If you love hummus, you will love this version made with red lentils by Riyana Rupani of Healthy-ish and Happy. You could ask why mess with the original version of hummus made with chickpeas, but I have a few good reasons for you. Lentils are faster cook, don’t require any skin being removed (which is a must for smooth chickpea hummus), and contain less oligosaccharides, which are the compounds in beans that can make us feel a little bloated, especially if you’re not used to eating them or eating more of them, which might be the case if this is your first Plant-Based Whole30!
This Red Lentil Hummus is seasoned with warm spices such as turmeric, garlic, and cumin. The turmeric gives the dip a beautiful golden color, while cumin adds a little smokiness and depth. Lastly, we add lemon juice to brighten the flavor profile.
Lentil Hummus Tips and Variations
If turmeric and cumin aren’t your thing, feel free to play around with the spices and make it your own. Some options could be smoked paprika, fresh herbs like parsley, or using ginger instead of garlic. The options are endless.
One key part of the process you don’t want to skip is adding an ice cube while whizzing all your ingredients together. Why add an ice cube? The ice cube helps incorporate air into the mixture, which leaves you with a hummus that is light and fluffy vs. heavy and dense. This tip works with traditional hummus and tahini-based dips as well!
Once your hummus is blended to perfection, scoop it into a bowl and garnish with a sprinkle of spices and/or fresh herbs. I love using za’atar on top! This dip is perfect for entertaining and pairs perfectly with any cut veggies. You can also serve alongside a meal or salad for extra protein and fiber.
If you have leftovers, this hummus keeps well in the fridge for 4 to 7 days.
Ingredients
- 2 cups water
- 1 cup red lentils rinsed and drained
- 1/2 tsp turmeric powder
- 1 tsp salt (or to taste)
- 2 cloves garlic
- 3 tbsp tahini
- 1 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 1/2 tsp cumin powder
- 1/2 tsp chili powder (optional)
- 1 ice cube
Instructions
- BRING water to a boil, add your rinsed red lentils, and bring down to a simmer.
- ADD your turmeric powder and salt, and allow the lentils to cook until all the water is absorbed while stirring occasionally. This should take about 15 to 20 minutes.
- REMOVE the lentils from heat and allow to cool for 10 to 15 minutes.
- ADD the cooked lentils to a food processor with the rest of the ingredients. Pulse until everything is blended and smooth.
- CHECK for taste and consistency and adjust accordingly. If you find your hummus is too thick, add a bit of cold water and pulse again.
- SCOOP the hummus into a serving bowl and garnish. I like to add a drizzle of olive oil, some fresh herbs, and some za’atar.
