This Red Lentil Hummus is a deliciously creamy, protein-packed twist on traditional hummus. With its mild, earthy flavor and smooth texture, it’s perfect for dipping, spreading, or as a versatile side dish!
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Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Ingredients
- For the Hummus:
- Dried Red Lentils: 200g (1 cup | 7 oz)
- Tahini: 3 tablespoons
- Cumin: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ice Cold Water: 180 ml (3/4 cup)
- Lemon Juice: Juice of 1 lemon
- For Garnish (optional):
- Fresh Coriander: Chopped
- Chili Flakes
Directions
- Prepare the Lentils:
- Rinse the red lentils thoroughly under cold running water until the water runs clear.
- In a medium saucepan, combine the rinsed lentils with 4-5 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until tender.
- Drain any excess water and allow the lentils to cool slightly. For faster cooling, refrigerate for 15-20 minutes.
- Prepare the Tahini (Optional):
- If needed, whisk 1-2 tablespoons of water or olive oil into the tahini to make it pourable.
- Blend the Hummus:
- In a food processor or blender, combine the cooled lentils, tahini, cumin, salt, and lemon juice. Blend until smooth, adding ice water gradually to achieve the desired creamy consistency.
- Adjust seasonings to taste.
- Serve:
- Transfer the hummus to a serving bowl, drizzle with olive oil (optional), and garnish with chopped coriander and chili flakes.
Serving Suggestions
- As a Dip: Serve with veggie sticks, pita bread, or crackers.
- As a Spread: Use as a flavorful spread on sandwiches or wraps.
- As a Side Dish: Enjoy as a healthy side with roasted vegetables or grilled meats.
Cooking Tips
- Extra Creaminess: Blend the hummus for 1-2 minutes to achieve an ultra-smooth texture.
- Cold Water Trick: Ice cold water helps maintain a refreshing consistency.
Nutritional Benefits
- High in Protein and Fiber: Provides plant-based protein and fiber, great for a filling snack or side dish.
- Rich in Iron: Lentils are a good source of plant-based iron, supporting overall wellness.
Storage Tips
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
Why You’ll Love This Recipe
- Easy to Make: Uses simple pantry staples for an easy, satisfying recipe.
- Protein-Packed: Ideal for a plant-based protein boost.
- Versatile: Works as a dip, spread, or side dish.
- Customizable: Add different garnishes and spices for your preferred flavor.
Frequently Asked Questions
- Can I use canned lentils instead of dried?
Yes, for convenience, use canned lentils. Just rinse and drain them well. - What can I substitute for tahini?
Almond butter, sunflower seed butter, or omitting tahini entirely are great options. - How can I make the hummus spicier?
Add more chili flakes, a dash of hot sauce, or blend in a small jalapeño pepper. - Can I freeze lentil hummus?
Yes, freeze for up to 3 months in an airtight container. - What can I serve with lentil hummus?
Serve with veggie sticks, pita bread, crackers, or use it as a sandwich spread.
Ingredients
Method
Preparation
- Prepare the Lentils: Rinse the red lentils thoroughly under cold running water until the water runs clear.
- In a medium saucepan, combine the rinsed lentils with 4-5 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until tender.
- Drain any excess water and allow the lentils to cool slightly. For faster cooling, refrigerate for 15-20 minutes.
- Prepare the Tahini (Optional): If needed, whisk 1-2 tablespoons of water or olive oil into the tahini to make it pourable.
- Blend the Hummus: In a food processor or blender, combine the cooled lentils, tahini, cumin, salt, and lemon juice. Blend until smooth, adding ice water gradually to achieve the desired creamy consistency.
- Adjust seasonings to taste.
- Serve: Transfer the hummus to a serving bowl, drizzle with olive oil (optional), and garnish with chopped coriander and chili flakes.