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).
Red Lentil Hummus
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
- 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.
Notes
Use this recipe as a hummus base - you could add grilled red peppers, chopped herbs, olives or steamed beetroot for different varieties.
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!
Definitely gonna try it ..
Wow, that hummus looks amazing! I can’t wait to try it. Thanks for the recipe, and happy Ramadan!
Nada, lovely! I make chickpea hummus weekly, it’ll be nice to try another version.
Blessings.
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!
I did the same! I prefer the absence of cumin as well
this recipe is so amazing!
I love this so much I licked the bowl! Thank you.
Delicious!
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.
So glad you enjoyed it! It is quite a versatile one.
Those are stock photos of garbanzo hummus.
Hi Robert, I assure you I take all my own photos unless specified, and these photos are of red lentil hummus.
I decided to make this recipe for two reasons. 1. I need more lentils in my life 2. I believed you in your reply when you said that you take your own photos and that this is in fact, red hummus. I wanted to try this recipe to give my two cents worth on that point.
A funny thing happens when you boil the red lentils.. It changes to exactly the same colour as chickpeas so I am certain that the photo is in fact, red lentils
As far as taste and ease of the recipe, I loved it! We will definitely make again. I only had half the amount of required red lentils so I cut the recipe in half and it worked just fine. We will definitely make it again!
Linda – what a delightful comment! I’m so glad you enjoyed it.
I love hummus and have always made mine from scratch from chickpeas and made it every colour of the rainbow. I stumbled on your page and decided to give this red lentil one a go. It was absolutely beautiful. So good in fact that I make two big batches up each week and give one to work mates. I would never have thought to use red lentils so a big thank you.
Thank you for sharing this beautiful recipe. I made this for a work function and it was still warm when I arrived. It was the first dish to be eaten. Was a big hit and is now on the weekly rotation. I must say I have always made my hummus from scratch with dried beans chickpeas etc and never thought to do it with lentils. Was beautiful and creamy and smooth.