Red Lentil Hummus
A unique take on the beloved hummus, this red lentil dip is the next best thing— it's easy, smooth, and equally delicious!
Equipment
- 1 Food processor (affiliate link)
Ingredients
For the hummus:
- 200 grams of dried red lentils
- 2 bay leaves
- 2 tablespoons of hulled tahini
- 1 garlic clove minced
- 1/2 teaspoon of ground coriander seeds
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of fine salt
- 1/4 cup of lemon juice
- 1 tablespoon of iced water
Garnish:
- 4 tablespoons of olive oil
- 4 garlic cloves sliced
- 4-5 lemon peels
Instructions
- Rinse the red lentils and boil for 10-15 minutes with a couple of bay leaves and salt. Once cooked, drain the lentils and allow them to cool down completely.
- Start by pulsing the lentils in a food processor for about 10 seconds, and then add the tahini, garlic, ground coriander seeds, ground cumin, paprika, salt, and lemon juice. Blend the ingredients until they're fully combined, and then add the ice-cold water to achieve a fluffier texture.
- Heat olive oil in a pan, and sauté the garlic slices and lemon peels until they're slightly brown and crispy. Allow everything to cool for 15 minutes.
- Serve the hummus and garnish with the cooled garlic and the lemon-infused olive oil (optional).
Video
Notes
- Adjust cold water as needed: add more for a thinner consistency, and less for a thicker texture. Start with a small amount and gradually increase until you reach the desired consistency.
- The infused olive oil truly elevates this hummus, but you can always just drizzle the hummus with olive oil for the sake of simplicity.
Tried this recipe?Let us know how it was!