Red Lentil Hummus

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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.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Snack

Cuisine: Middle Eastern

Diet: Gluten Free, Vegan, Vegetarian

Servings: Cups

Calories: 187kcal

Author: Megan Calipari

Cost: $3

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.

Notes

Immediately after blending, the hummus will look runny. This is because the starch from the lentils is still warm. The hummus will firm up significantly in the refrigerator.

This hummus is great on a sandwich or as a dip for pita, crackers, or cut vegetables!

Nutrition