Red Lentil Hummus   Recently updated !

A great spin off a classic dip! Perfect for those who have trouble digesting beans or who just need a break from their garbanzo beans. Whip this high protein, high fiber dish up and keep it in the fridge to nosh on all week!


1 cup red lentils (uncooked)

2 cloves garlic

1/3 lemon juiced

Sea Salt

Black Pepper

1 tbsp tahini

1 tsp cumin

1tsp smoked paprika (optional)


  1. In a sauce pot, bring 2 cups of water and lentil to a boil. Turn down to a simmer and cover. Cook for 15-20 minutes or until water is fully absorbed.
  2. While lentils are cooking, place remaining ingredients in a food processor or high speed blender.
  3. Add cooked lentils (be careful as they are very hot) to food processor/blender and puree until creamy. 
  4. Place container in the refrigerator for 10 minutes to allow to cool down and thicken.
  5. Enjoy with veggies, as a spread on a sandwich/wrap or on top of salads. Store in the refrigerator.




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