Red Lentil Hummus Recipe
Hummus is traditionally made with garbanzo beans, but any creamy legume will do. Try this red lentil version anywhere you’d use traditional hummus, including in this roasted vegetable wrap.
What to buy: Red lentils are actually more orange than red. They can be found in the bulk section of many grocery stores or at Middle Eastern markets.
Game plan: The hummus can be refrigerated in an airtight container for up to 1 week.
- 2 cups water
- 1 cup dried red lentils
- 2 medium garlic cloves, finely chopped
- 3 tablespoons tahini
- 5 tablespoons olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- Heat water in a small saucepan over high heat until boiling. Add lentils and reduce heat to low. Simmer until almost all of the liquid has been absorbed, about 15 minutes. Drain through a fine mesh strainer and let cool to room temperature, about 20 minutes.
- Place lentils, garlic, and tahini in the bowl of a food processor fitted with a blade attachment and pulse until lentils are broken up, about 10 pulses.
- With the motor running, add oil, lemon juice, salt, and pepper and blend until evenly incorporated, about 30 seconds. Scrape down the sides of the bowl and blend for 40 seconds more or until smooth.
Easy to make and beautiful color. Changes would include; 1. Reduce salt to 1/2 t 2. Mince garlic, then smash to a paste with the 1/2 t of salt 3. simmer the lentils for 20 to 25 minutes
Pretty easy and good recipe but WAY TOO MUCH SALT. I had to cook extra lentils to add in to dilute it. I'd imagine 1 tsp is more than enough.
Regarding adding curry to this, red lentils and curry type (garam masala, etc) are used to make dal so it might be okay. I'm not sure how tahini tastes with this though.
I was confused when I looked at this recipe because this was called hummus which I thought was chick peas. Then I saw that it had no chick peas in it.
thinking of adding curry to this.... bad idea?
Quite tasty. I threw in some cannellini beans that I had on-hand, which made up for the fact that I used a bit too much tahini. Simple to make and an interesting twist on traditional hummus.
i shop @ a lebanese bakery alot, i make a "hummus" w/ chic peas & fava beans(canned for ez, fast prep) using the same traditional method. roasted garlic is good w/ fresh parsley(flat), the wheat pita is fresh and really makes a great table nosh, along w/ fatoush! & olives, cheese
i shop @ a lebanese bakery alot, i make a "hummus" w/ chic peas & fava beans(canned for ez, fast prep) using the same traditional method. roasted garlic is good w/ fresh parsley(flat), the wheat pita is fresh and really makes a great table nosh, along w/ fatoush! & olives, cheese
We can store flour in the freezer,so why cant we store lentils in the freezer? Then they wil never go stale!!! I would not mix chickpeas and lentils dont they have different cooking time???
Interesting, I think I'll try it mixed with some chickpeas as I too have some old lentils lying around. I think the lentils lose some of their flavor after a little while and are pretty cheap so it would be reasonable to buy new ones. On the other hand they don't actually go bad, so waste not want not and all that. I'm going to go ahead and use the old ones.
@ Bamia..lets call it "lentus"
How long do lentils last, anyone? I think I have some red lentils in the pantry since...um...I'm embarrased to say.
I don't know where this tradition came from calling everything a "hummus" .. the word means chickpea and the dip itself in arabic is "hummus bi tahini" (chickpeas and tahini) .. in the west it's shortened down to "hummus" (which really just means chickpeas, which is a wonderful legume that could be cooked in a variety of ways anyway) Now there is a "lentil hummus" and who knows what hummus, strange IMO.