This deliciously smoky red lentil hummus recipe is a twist on traditional chickpea hummus. The creamy lentil dip is packed with plant protein and loads of flavour. It pairs perfectly with pita chips or fresh veggies.
Yield2 cups
Servings16
Equipment
- Food processor – or a blender
Ingredients
- 1 cup split red lentils
- 2 cups water
- ¼ cup tahini
- 2 tablespoons lemon juice , from roughly half a lemon
- 1 clove garlic , minced
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons cold water
- salt and black pepper , to taste
Optional toppings
- 1 tablespoon extra virgin olive oil
- pinch of smoked paprika , za'atar, or red pepper flakes
Instructions
- Bring the red lentils and water to a boil in a medium saucepan over medium-high heat. Reduce heat to low, and gently simmer uncovered, stirring occasionally. Cook until the lentils are soft and the lentils are soft and the water absorbed – about 15 minutes. It should resemble a thick porridge.
- Allow the lentils to cool slightly – about 5 minutes. Then, transfer the cooked lentils to the bowl of a food processor. Add the tahini, lemon juice, minced garlic, smoked paprika, and cayenne pepper (if using) with 2 tablespoons of cold water.
- Process until smooth, scraping down the sides as necessary. If the hummus is too thick, add more cold water, 1 tablespoon at a time, to reach your desired consistency. But don't worry if the texture looks thin, it thickens as it cools down.
- Taste and adjust seasoning. I add about half a teaspoon of salt and a generous grind of black pepper.
- If you're not using it straight away, transfer the hummus to an airtight container and refrigerate. Or, to serve, spoon the lentil hummus into a bowl and (optionally) drizzle it with extra virgin olive oil and a sprinkle of smoked paprika.
Notes
Store your homemade red lentil hummus in an airtight container in the refrigerator for up to 4 days.