Red Lentil Hummus is creamy, easy to make, and so delicious! It is packed with tahini, lemon, and garlic for a delicious dip that is naturally vegan and gluten-free. And you only need 5 ingredients and 30 minutes to make it.
Hummus is my all-time favorite snack. I always have some in the refrigerator, whether it is store-bought or homemade. When I make hummus at home, I like to make varieties that I can't easily pick up at the grocery store, like Butter Bean Hummus or Dill Pickle Hummus.
And today, I am adding this Red Lentil Hummus to the list! It is smooth, creamy, and so full of flavor from ingredients like tahini, lemon juice, and fresh garlic. I love to spread this hummus onto a sandwich, or serve it with crackers or pita chips for a snack. So let's make it!
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Why You'll Love This Recipe
- This recipe only requires 6 simple ingredients.
- And it is ready in 30 minutes!
- Red Lentil Hummus is naturally vegan and gluten-free, so anyone can enjoy it.
- It is packed with flavor from tahini, lemon juice, and fresh garlic.
- And most importantly, it is absolutely delicious!
Ingredients
Split Red Lentils: I always keep a variety of lentils on hand for dishes like Cauliflower Red Lentil Soup and Lentil Chili. I love red lentils for this because they blend super smooth and creamy.
Tahini: Tahini is a paste that is made of ground sesame seeds. It gives this lentil hummus a nice, thick texture and lots of flavor.
Lemon Juice: Use fresh lemon juice, please!
Extra Virgin Olive Oil: Use a high-quality extra virgin olive oil. One you love the taste of!
Special Equipment
You need a food processor or a blender for this Red Lentil Hummus recipe. I used a food processor.
Instructions
Step 1. Combine split red lentils and water in a sauce pan over medium heat. Bring the mixture to a boil, then reduce the reat to low and simmer for 15 to 20 minutes.
Step 2. After 15-20 minutes, the lentils should be completely soft and starting to break apart.
Remove from heat.
Step 3. In the bowl of a food processor, combine cooked lentils, tahini, lemon juice, olive oil, garlic salt,and pepper.
Blend on high until the mixture is completely smooth.
Step 4. Scoop the hummus into a container for storage or serve with crackers, cut veggies or pita chips.
I like to drizzle mine with a little extra virgin olive oil and a sprinkle of sumac.
Recipe FAQs
Scoop the hummus into an airtight container and store it in the refrigerator for up to 5 days.
Yes! Tahini adds a lot of flavor and creaminess to hummus. Without tahini, your hummus will be runny.
No! Red lentils cook very quickly, so there is no need to soak them.
It depends on the type of lentils! Split red lentils only need about 15 minutes to cook, while green and brown lentils take closer to 20 minutes.
Expert Recipe Tips
The Red Lentil Hummus will be loose right when it is finished because the lentils are warm. It will firm up once it is in the refrigerator.
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📖 Recipe
Red Lentil Hummus
Equipment
- 1 2 Quart Saucepan
- 1 Food Processor or Blender
- Measuring Cups and Spoons
Ingredients
- 1 Cup Split Red Lentils
- 2 Cups Water
- ⅓ Cup Fresh Lemon Juice
- ⅓ Cup Tahini
- 3 tablespoon Extra Virgin Olive Oil
- 2 Medium Garlic Cloves, peeled
- ¾ teaspoon Kosher Salt Use less if using table salt
- Black Pepper to Taste
Instructions
- In a 2-quart saucepan, combine red lentils and water. Place the pot over medium heat and bring to a boil, stirring occasionally. Reduce the heat to low and simmer, stirring occasionally, until the lentils are completely soft and have absorbed the water, 15-20 minutes. Remove from heat and allow to cool for 10 minutes.1 Cup Split Red Lentils, 2 Cups Water
- In the bowl of a food processor or in the pitcher of a blender, combine cooked lentils, lemon juice, tahini, extra virgin olive oil, garlic, salt, and pepper. Process on high until the mixture is smooth. It will look loose at this stage! See note.⅓ Cup Fresh Lemon Juice, ⅓ Cup Tahini, 3 tablespoon Extra Virgin Olive Oil, 2 Medium Garlic Cloves, peeled, ¾ teaspoon Kosher Salt, Black Pepper to Taste
- Scoop the hummus into a container and place it in the refrigerator for at least 1 hour to chill and firm up, then serve with an additional drizzle of olive oil and a sprinkle of za'atar or sumac if desired.
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