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Red Lentil Hummus

A quick and easy chickpea-free hummus that tastes just as good as the "real" thing. Perfect for entertaining with crudités and pita chips.
Course Hummus
Cuisine Middle Eastern
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Author Nada E.

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

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.