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lemony red lentil hummus

by Jackie Newgent  |  May 9, 2020  |  5 Comments

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!


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lemony red lentil hummus

  • Yield: 8 servings 1x


Units Scale
  • 3/4 cup dry red lentils, rinsed
  • 1/3 cup tahini
  • Juice and zest of 1 lemon (3 tablespoons juice)
  • 2 garlic cloves
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne pepper


  1. 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.
  2. 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.
  3. 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


  • Serving Size: ¼ cup

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  1. Sounds delish, lentils are so nutritious. The hummus is probably the testies way to eat.
    I have made soup with lentils and lamb goes very well with them.

    Bacon too, but then that’s adding proceed meat.

    They are not full of flavour by nature, pretty insepid so defo need garlic and spices, also fresh herbs.

    Will try your recipe. Need to buy tahini, that’s the secret in hummus.

    Which is delish and high in nutrients

    1. Hi Daniela! Yes, you’re so right … lentils are so nutritious! I hope you get a chance to try this recipe … and find it delish! Jackie