Red lentil hummus is a fresh take on hummus. This recipe packs some habanero heat and freshness. Oh, and it’s gluten free. Perfect for a light lunchtime snack, or a picnic. Plus, you probably have most if not all of these ingredients on hand. Okay, let’s get cooking!
- 1/2 cup of dried red lentils
- 1 cup of water
- clove of garlic
- 1 1/5 tablespoons of tahini
- a little less than 3 tablespoons of olive oil
- 1/2 a lemon
- 1 teaspoon of habanero and cumin spice
- salt to taste
- cilantro to garnish
First, you’ll want to pick up some dry red lentils. They’re in the bean aisle of your grocery store and come in a bag like dried black beans or chickpeas. Red lentils are so good and one of my favourite recipes is red lentil chili. It’s hearty, warm, and perfect for fall.
Time to cook the lentils. In a pot add in 1 cup of water and 1/2 cup of lentils. Stir, add in some salt and bring to a boil. Then simmer for about 12-15 minutes until all the water is nearly gone.
Drain if needed.
Grab your food processor or vitamix and blend the lentils with the chopped garlic, tahini, olive oil, lemon juice and the spices. Blend well.
Once it’s blended add in the salt to taste and blend again.
It’s so rich and creamy. Oh, and has a bit of heat to it, too. Put in a bowl and serve up with veggies or pita bread.
Top with fresh cilantro, or dried cilantro in my case – either will work.
And there you are – red lentil hummus. It’s quick and easy to make and keeps in the fridge for about 3-4 days. This recipe isn’t too big, makes enough for about 3 lunches, which is perfect. Double the recipe if you’re making it for a party.
Thanks so much for visiting and I’ll see you again soon.