Red Lentil Hummus
Total Time
30 mins
Prep Time
5 mins
Cook Time
25 mins
Rating
4.94 out of 5 stars
(33)
Ingredients
4-6 servings
- 1 cup dried red lentils
- ¼ cup smooth tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons melted coconut oil
- 2 garlic cloves
- ½ teaspoon grated fresh ginger
- ½ teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon turmeric
- ¼ teaspoon cardamom
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne
- ½ teaspoon sea salt
- Freshly ground black pepper
- Water, if necessary, for consistency
- Naan and/or cut vegetables, for serving
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Preparation
Step 1
Bring a medium pot of water to a boil and add the lentils. Reduce to low and simmer, covered, until tender, about 15 minutes.
Step 2
Drain and let cool for 10 to 15 minutes, then transfer to a blender with the tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, salt, and several grinds of pepper. Blend until creamy. If the mixture is too thick, add water, 1 tablespoon at a time, to blend into a creamy consistency. Taste and adjust seasonings. Chill until ready to use.
Step 3
Serve with naan or cut vegetables, as desired.
Step 4
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Chef's notes
This red lentil hummus is tangy, creamy, and richly spiced. Enjoy it with veggies, naan bread, or pita chips, or even straight off a spoon!
If it gets a little thick, stir in some water before serving.
For a drizzle-able consistency, thin the hummus to pour over a roasted veggie bowl with quinoa.
