Red Lentil Hummus
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 servings
Smooth, creamy and infused with herbs and spices, this is an easy to make spread so worth the small effort.
You will need to add 20-30min rest time for the lentils after cooking.
Ingredients
- 1 cup dried red lentils rinsed (see note)
- 2 cups water for cooking lentils
- 1-2 medium-large cloves garlic see note
- 3½ - 4 tablespoons tahini
- 1 teaspoon sea salt
- 1/2 - 1 teaspoon ground coriander
- 1 tsp -ground cumin
- 1/2 - 1 teaspoon lemon zest see note
- 1/4 teaspoon smoked paprika (or more to taste)
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
Method
Place lentils and water in a large saucepan. Bring to a boil, then reduce heat to very low. Cover and let cook until all the water is absorbed and the lentils are fully softened, about 20 minutes.
Remove from heat and allow to cool for 1/2 hour or longer. In a food processor, add the cooked lentils, garlic, tahini, sea salt, cumin, coriander (start with 1/2 tsp), lemon zest, paprika, vinegar, and lemon juice. Purée until smooth. Add more garlic, coriander, or salt to taste.
This mixture is much looser than a traditional hummus. When refrigerated, it thickens considerably. So, you can enjoy it a little thinner, or wait until it is chilled. Serve with whole grain pitas or tortillas.
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