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Red Lentil Hummus Recipe

Red Lentil Hummus

Author: Nada E. - one arab vegan
Recipe type: Hummus Cuisine: Middle Eastern
Prep time:  15 mins Cook time:  5 mins Total time:  20 mins
Serves: Serves 4-6

A quick and easy chickpea-free hummus that tastes just as good as the "real" thing. Perfect for entertaining with crudités and pita chips.


1 cup of red lentils, rinsed
1½ cups of water
1 small clove garlic
¼ cup tahini
1-2 tbsp of lemon juice
1 tsp cumin powder
1 tbsp olive oil (optional)
½ cup water for thinning purposes
Sea salt and black pepper to taste


To a small pot, add the red lentils and 1½ cups of water. Bring to the boil on medium heat then lower to simmer and cover until lentils are cooked through and all the water has been absorbed, about 12-15 minutes.

To a food processor or blender, add the cooked lentils, garlic clove, tahini, lemon juice, cumin powder, olive oil and 2 tbsp of water to start. Blend until smooth, adding water to thin as needed. Taste to adjust seasoning if needed.

Store in a sealed container in the fridge for up to 5 days.


Red lentil hummus tends to absorb a lot more water than regular hummus - if you're storing in the fridge and serving the next day, I recommend thinning it out with a little water and/or olive oil to return to original consistency

Use this recipe as a hummus base - you could add grilled red peppers, chopped herbs, olives or steamed beetroot for different varieties.

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