Red Lentil Hummus

When I stumbled across red lentil hummus recipes on foodgawker, I knew I had to try one.  Not only do red lentils cook in just over ten minutes (making this a much quicker recipe than a chickpea-based hummus), but this ancient cultivated legume is also brimming with health benefits, containing a high concentration of both folate and iron.  Try this in a wrap or as a dip… it won’t disappoint!


-1/2 cup uncooked red lentils

-1/2 cup water (sometimes I have to add a bit more if it’s getting too dry)

-1 large garlic clove, minced or crushed in garlic press

-1/2 tablespoon olive oil

-3 tablespoons freshly squeezed lemon juice

-1 tablespoon tahini

-1/4 teaspoon + 1 generous pinch of kosher salt

-1/2 teaspoon cumin

-1/4 to 1/2 teaspoon paprika

-1/8 teaspoon cayenne

How To

-Rinse lentils under running water, picking through them to remove any debris. Add lentils and water to a saucepan (with a lid) and bring to a boil. Turn heat down to low and cover to let simmer, leaving lid ajar so that they don’t boil over.  Stir every few minutes so they do not stick to the pan.  Let them simmer for about 10 to 14 minutes.  Drain and set aside to cool.

-Heat the olive oil over medium to low heat for about a minute.  Add garlic and a generous pinch of salt and cook for about 45 seconds (remove from heat before the garlic browns).  Pour garlic/olive oil mixture into a bowl and set aside.  I find that if you allow it to sit in the pan while prepping other ingredients, it continues to cook a bit.

-Add all ingredients to food processor and process until smooth (about 3 minutes).  Add a bit of water if you need to thin it out.

-s&p to taste if need be


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