Red Lentil Hummus
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
15 mins
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Cooling time
10 mins
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Total Time
30 mins
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Servings
8
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Calories
165 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Middle Eastern
Red Lentil Hummus
Description
This Red Lentil Hummus recipe starts by boiling red lentils in water until all liquid is absorbed and the lentils are soft, requiring about 15 to 20 minutes. After cooling slightly, the cooked lentils are blended with tahini paste, olive oil, fresh garlic, lemon juice, salt, and smoked paprika. The smoked paprika garnish enhances the deep, earthy flavor with a subtle smoky note.
The dip’s texture is smooth and creamy thanks to thorough blending and the addition of olive oil and tahini, making it well-suited for spreading or dipping. The garlic and lemon provide fresh, pungent highlights, while the smoked paprika rounds out the flavor with gentle heat and smokiness.
This hummus pairs well with homemade pita chips or fresh vegetables. The recipe notes that different lentil varieties like brown or green lentils can substitute red lentils with good results. It also offers storage advice, keeping refrigerated for up to a week and noting that freezing is possible with good flavor and texture retention if topped with oil. Thawing should be done slowly to restore consistency.
Ingredients
- 2 cups water
- 1 cup red lentils dried
- 2 cloves garlic
- 2 tablespoon tahini paste
- ¼ cup olive oil
- 3 tablespoon lemon juice from a lemon
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper freshly ground
Instructions
- Prep the lentils: Bring the water to a boil and add your lentils. Reduce the heat to a simmer and cook until all the water is absorbed, stirring occasionally, it should take 15 to 20 minutes. Let the lentils cool for 5 to 10 minutes.
- Make the hummus: Add the cooked lentils to a food processor with the rest of the ingredients. Pulse until everything is blended and smooth.
- Serve: Scoop the hummus into a bowl, garnish with smoked paprika. Chill until ready to serve.
Notes
- Homemade pita chips can be made by brushing pita wedges with olive oil and toasting at 400°F for 5-10 minutes.
- Brown or green lentils can substitute red lentils if desired.
- Store refrigerated hummus for 4 to 7 days in a covered container or bowl wrapped with plastic wrap.
- Hummus freezes well up to 4 months; drizzle oil on top before freezing and thaw slowly to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 165kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 297mg | 12% |
| Potassium | 248mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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