Red Lentil Hummus: A Creamy, Protein-Packed Twist on a Classic
If you love hummus but want to try something a little different, red lentil hummus is a delicious and wholesome alternative. Made with cooked red lentils instead of chickpeas, this variation is ultra-smooth, quick to prepare, and packed with plant-based protein. It’s perfect for anyone looking to switch things up while keeping things nutritious and satisfying.
Why Red Lentil Hummus Is Worth Trying
Red lentil hummus has a naturally creamy texture and a slightly sweet, earthy flavor that pairs beautifully with tahini, garlic, and warm spices like cumin and chili. Unlike traditional hummus, which requires soaking and boiling chickpeas, red lentils cook in just 15 minutes and don’t require any pre-soaking—making this dip a great choice when you’re short on time but still want something homemade and healthy.
Another advantage of this lentil hummus is its nutritional profile. Red lentils are rich in fiber, iron, and plant-based protein, making them a heart-healthy choice for anyone following a vegetarian or vegan diet. When blended with tahini and olive oil, the result is a silky, satisfying dip or spread that works well as a snack, appetizer, or sandwich base.
How to Serve Your Hummus
This flavorful dip is incredibly versatile. Serve your red lentil hummus with fresh vegetables, pita chips, or flatbread for a light and healthy snack. It’s also a wonderful addition to grain bowls or as a spread on wraps and sandwiches. For extra brightness, garnish with chopped fresh parsley, a drizzle of olive oil, or a sprinkle of paprika.
Because it’s so easy to customize, you can make red lentil hummus as mild or as spicy as you like. It also stores well in the fridge for several days, so you can make a batch ahead of time and enjoy it throughout the week.
Red Lentil Hummus Is Your New Go-To Dip
Whether you’re already a hummus lover or just looking to add more plant-based options to your meals, red lentil hummus is definitely worth a spot in your rotation. It’s quick to make, full of flavor, and endlessly versatile. Once you try it, this creamy, nutrient-rich dip might just become your new favorite.
For more information on the health benefits of red lentils, check out this article from Harvard’s Nutrition Source: Lentils – The Nutrition Source.
If you enjoy plant-based spreads like this, you might also love my green peas spread, another vibrant and flavorful option that’s great for spring and summer.
Red Lentil Hummus
Equipment
- Blender
Ingredients
- 1/2 cup uncooked red lentils
- 1 1/2 cup water
- 1/2 tsp salt
- 1 tsp ground cumin
- 1/4 tsp ground chili
- 1 small garlic clove diced or minced
- 1 tbsp olive oil extra virgin
- 2 tbsp tahini heaping tablespoons
- fresh parsley leaves (to taste)
Video
Instructions
- Step 1: Prepare the Red Lentils
- Rinse the red lentils thoroughly. In a pot, combine them with 1.5 cups of unsalted water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the lentils are soft and have absorbed the water.
- Drain the cooked lentils using a colander and let them cool to room temperature.
Step 2: Add Ingredients to Blender
- Transfer the cooled lentils to a blender. Add salt, cumin, chili, garlic, olive oil, tahini, and parsley.
- Step 3: Blend Until Smooth
- Blend until the mixture is creamy and well combined. Stop occasionally to scrape down the sides and check the texture. Continue blending until your desired consistency is reached.
- Step 4: Serve
- Transfer the red lentil hummus to a serving bowl. Optionally, drizzle with a little olive oil before serving.