Red Lentil Hummus
‘Hummus’ literally means ‘chickpeas’ in Arabic, and if you’re familiar with the classic version, you know it as that incredibly delicious chickpea dip. But today, I’m going to shake things up a bit. Instead of chickpeas, I’ll be making hummus with red lentils—which I’m sure you’ll absolutely love as well!
📝 Ingredients for the red lentil hummus
For this red lentil hummus, I’ve used:
- 200 grams of dried red lentils
- 2 bay leaves
- 2 tablespoons of hulled tahini
- 1 garlic clove, minced
- 1/2 teaspoon of ground coriander seeds
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of fine salt
- 1/4 cup of lemon juice
- 1 tablespoon of iced water
And I’ve given the hummus a final fragrant touch by using the following:
- 4 tablespoons of olive oil
- 4 garlic cloves, sliced
- 4 lemon peels
👨🏻🍳 How to make the best red lentil hummus
When using red lentils, start with a good rinse. This removes any potential dirt and some excess starch, which helps prevent them from turning too mushy during cooking. Though, with red lentils, rinsing isn’t as crucial as with other varieties.
After rinsing, I boiled my red lentils with two bay leaves and 1/2 teaspoon of salt for extra flavor. While some prefer their red lentils cooked to mush, I’d suggest stopping just short of that point. You want to preserve some texture, so you don’t end up with a watered-down hummus.
Keep an eye on them as they cook quickly – usually in about 10-15 minutes.
Once cooked, I drained the lentils through a fine-mesh sieve to separate them from the cooking liquid. I let them cool for about 10-15 minutes before transferring them to the food processor.
This cooling step is crucial – it allows excess moisture to evaporate and prevents steam from building up in the processor, which could affect the final texture.
I blended them for about 10-15 seconds just to break them up a little bit, and then I added 2 tablespoons of hulled tahini, 1 minced garlic clove, 1/2 teaspoon of ground coriander seeds, 1/2 teaspoon of ground cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 cup of lemon juice, blending again thoroughly, while scraping down the sides as needed.
For a fluffier texture, I added 1 tablespoon of ice-cold water while the processor was running, a technique that helps emulsify the mixture, a trick that is very common in the traditional chickpea recipe.
To elevate the hummus, I heated around 4 tablespoons of olive oil and added slices from 4 garlic cloves as well as 4-5 lemon peels, lightly frying them until they were slightly brown and crispy. In the meantime, the olive oil was infused with the flavor from the garlic and lemon peels, a beautiful combination that served to garnish the hummus.
However, before actually garnishing the hummus with these ingredients, I allowed it to cool down completely— which took around 10-15 minutes. And that’s it— a uniquely delicious red lentil hummus recipe that’s perfect to share with friends. 🙂
💬 Frequently asked questions
Do I need to soak the lentils?
No, you don’t need to soak red lentils as they’re different from other types of lentils or beans— in the sense that they break down easily when cooked. Just rinse them before cooking to remove any dust or debris that may be present.
How long does it last in the fridge?
It typically lasts 4-7 days when stored in an airtight container in the refrigerator. For best quality, consume within 4 days.
Is this recipe gluten-free?
Yes, there are no ingredients that might contain gluten in this recipe, so feel free to dive in!
What can I serve with the hummus?
Well, I usually like to eat it with some pita bread or sometimes even chips, but there are many options, including veggies like carrots or cucumbers, or you can also use the hummus as a spread for a sandwich if you’d like.
Red Lentil Hummus
Ingredients
For the hummus:
- 200 grams of dried red lentils
- 2 bay leaves
- 2 tablespoons of hulled tahini
- 1 garlic clove minced
- 1/2 teaspoon of ground coriander seeds
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of fine salt
- 1/4 cup of lemon juice
- 1 tablespoon of iced water
Garnish:
- 4 tablespoons of olive oil
- 4 garlic cloves sliced
- 4-5 lemon peels
Instructions
- Rinse the red lentils and boil for 10-15 minutes with a couple of bay leaves and salt. Once cooked, drain the lentils and allow them to cool down completely.
- Start by pulsing the lentils in a food processor for about 10 seconds, and then add the tahini, garlic, ground coriander seeds, ground cumin, paprika, salt, and lemon juice. Blend the ingredients until they're fully combined, and then add the ice-cold water to achieve a fluffier texture.
- Heat olive oil in a pan, and sauté the garlic slices and lemon peels until they're slightly brown and crispy. Allow everything to cool for 15 minutes.
- Serve the hummus and garnish with the cooled garlic and the lemon-infused olive oil (optional).
Video
Notes
- Adjust cold water as needed: add more for a thinner consistency, and less for a thicker texture. Start with a small amount and gradually increase until you reach the desired consistency.
- The infused olive oil truly elevates this hummus, but you can always just drizzle the hummus with olive oil for the sake of simplicity.
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