Red lentil hummus with tahini is a nice variation on hummus made with chick peas, and can be used as a dip or spread for vegetables and seed crackers, or on a sandwich or wrap. This red lentil hummus recipe is a great way to use the lentils you already have in your kitchen cupboard.
The red lentils used in this red lentil hummus with tahini are easy to cook, so you can make this recipe in no time, making it perfect, especially if you’re short on time. The tahini makes the hummus extra creamy and gives a rich sesame flavour. Before serving the red lentil hummus, you can drizzle some olive oil and sprinkle red pepper flakes over the top.
Make up a batch ahead of time and have it on hand for sandwiches and wraps, a dip for vegetables, or seed crackers. This versatile red lentil hummus can be stored in an airtight container in the fridge for up to 5 days.
Red Lentil Hummus
1 cup dried red lentils
1/4 cup smooth tahini
3 tablespoons lemon juice
2 tablespoons coconut oil (melted)
1 large garlic clove minced
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon turmeric
1/2 teaspoon himalayan salt
Rinse the lentils under cold water until the water is clear. Bring a pot of water to a boil and add the lentils. Reduce the heat to low and simmer until the lentils are soft, about 10 to 15 minutes. Drain and cool, then transfer the lentils to a food processor or blender with the remaining ingredients. Blend until creamy. If the mixture is too thick, add water and blend until the desired consistency.
Serve with cut vegetables, seed crackers, or as a spread in a wrap or sandwich. Store in a covered container in the refrigerator for 4 to 5 days.
