Red Lentil Hummus

This Red Lentil Hummus recipe is a twist on traditional hummus using cooked lentils for a smooth and creamy dip. With a nutty flavor enhanced with spices and tahini, serve this simple recipe as an appetizer or healthy snack! Gluten-free and vegan.

Course Appetizer, Snack

Cuisine Mediterranean

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5

Cook Time 8

Total Time 13

Servings

Calories 147kcal

Author Tessa

Equipment

Ingredients

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

Instructions

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.

Notes

To store: Keep in an airtight container in the refrigerator for 4-5 days.

Nutrition