Red Lentil Hummus
Recipe type: Hummus
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
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.
  • 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
  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.
  • 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.
Recipe by One Arab Vegan at