Red Lentil Hummus is a creamy, protein-rich vegan dip that's easy to make at home and bursting with tangy, savory, and spicy flavor.
This homemade recipe is perfect as an appetizer, breakfast spread, or wholesome snack with pita bread and crackers - or even as a simple dinner idea.
Red lentil hummus is my latest obsession, and as someone who already loves making homemade dips like green pea hummus, black bean hummus, and beetroot hummus, I knew this one had to be shared.
The texture is silky smooth, the flavor is savory & garlicy with just the right tang and spice, and honestly - I couldn't stop dipping into it when I first made it.
Made with cooked red lentils, tahini, olive oil, garlic, and spices, this isn't your classic chickpea hummus, but that's exactly what makes it so special.
It's quick, wholesome, and protein-packed, perfect for spreading on toast at breakfast, scooping with seed crackers or lentil chips for a snack, or serving as a flavorful side at dinner.
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🥘Ingredients
- Red lentils: I love using red lentils because they cook so quickly and blend up into the creamiest, dreamiest base for hummus
- Tahini: Adds a nutty, rich flavor and makes the dip extra silky.
- Garlic: Brings a bold, savory kick that balances the creaminess.
- Olive oil: Gives the hummus a luscious texture and depth of flavor.
- Lemon juice: Brightens the dip with a fresh, tangy zing.
- Salt & spices (cumin, smoked paprika, black pepper): Create a warm, smoky, and slightly spicy flavor profile.
- Water (for cooking the lentils): Softens the lentils and helps them blend into a smooth, creamy dip.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
🔪How To Make Red Lentil Hummus
Cook the lentils: In a medium pot, combine the red lentils with water and bring to a boil. Reduce the heat, partially cover, and simmer for about 10 minutes, until the lentils are soft and mushy with no water left for draining. Let them cool slightly before blending.
Add everything to the blender: Transfer the cooked lentils to a high-speed blender and add tahini, garlic, olive oil, lemon juice, water, salt, and spices.
Blend until creamy: Blend on high until smooth and creamy, adding a spoonful of water if needed to adjust the consistency.
📋Substitutions
- No tahini: Skip it and use a little extra olive oil or water to keep the hummus creamy.
- Garlic substitute: Use garlic powder instead of fresh garlic for a milder flavor.
- Olive oil: Avocado oil or any neutral oil works too.
- Different lentils: Swap red lentils for green or brown lentils - just adjust the cooking time.
💡Marinela's Tips
- Extra creamy hummus: Use a high-speed blender and don't be afraid to blend a little longer - this really makes the texture silky smooth.
- Adjust the thickness: If your hummus feels too thick, add a spoonful of water or olive oil while blending until it reaches your desired consistency.
❓Frequently Asked Questions (FAQ's)
Yes! It tastes even better after the flavors meld. Store it in an airtight container in the fridge for up to 3 days.
Yes, green, yellow, or brown lentils work - just adjust the cooking time.
No soaking required! Red lentils cook quickly and soften easily, making them perfect for a speedy hummus
📖 Recipe
Red Lentil Hummus (High-Protein Vegan Dip)
Equipment
- 1 medium cooking pot
- 1 high speed blender
Ingredients
For cooking lentils
- 1 cup dried red lentils rinsed, drained
- 1 + ½ cups water
Other Ingredients for the hummus
- 2 tablespoons tahini
- 3 tablespoons olive oil extra virgin
- 4 tablespoons lemon juice freshly squeezed
- 1 tablespoon water add more if needed
- 2 cloves garlic chopped
- 1 teaspoon salt
- ½ teaspoon cumin powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
Instructions
- Combine red lentils and water in a medium-sized pot. Bring to a boil, then partially cover and simmer for 10 minutes until lentils are soft and mushy with no water left. Let them cool slightly.1 cup dried red lentils, 1 + ½ cups water
- Transfer lentils to a high-speed blender and add tahini, garlic, olive oil, lemon juice, water, salt, and spices.2 tablespoons tahini, 3 tablespoons olive oil, 4 tablespoons lemon juice, 1 tablespoon water, 2 cloves garlic, 1 teaspoon salt, ½ teaspoon cumin powder, ½ teaspoon smoked paprika, ¼ teaspoon ground black pepper
- Blend on high until smooth, adding a spoonful of water if needed to reach your desired consistency.
Notes
- For extra creamy hummus, blend a bit longer or add a splash of water or olive oil.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
If you try this red lentil hummus, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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