Red Lentil Hummus is a creamy, protein-packed twist on the classic dip that’s as nourishing as it is delicious. With its velvety texture and earthy undertones, this hummus is perfect for spreading, dipping, or dolloping.
The red lentils add a subtle sweetness, while garlic and lemon bring a bright, zesty kick. Ready in just 30 minutes, it’s a quick yet impressive addition to any snack or meal.
This recipe is a game-changer for busy days, offering a satisfying blend of flavors and nutrients without the fuss.
The smooth, rich consistency pairs beautifully with crunchy veggies or warm pita bread. Whether you’re hosting friends or enjoying a quiet night in, this hummus is sure to delight your taste buds and keep you coming back for more.
Ingredients for Red Lentil Hummus
- 1 cup dried red lentils (rinsed and drained)
- ¼ cup smooth tahini (or substitute with almond butter for a nutty twist)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 tablespoons melted coconut oil (or olive oil for a milder flavor)
- 2 garlic cloves (minced or grated)
- ½ teaspoon grated fresh ginger (or ¼ teaspoon ground ginger)
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper (adjust to taste for spice level)
- ½ teaspoon sea salt (or to taste)
- Freshly ground black pepper (to taste)
- Water (as needed, for consistency)
- Naan or cut vegetables (for serving)
Step-by-Step Instructions
- Cook the lentils: Bring a medium pot of water to a boil. Add the red lentils, reduce the heat to low, and simmer, covered, for about 15 minutes or until tender. Drain and let cool for 10-15 minutes.
- Blend the ingredients: Transfer the cooled lentils to a blender. Add the tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, salt, and a few grinds of black pepper. Blend until smooth and creamy.
- Adjust consistency: If the mixture is too thick, add water, 1 tablespoon at a time, blending until you reach your desired creamy consistency.
- Taste and season: Taste the hummus and adjust the salt, pepper, or spices as needed.
- Chill: Transfer the hummus to a bowl and refrigerate until ready to serve. This helps the flavors meld together.
- Serve: Enjoy with warm naan or fresh cut vegetables like carrots, cucumbers, or bell peppers.
Creative Serving Suggestions
This Red Lentil Hummus is incredibly versatile! Serve it as a dip with warm naan, pita chips, or fresh-cut veggies like carrots, cucumbers, and bell peppers.
For a heartier option, spread it on toast and top with avocado slices or roasted cherry tomatoes. It also makes a delicious sandwich spread or a flavorful addition to grain bowls.
Storage and Reheating Tips
Store your hummus in an airtight container in the refrigerator for up to 5 days. If it thickens over time, simply stir in a splash of water or lemon juice to restore its creamy texture. This hummus is best served chilled, so there’s no need to reheat it—just give it a quick stir before serving.
Recipe Variations to Try
Feel free to customize this hummus to suit your taste! Swap the coconut oil for olive oil for a more traditional flavor, or add a roasted red pepper for a smoky twist.
If you prefer a milder spice level, reduce the cayenne or omit it entirely. For extra creaminess, blend in a tablespoon of Greek yogurt or a drizzle of olive oil.
Time-Saving Tips for Busy Cooks
To save time, cook the lentils in advance and store them in the fridge until you’re ready to blend.
You can also use pre-minced garlic and ginger for quicker prep. If you’re in a rush, skip the chilling step and serve the hummus immediately—it’ll still taste delicious!
Equipment Guidance for Perfect Hummus
A high-speed blender or food processor works best for achieving that smooth, creamy texture.
If your blender struggles with thick mixtures, add water a tablespoon at a time to help it blend more easily. For a chunkier texture, pulse the ingredients instead of blending continuously.
Red Lentil Hummus
Ingredients
- 1 cup dried red lentils
- 1/4 cup smooth tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons melted coconut oil
- 2 garlic cloves
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon cardamom
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne
- 1/2 teaspoon sea salt
- freshly ground black pepper
- Water, if necessary, for consistency
- Naan and/or cut vegetables, for serving
Instructions
- Bring a medium pot of water to a boil and add the lentils. Reduce to low and simmer, covered, until tender, about 15 minutes.
- Drain and let cool for 10 to 15 minutes, then transfer to a blender with the tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, salt, and several grinds of pepper. Blend until creamy. If the mixture is too thick, add water, 1 tablespoon at a time, to blend into a creamy consistency. Taste and adjust seasonings. Chill until ready to use.
- Serve with naan or cut vegetables, as desired.