Red Lentil Hummus

Image of Kelly Aditi Faust
Rated 5.0 based on 2 customer reviews
Red Lentil Hummus
Red Lentil Hummus


  • 1½ cups dry red lentils, rinsed
  • ¼ cup tahini
  • 2 garlic cloves, minced
  • 1 lemon, juiced
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ¼ cup extra-virgin olive oil


For best results, we recommend using:


  1. Put lentils in a pot with enough water to cover by one inch. Bring to a simmer over medium-low heat and cook lentils until tender, 15 to 17 minutes.
  2. Strain lentils and rinse with cold water. Be sure to tap strainer to encourage the release of excess water, as red lentils hold onto a lot of water. Allow to drain and cool for at least 5 minutes more.
  3. Blend lentils, tahini, garlic, lemon juice, paprika, and salt in a blender until smooth; stream olive oil into the mixture with the blender running to incorporate. You may need stir the mixture and scrape the sides with a spoon during both of these steps if the mixture stops moving. Season with salt and pepper. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
  4. Transfer hummus to a bowl, cover with plastic wrap, and refrigerate for at least an hour.
Mealthy tip:

Though it's better when given a chance to chill in the refrigerator, it can be served immediately after blending if you're in a hurry. Be sure to use smoked paprika in this recipe! It adds incredible flavor that you won't regret!


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

I love red lentils but I wasn't sure how I would feel about them in place of chickpeas for hummus. Surprisingly, it was delicious! It works perfectly as a spread in sandwiches and wraps.

Image of Greg Jones

Greg Jones says:

This red lentil hummus turned out smooth and creamy. I especially love the hint of lemon. Perfect dip for after a workout too. I ate it with toasted pita bread.