Red Lentil Hummus
Red Lentil Hummus

When we think of hummus, chickpeas usually come to mind.

But, hummus actually simply means:

a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic.

This means that we can make a hummus with beans other than chickpeas. This red lentil hummus is a great example.

It is light and refreshing any time of year.

If you love hummus, give this a try. You will be glad you did.

Red Lentil Hummus


Servings Prep Time Cook Time
1 Jar 5 minutes 10 minutes


Recipe Notes

  • Store for 3-4 days in the refrigerator.
  • This can also be frozen.
  • The hummus will thicken a bit once chilled. If you love garlic, go ahead and add more.


  • 1 Litre (2 Cups) Water
  • 200 g (1 Cup) Dry Red Lentils
  • 2-3 Cloves Garlic Minced
  • 3 Tablespoons Tahini
  • 5 Tablespoons Olive Oil
  • 60 ml (1/4 Cup) Lemon Juice
  • 1 Teaspoon Salt
  • Pepper to Taste


  1. Rinse lentils well under cold running water.
  2. In a sauce pan, heat water to boiling
  3. Add rinsed red lentils and reduce the heat to LOW
  4. Cook until the liquid is almost absorbed (about 15-20 min)
  5. Place lentils, garlic, and tahini in food processor and pulse a few times to break up the lentils.
  6. Run motor and add oil, lemon juice and salt.
  7. Run processor for 30 seconds.
  8. Scrape down sides and run for 40 more seconds.
  9. Add pepper to taste.
  10. Serve warm or cold.

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