Tangy and Creamy Red Lentil Hummus Recipe (Perfect as a Dip)

• Recipe: Red Lentil Hummus
• Writer: Lizzie Green
• Content-Type: Food Blog

Love hummus? If so, you really must indulge in some of this zesty and velvety red lentil hummus. It is delicious when used as a dip, a dressing, or even just on a spoon fresh from the refrigerator.

You are aware of how much I adore chickpeas, and you are also aware of how much I adore hummus; yet, with this recipe for red lentil hummus, I am venturing out of my comfort zone with chickpeas! Because there are times when you don’t have any chickpeas, but you still want a snack that you can dip, this one is smooth, sour, and wonderfully seasoned with turmeric and other curry spices.

This lentil hummus is delicious, and it goes well with vegetables, naan bread, pita chips, etc. I’ve also been caught stealing spoonfuls of food from the refrigerator without permission.

Ingredients in Red Lentil Hummus

Do not be put off by this lengthy list of ingredients; they are all spices, and you should hopefully already have the majority of them stashed away in your spice cabinet.

If you don’t already have them, purchasing some might be a good idea.

This blend of spices, which includes cumin, coriander, turmeric, cardamom, and cayenne, will impart a robust taste to a great many other foods in addition to this dip! You’ll put them to use in a variety of dishes, such as soups and curries.

The following pantry staples are required to complete this dish, in addition to the spices:

• The silky texture and abundant protein content come from using red lentils as the basis.
• The richness and sumptuous texture are both contributed to the dish by the use of coconut oil and tahini.
• The lemon makes it shine!
• In addition, ginger and garlic give the dish a pleasantly spicy kick as well as an additional layer of flavor.

Put all of the ingredients for the red lentil hummus in a blender.

A Guide to Making Hummus with Red Lentils

The first step in preparing this dip is to cook the lentils. Put some water in a medium-sized saucepan and heat it until it boils.

After adding the lentils, continue to cook the mixture for about 15 minutes, or until the lentils are soft. Click this link for more information on how to cook lentils!

After that, pour the lentils through a colander to remove any excess water and set them aside to cool for ten to fifteen minutes.

Add them to a blender along with the other ingredients when they have almost reached room temperature; it is fine if they are still a little warm. Process until smooth, stopping to scrape down the sides of the blender as necessary.

When I made this dish for the first time, I attempted to make it in a food processor; but, I found that using a blender produced a creamier consistency than the red lentils. Do you see what I mean? So delicious.

This hummus made with red lentils is excellent as soon as it comes out of the blender, but it also stores well in the refrigerator for up to five days. Before serving, give it a whisk with some water if it starts to grow too thick.

One more suggestion: when there is only a small amount of red lentil hummus left over after the recipe, thin it down to a consistency where it can be drizzled, and then pour it over a dish of roasted vegetables that also contains some quinoa.

A few nights ago, that was our last-minute dinner, and the lentil dip livened up an otherwise uninteresting bowl of food.

Red Lentil Hummus

This hummus is made with red lentils, and it has a tangy flavor, a creamy texture, and plenty of spices. You can eat it with vegetables, naan bread, pita chips, or even straight off a spoon if you choose.

Ingredients

• 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
• ¼ teaspoon coriander
• ½ teaspoon cumin
• ¼ teaspoon turmeric
• ¼ teaspoon cardamom
• ½ teaspoon sea salt
• ¼ teaspoon onion powder
• ¼ teaspoon cayenne
• freshly ground black pepper
• Water, if necessary, for consistency
• Naan and/or cut vegetables, for serving

Instructions

1. After the water in a medium pot has come to a boil, add the lentils to the pot. Turn the heat down to low and cook the meat, covered, for about 15 minutes, or until it is soft.
2. After draining the beans and allowing them to cool for ten to fifteen minutes, place them in a blender along with the tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, salt, and several turns of the pepper mill. Blend until smooth. Mix till it becomes creamy. If the mixture is too thick to combine smoothly, add water one spoonful at a time until it reaches the desired creamy consistency. Taste it, then adjust the seasonings as necessary. Put in the refrigerator until ready to use.
3. You can serve it with naan or sliced vegetables, whatever you want.