Red Lentil Hummus




  • 2 cups water
  • 1 cup dried red lentils
  • 2 medium garlic cloves, finely chopped
  • 3 tablespoons tahini
  • 5 tablespoons olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 teaspoon freshly ground black pepper


Heat water in a small saucepan over high heat until boiling. Add lentils and reduce heat to low. Simmer until almost all of the liquid has been absorbed, about 15 minutes. Drain through a fine mesh strainer and let cool to room temperature, about 20 minutes.
Place lentils, garlic, and tahini in the bowl of a food processor fitted with a blade attachment and pulse until lentils are broken up, about 10 pules.
With the motor running, add oil, lemon juice, salt, and pepper and blend until evenly Incorporated, about 30 seconds. Scrape down the sides of the bowl and blend for 40 seconds or until smooth.

Makes about 2 cups

  • Ingredients7
  • Servings16
  • Calories98

Nutrients Per Serving

  • Calories: 98
  • Protein: 3.6 g
  • Fat: 6 g
  • Carbohydrate: 8 g
  • Fiber: 1.6 g
  • Potassium: 132 mg