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Red Lentil Hummus

by | Jan 9, 2026 | Plantuary, Plantuary Recipes

Red lentils are a perfect foundation for a dip or spread because they blend beautifully into a smooth, creamy consistency. The blend of spices is brightened with the juice and zest of lemon, creating a vibrant, uplifting flavor that feels both comforting and refreshing. Naturally protein-rich and quick to cook, red lentils make this hummus a nourishing option for snacks, appetizers, or easy meals. Finish with some fresh cilantro and enjoy it with warm pita and crisp vegetables!

Red Lentil Hummus

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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried red lentils rinsed
  • ¼ cup tahini
  • 3 tablespoons lemon juice about 1 ½ lemons plus zest of 1 lemon
  • 1 tablespoon melted coconut oil can substitute with extra-virgin olive oil
  • 2 garlic cloves
  • ½ tsp grated ginger root
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon cardamom
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Water if needed
  • Vegetables for dipping carrots, peppers, endive and naan or pita bread
  • Cilantro roughly chopped for garnish (optional)

Equipment

  • High speed blender or food processor
  • Measuring Cups and Spoons
  • Small saucepan
  • Colander
  • Microplane or zester
  • Serving bowl

Method
 

  1. In a small saucepan, bring 3 cups of water to a boil. Add lentils, reduce heat to low, cover, and simmer for 15 minutes.
  2. Remove lentils from heat, drain and let cool for another 15 minutes.
  3. To blender or food processor add lentils, tahini, lemon juice and zest, coconut (or olive) oil, garlic, and spices. Blend until creamy, stopping to scrape the sides of the blender cup. If hummus is too thick, add water – 1 tablespoon at a time – until desired consistency. Taste and adjust seasonings.
  4. Add to serving bowl and finish with drizzle of olive oil and few dashes of chili pepper.
  5. Enjoy with favorite veggies and naan or pita bread.

Notes

Recipe by Erin Pellegrin, RD, LDN
  • Shopping/Cooking Tip: Replace fresh ginger with 1 square of frozen grated ginger or ginger paste.
  • Budget Swap: Use store-bought lemon juice instead of fresh.
  • Allergy/Intolerance Swap: Replace chili pepper with paprika if sensitive to heat/spice.
  • Storage Recommendations: Store in the refrigerator in an airtight container for up to 1 week.