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June 2, 2018

Red Lentil Hummus

I find myself sounding like a broken record, but I’m going to go ahead and say it anyways: Ramadan has been especially challenging for me this year. I could chalk it up to the scorching summer heat that has just about fully descended on us here in Abu Dhabi, or I could say that I’m getting “old” and my body just isn’t as resilient as it used to be (go ahead, I’m laughing with you) – but the truth is I’m not interested in analyzing the why’s and how’s of it. I’m simply observing how my mind and body are feeling, without judgement, criticism or disappointment in myself.

I initially set out to do a lot more than I have been able to achieve this year – but again, I’m totally okay with that. Maybe I haven’t been able to create as much content as I would’ve liked, follow through on my ambition to film some vlog-style videos (I struggle in front of the camera, there’s no two ways about it), but what I have been able to do is to hit the reset button when it comes to food, fitness and most importantly, spirituality and inner peace.

Those who know me in real life may not think of me as the most “conventional” of Muslims, and my spirituality and relationship with my religion continues to evolve in a fluid way as I inch further and further away from young adulthood. This Ramadan has given me an opportunity to really reflect on my spirituality and my values, to appreciate my body and be thankful for everything it’s enabled me to do, and to completely recalibrate my relationship with food, which admittedly I still struggle with from time to time.


And in the name of food, onwards to today’s recipe.

I’ve been wanting to try my hand at red lentil hummus for quite sometime now, and I have to say I was truly astonished by the results – it tastes SO similar to the “real” thing!

Smooth, creamy and cumin-infused – this recipe is the perfect for you if you can’t tolerate chickpeas very well (although, if that’s the case, you also have my sincere condolences).

5.0 from 5 reviews
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Red Lentil Hummus
Author: Nada E.
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.
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Store in a sealed container in the fridge for up to 5 days.
Notes
  • 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.
3.5.3226

Perfect with Arabic bread, pita chips, or crudités if you’re entertaining.

Pro-tip: it makes a great quick salad dressing thinned out with a little water in a shallow bowl.

Ps. If you aren’t already, follow my #VeganRamadan chronicles over on Instagram – there’s a whole highlight dedicated to what I’ve been cooking and eating this month (with a few helpful tips mixed in when I’ve had the energy to go on camera!).

Until next time, friends!

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Filed Under: Hummus, Recipes Tagged With: hummus, Ramadan, red lentil hummus, vegan Ramadan

Reader Interactions

Comments

  1. Hind says

    June 2, 2018 at 2:52 pm

    Definitely gonna try it ..

    Reply
  2. Lydia says

    June 2, 2018 at 4:22 pm

    Wow, that hummus looks amazing! I can’t wait to try it. Thanks for the recipe, and happy Ramadan!

    Reply
  3. SuryaSmiles says

    June 3, 2018 at 4:49 am

    Nada, lovely! I make chickpea hummus weekly, it’ll be nice to try another version.

    Blessings.

    Reply
  4. Milady says

    June 11, 2018 at 9:32 am

    Nada, this is an astounding recipe! I always make hummus but it never tastes hummus you get outside. This actually came very close and it’s going to be my go-to from now on. I didn’t do with it cumin (I prefer without) and it was splendid. I also mixed in some rose harissa (I had a jar and it seemed like a good idea) and that worked brilliantly too! thanks so much!

    Reply
    • Bella Marin says

      December 19, 2018 at 7:44 am

      I did the same! I prefer the absence of cumin as well

      Reply
  5. Nina Javez says

    December 19, 2018 at 7:43 am

    this recipe is so amazing!

    Reply
  6. Denise says

    March 2, 2019 at 2:36 am

    I love this so much I licked the bowl! Thank you.

    Reply
  7. Tanya says

    October 6, 2019 at 8:19 pm

    Delicious!

    Reply
  8. Howard says

    May 21, 2020 at 9:51 pm

    Thank you for the terrific recipe! I’ve made 5 batches, one per your recipe and one each with roasted garlic, raw garlic, raw onion and sun dried tomato. All were delicious! All were better after at least 24 hours in the fridge.

    Reply
    • Nada says

      May 22, 2020 at 9:17 pm

      So glad you enjoyed it! It is quite a versatile one.

      Reply
  9. Robert Harvey says

    September 30, 2020 at 3:16 pm

    Those are stock photos of garbanzo hummus.

    Reply
    • Nada says

      November 17, 2020 at 11:53 am

      Hi Robert, I assure you I take all my own photos unless specified, and these photos are of red lentil hummus.

      Reply

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Meet Nada

Hi! I'm Nada, (pronounced ned-a). I create simple, healthy, plant-based recipes inspired by Middle Eastern flavours and write about leading a vegan lifestyle in the Arab world. Read More…

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