Hummus is a staple in many homes. It’s a traditional food, a perfect light snack, and a classic at
shabbat dinner. I decided to put a twist on the average chickpea hummus, with a delicious
alternative. Red lentils have amazing health benefits, are high in protein, and have an
unmatchable creamy consistency. Not to mention the gorgeous color they add to your plate.
Red Lentil Hummus is sure to be a fan favorite, perfect for a party platter, that goes perfectly with
pita, veggies, or crackers.
Red Lentil Hummus:
Prep Time: 30-35 mins
1 and ½ cups Water
1 cup Red Dried Lentils, rinsed
½ cup of Lemon Juice
3 tbsp Olive Oil or Coconut Oil
3 Garlic cloves, crushed
2 tsp Paprika
½ tsp Turmeric
1 tbsp Tahini
Pinch of salt and pepper
Optional: Zaatar to top for authenticity
Add water to medium saucepan and bring it to a boil. Add the lentils and let them simmer until they have softened, takes about 12-15 minuets. When they are softened, drain the water and let them sit for about 15 minuets. Once they have cooled use a hand mixer or a blender to process them until they have a creamy consistency, with minimal bumps. Once the lentils are creamy and smooth add the oil, garlic, tahini, paprika, turmeric, salt and pepper. You may choose to garnish the hummus with Zaatar for an Israeli touch.
Tip: During the processing of the ingredients, add cold water to reach desired consistency.
If you are in a cooking mood – check out some of my other recipes here.