this recipe
- Red lentils make the creamiest hummus
- Healthy benefits of plant-based protein
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Red lentils - These little red legumes are a nutritional powerhouse. Rich in fiber, protein, folate, iron, potassium, and magnesium, this homemade hummus boasts flavor and health benefits. They cook up faster than green lentils or brown lentils into a mushy consistency which makes them perfect for a silky smooth hummus.
Tahini - Made from ground sesame seeds (also known as sesame paste), this ingredient adds a rich, nutty taste. It also helps create a creamy dip. Find it in the grocery store where the nut butter is sold or in the international food aisle.
Lemon juice - Fresh lemon juice brightens the flavors in this smokey red lentil dip.
Smoked paprika, cumin, ground ginger, and red pepper flakes - These pantry spices add smokiness and depth of flavor.
Garlic - Fresh or jarred minced garlic clove works great.
Ingredient tip: If you have a sesame allergy, replace the tahini with cashew butter.
Before you start: Get out all the ingredients, this goes fast!
Step 1: Rinse the red lentils in a strainer. Add them and two cups of water to a small saucepan. Bring to a boil over medium heat then lower heat, cover, and simmer for 8 minutes.
Step 2: Transfer cooked lentils and all remaining hummus ingredients to the bowl of a food processor. Process until smooth.
Place in a serving dish garnish with a bit of olive oil and sprinkle with smoked paprika.
- Stir lentils occasionally as they cook so they don't stick to the bottom of the pan.
- The lentils will soak up most if not all of the water. If there is any extra water remaining after cooking lentils, drain it before transferring it to the food processor.
- Allow the hummus dip to cool to room temperature before storing.
Red lentils have a mild, slightly sweet, and nutty flavor. Compared to other lentil varieties, red lentils are often considered one of the sweetest. Their flavor is not as earthy or peppery as other lentils.
Yes! Portion the hummus into freezer-safe airtight containers and freeze for up to 3 months. When ready to eat, transfer the hummus to the refrigerator and allow it to thaw.
More easy dip recipes
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Red Lentil Hummus
- 1 cup (183g) dry split red lentils
- 2 cups (16 oz) water
- 3 tablespoons tahini
- 2 tablespoons extra virgin olive oil plus extra for garnish
- 3 tablespoons lemon juice one lemon
- 2 cloves minced garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ⅛ teaspoon ground ginger
- pinch of red chili flakes
- ¾ teaspoon salt
- Rinse the red lentils in a fine-mesh strainer. Add the lentils and two cups of water to a small saucepan. Bring to a boil over medium heat, stirring occasionally, then turn heat to low, cover, and simmer for 8 minutes. Stir a couple times during the simmer.
- When ready, the lentils will have absorbed the water and will be somewhat mushy. Transfer cooked lentils and all remaining hummus ingredients to the bowl of a food processor. Process until smooth.
- Place in a serving dish, garnish with a bit of olive oil and sprinkle with smoked paprika. Season with additional salt as desired. Serve with veggies, crackers, pita bread, socca chips, or tortilla chips.