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
- 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.
- 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.
- 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.
- Transfer hummus to a bowl, cover with plastic wrap, and refrigerate for at least an hour.
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!
What others are saying
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.
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.