If you're looking for a healthy, flavorful dip that stands out from the traditional chickpea-based hummus, you're going to love this red lentil hummus recipe. It's smooth, creamy, protein-packed, and incredibly versatile.
Whether you're making it for meal prep, serving it as a party appetizer, or using it as a spread in wraps and sandwiches, this recipe is about to become your new go-to.
Hummus has been enjoyed for centuries across Middle Eastern and Mediterranean cuisines, but using red lentils instead of chickpeas is a modern, nutritious twist. Red lentils cook much faster, and result in a light and fluffy texture.
This makes red lentil hummus perfect for busy weeknights, healthy school lunches, or holiday gatherings when you want to impress with something unique!
It's safe to say I'm obsessed with legume based dips. I've made some very tasty ones, like this Romanian white bean dip, this fava bean dip or santorini fava.
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Ingredients
- Red lentils - These cook quickly, creating a creamy base that's light and smooth.
- Tahini - A rich sesame paste that gives the hummus its signature nutty flavor and velvety texture.
- Lemon juice - Adds brightness and acidity, balancing out the earthiness of the lentils.
- Cumin - A warm, aromatic spice that deepens the Middle Eastern flavor profile.
- Olive oil - Provides smoothness, richness, and a glossy finish.
- Salt
- Water - Adjusts consistency, making the hummus as thick or as silky as you prefer.
See recipe card for quantities.
Instructions
Cook the lentils - Rinse them first then add them to a small pot with garlic, add hot water and simmer for 15-20 minutes or until soft. Leave to drain for 5-10 minutes, keeping the liquid (which we will be adding to help blend gradually)
Blend the base - Add the cooked lentils, tahini, lemon, cumin, olive oil, ice cubes and salt into a food processor/blender.
Start blending and add the reserved cooking water as needed to create a smooth, fluffy texture. Scrape down the sides from time to time to help blending.
Serve - Transfer to a bowl, drizzle with olive oil, and garnish with sumac, more cumin and some pine nuts or sesame seeds.
Substitutions
- Oil-free: Simply skip the olive oil
- Tahini: Try sunflower seed butter or greek yogurt for a lighter twist.
Variations
- Red lentil hummus without tahini - If you're avoiding sesame, replace with sunflower seed butter, cashew butter or some greek yogurt.
- Smoky red lentil hummus - Add smoked paprika.
- Spicy red lentil hummus - Blend in chili flakes.
- Green lentil hummus - Use green lentils for a heartier, earthier flavor.
- Brown lentil hummus - Swap red for brown lentils if you prefer a firmer texture.
See this paprika white bean dip on my website! (placeholder for in-content link)
Equipment
You don't need fancy tools, but a strong blender or food processor is essential for silky hummus. If using a regular blender, pause and scrape down the sides for an even texture.
Storage
Store the red lentil hummus in an airtight container for up to 4-5 days.
Top Tip
Don't rush the blending! The secret to restaurant-quality hummus is letting it process until super smooth and fluffy. Add cold water slowly for that extra-creamy finish.
DID YOU MAKE THIS RECIPE?
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Red Lentil Hummus
Ingredients
- 1 cup split red lentils
- 1 garlic clove
- 1.5 cups hot water
- 3 tablespoon tahini
- 1 tablespoon olive oil
- 2 tablespoon lemon juice
- ½ teaspoon cumin
- 4 small ice cubes optional
- reserved lentil water
- a big pinch of salt
Toppings (optional)
- olive oil
- sumac
- toasted pine nuts
Instructions
- Cook the lentils - Rinse them first then add them to a small pot with garlic, add hot water and simmer for 15-20 minutes or until soft. Leave to drain for 5-10 minutes, keeping the liquid (which we will be adding to help blend gradually)1 cup split red lentils, 1 garlic clove, 1.5 cups hot water
- Blend the base - Add the cooked lentils, tahini, lemon, cumin, olive oil, ice cubes and salt into a food processor/blender.3 tablespoon tahini, 1 tablespoon olive oil, 2 tablespoon lemon juice, ½ teaspoon cumin, 4 small ice cubes, a big pinch of salt
- Start blending and add the reserved cooking water as needed to create a smooth, fluffy texture. Scrape down the sides from time to time to help blending.reserved lentil water
- Serve - Transfer to a bowl, drizzle with olive oil, and garnish with sumac, more cumin and some pine nuts or sesame seeds.olive oil, sumac, toasted pine nuts
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FAQ
Is red lentil hummus healthier than chickpea hummus?
I wouldn't say healthier as chickpea hummus is not unhealthy. They're both full of healthy fats, protein and nutrients. Red lentils are slightly lower in calories than chickpeas.
Can I make red lentil hummus without tahini?
Yes. You can substitute with another nut or seed butter, like cashew or sunflower seed, or skip it completely.
Why is my hummus grainy?
It's usually because the lentils weren't cooked enough. Simmer until they're very soft before blending. Or it could be that it's not blended enough, keep going!
Anonymous says
Made this last night! Lovely and glad I now know a new way to use all those red lentils I've got in my cupboard!!
Francesca says
Thanks for sharing! Glad you liked it 🙂