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Red Lentil Hummus

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Snack
Cuisine: Mediterranean
Servings: 4 people
Author: Ali

Ingredients

  • 1/2 cup of dried red lentils
  • 1 cup of water
  • salt to taste
  • 2 cloves of garlic
  • 1 1/2 tablespoons of tahini
  • 3 tablespoons olive oil
  • 1/2 lemon juiced
  • 1 teaspoon habanero and cumin spice
  • salt to taste
  • cilantro to garnish

Instructions

  • 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.