Red Lentil Hummus
This spiced red lentil hummus is a flavorful and nutrient-dense twist on traditional hummus. Made with creamy tahini, warming spices, and a hint of fresh lemon, this dip is packed with plant-based protein and healthy fats. It’s naturally vegan, gluten-free, and perfect for snacking, spreading, or dipping. The combination of red lentils with aromatic spices like cumin, turmeric, and cardamom creates a rich and earthy flavor that pairs beautifully with fresh vegetables, pita bread, or crackers.
Ingredients
- 1 cup dried red lentils
- 1/4 cup smooth tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons melted coconut oil
- 2 garlic cloves
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon cardamom
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne
- 1/2 teaspoon sea salt
- Freshly ground black pepper to taste
Instructions
- Cook the Lentils: Bring a medium pot of water to a boil. Add in the lentils and reduce to low heat. Cover and let them simmer until tender, about 15 minutes.
- Drain and Cool: Once the lentils are soft, drain any excess water and allow them to cool for 10 to 15 minutes. Cooling helps achieve a smoother texture when blending.
- Blend the Ingredients: In a blender or food processor, combine the cooked lentils, tahini, lemon juice, melted coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, salt, and black pepper. Blend on high speed until smooth and creamy. If needed, add a splash of water or more lemon juice to reach your desired consistency.
- Chill and Serve: Transfer the hummus to a bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serving Suggestions
This red lentil hummus is incredibly versatile. Enjoy it as a dip with fresh veggies like cucumbers, bell peppers, and carrots. Spread it on sandwiches or wraps for an extra layer of flavor, or use it as a base for grain bowls and salads. You can also garnish it with a drizzle of olive oil, a sprinkle of paprika, or chopped fresh herbs like parsley or cilantro.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
