Simple Red Lentil Hummus

Simple Red Lentil Hummus is a lentil dip with silky smooth texture and classic hummus flavors of lemon, tahini, and garlic. An easy prep method has this snackable spread ready in minutes so you can satisfy your craving for the hearty flavor any time of day.  This basic recipe can also be customized with plenty of other flavors so you’ll never tire of it!

Red lentils are quick-cooking members of the legume family, making them perfect for homemade hummus in a hurry. Red lentil hummus is swoop-worthy as a dip, but it can be spread over chicken and baked, added to salad dressings for a creamy base, layered with cheese and veggies in a sandwich, or dolloped in your grain bowl for extra protein and fiber. 

Lentils are a favorite for salads, sides, soups, and more.  Try this Mujadarra recipe next time you need a hearty rice and lentils side dish, or this Crispy Halloumi Lentil Salad when you want a gorgeous and hearty salad to wow your dinner guests.

Ingredients

I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

• Red Lentils - Red lentils are available at most supermarkets, and are usually in the same aisle as dry beans. You can also buy them at your favorite Indian or Middle Eastern grocery store in large quantities.
• Tahini - Tahini is a ground paste of hulled sesame seeds that has a texture of runny nut butter.  It should be stirred before measuring to distribute the oil evenly.  Tahini has a nutty, slightly bitter, and earthy flavor that can be used in both sweet and savory dishes.  You can purchase it at well-stocked supermarkets or at Middle Eastern grocers. Check the label so that you don’t confuse it for a tahini sauce, though!  A sauce will often be mixed with other ingredients, while tahini should be made only of sesame seeds.
• Garlic - Fresh garlic adds a punch of flavor to the hummus.
• Lemon Juice - Lemon juice balances the earthy lentils, slightly bitter tahini, and pungent garlic for a harmonious dip.  Use fresh squeezed lemon juice for this simple recipe.

Instructions

Add the lentils and 1 cup of water to a small saucepan with a well-fitting lid. Bring the lentils to a boil, reduce the heat to a gentle simmer, and place the lid on the pan while the lentils cook.

Allow the lentils to simmer for 10 minutes, making sure the heat is low enough that they don’t boil over.  Remove them from the heat and remove the lid from the pan so that they can cool for 10 minutes.

In a small food processor, add the cooled lentils and any of the remaining cooking water, tahini, garlic cloves, lemon juice, and a teaspoon of kosher salt.

Process the hummus until it is smooth and creamy.  You will want to stop the processor once or twice to scrape down the sides and incorporate all of the ingredients fully.  Add water, if needed, a spoonful at a time to get a smooth and creamy texture.

Transfer the red lentil hummus into a serving bowl and garnish it as desired.  Serve it immediately or store it in the refrigerator to chill and firm up, it can be extra runny right after preparing.

Substitutions and Variations

The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!

Much like my standard chickpea hummus recipe, you can make a lot of variations with this basic red lentil hummus base:

• Spice it Up - Add ½ of a fresh jalapeño (keep the seeds for extra heat) and ¼-cup cilantro leaves to the food processor for a cilantro-jalapeño version.
• Add Sun Dried Tomato - Process ¼-cup of strained sun dried tomatoes in oil along with a handful of basil leaves for a bright orange color and burst of flavor.
• Make It Extra Smoky - Add ½ teaspoon cumin and ½ teaspoon smoked paprika to the other ingredients when you blend them for a smoky and warmly spiced version.

Equipment

I have the best results using a small food processor to blend this red lentil hummus.  A larger food processor will work, but you need to stop and scrape down the sides often as all of the ingredients get thrown around the larger bowl.  You can make a very smooth hummus with a stick (immersion) blender as long as you have a pitcher or blender vessel that will accommodate the volume of ingredients.

Serving Suggestions

Top a bowl of this super-silky lentil dip with any combination of finely chopped cilantro, a sprinkle of parsley, dusting of sumac powder, bright red paprika, a drizzle of olive oil, a flavorful spice blend like za’atar, garlicky chili crisp, and more.  Serve it with spiced pita chips, naan bread, flatbread, crackers, or a variety of vegetables for dipping.

Make This Recipe Kid Friendly

This is an easy recipe for kids to love as an after school snack with pita chips and carrot or celery sticks.  Have a batch on hand for homework and study sessions!

Storage

You’ll want to store the red lentil hummus tightly wrapped with plastic wrap touching the surface of the dip to prevent a dry skin from forming over the top.  If a skin forms, you can stir it well to incorporate it and the flavor will not suffer.  You can also drizzle a thin layer over the top of the hummus to prevent this skin from forming.  Lentil dip can be stored for 3-4 days in the refrigerator.

Make-Ahead Options

You can make this red lentil hummus the day before serving and keep it tightly wrapped in the refrigerator.  Before serving, give it a good stir and top it with any desired garnishes and toppings.