You’ll love everything about our Red Lentil Hummus, except that it’s made with magnificent red lentils, which have a flavor that’s equal parts sweet and nutty. It has a hint of lemon flavor, is silky and creamy, and would make an excellent choice for a snack that is both healthy and fulfilling.
Who else has a large bag of lentils lying around that could use a good use? That is, in fact, how this hummus made with red lentils came to be! I can only have a certain number of bowls of lentil soup before I feel the need to try something new. I don’t want to blow my own horn, but I think I did an excellent job with this dish.
If you’ve ever made hummus before, you’ll notice that the ingredients are identical to what you’d find in a conventional chickpea hummus! Ingredients include garlic, tahini, lemon juice, and olive oil. It’s a basic recipe, but we all really enjoy it since the flavor is so sharp and clean, and the texture is so rich and velvety.
Lentils that have been dried out –
The one that steals the show. I used red, but brown or green will also do the trick.
Onions with garlic –
The more garlic that you use, the better! You are welcome to make any necessary adjustments.
If you’ve never tried tahini, which is also known as toasted sesame butter, before, you’ll probably find it in the same aisle as almond butter. You might also try looking in the section of the store devoted to exotic foods, or you could prepare tahini on your own at home.
Olive Oil –
In this recipe, you can use standard olive oil or extra virgin olive oil if you prefer a more robust flavor, but either way, I highly recommend using olive oil of a high quality.
Lemon juice –
The most delicious flavor comes from freshly prepared foods.
Smoked paprika –
This is one of the things in my kitchen that I enjoy using the most. This hummus made from lentils has an incredible smokey flavor.
Hummus Made with Red Lentils: A Step-by-Step Guide
Preparing the lentils entails:
The lentils should be added once the water has reached a rolling boil. It should take about 15 to 20 minutes for the water to be completely absorbed while the heat is kept at a low simmer and the food is stirred occasionally.
Prepare the hummus by:
Put the lentils that have been cooked and the rest of the ingredients into a food processor. Continue pulsing until everything is thoroughly combined and smooth. Place the hummus in a bowl and top it with paprika that has been smoked. Keep chilled until it’s time to serve.
To accompany your homemade red lentil hummus, you can prepare pita chips on your own. Simply cut the pita into wedges, sprinkle them with a little olive oil, and then toast them on a sheet pan in the oven at 400 degrees Fahrenheit until they begin to brown, which should take between 5 and 10 minutes.
This recipe does not need the use of red lentils in any way, shape, or form. Both brown and green can serve as acceptable alternatives.
Refrigerate your hummus for four to seven days after making it. You can either continue to store it in the bowl that it was served in, covered with plastic wrap, or you can transfer it to a container that will keep air out.
Surprisingly, the consistency of this dip will not suffer if it is frozen for a period of time! Place your hummus made with red lentils in an airtight container, spray a thin layer of oil over the top, and you may store it for up to four months. When you are ready to consume it, let it fully thaw for either a couple of hours at room temperature or overnight in the refrigerator. Give it a stir to combine the layer of oil that has been added, and then dig in!