I’m pretty sure I eat more hummus than anyone I know. It’s what I grab whenever I need a quick fix or if I need to get in a bit more plant protein. And while I adore traditional hummus, I do like to mix things up every once in a while. I happened to be out of chickpeas, but I had dried red lentils on hand. So, of course, that meant red lentil hummus for me. Other than the chickpea to lentil swap, I make it with basically the same ingredients as my classic version. Though I do punch up the lemon to brighten the flavor.
This lemony red lentil hummus perfect as is. But I also like to serve it drizzled with extra-virgin olive oil and sprinkled with fresh parsley leaves and lemon zest. My favorite way to eat it … scooped up with homemade pita chips, like my za’atar pita chips. Do make this twist on hummus your own by garnishing and enjoying however you like. Try it soon!
- ¾ cup dry red lentils, rinsed
- 1/3 cup tahini
- Juice and zest of 1 lemon (3 tablespoons juice)
- 2 garlic cloves
- ¾ teaspoon sea salt
- ¼ teaspoon ground cumin
- 1/8 teaspoon ground cayenne pepper
- In a medium saucepan, bring rinsed lentils and 3½ cups water to a boil. Reduce heat to medium-low and simmer until tender (or smashable by fork), about 15 minutes. Drain well.
- Add the cooked drained lentils (while warm), tahini, lemon juice, garlic, salt, cumin, cayenne, and half of the lemon zest..Cover and puree on high speed until smooth, about 2 minutes.
- Chill in the refrigerator until ready to serve. (Note: Hummus will thicken as it cools.) Serve with remaining lemon zest.
Per serving: 130 calories, 6g total fat, 1g saturated fat, 0g trans fat, 0g cholesterol, 220mg sodium, 14g total carbohydrate, 3g dietary fiber, 0g total sugars includes 0g added sugars, 6g protein