dips hummus red lentils tahini meze vegan gluten-free

Red Lentil Hummus

Name: Red Lentil Hummus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 200 g red lentils; 500 ml water; 45 g tahini (2–3 tbsp); 30-35 ml olive oil (2 tbsp); 45 ml lemon juice (3 tbsp); 1 garlic clove; 1 tsp ground cumin; 1 tsp sweet paprika; 1 tsp salt; olive oil, sesame seeds and chilli flakes, for topping

A little twist on classic hummus, made with red lentils instead of chickpeas. Perfect for dipping, spreading or serving as part of a meze. Keeps in the fridge for up to 5 days.

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Method

1
Rinse the lentils well. Add them to a pot with the water, bring to a boil, then reduce to a simmer and cook for about 15 minutes, stirring occasionally, until the water is absorbed and the lentils are very soft. Let cool for a few minutes.
2
Add the cooked lentils to a food processor with the tahini, olive oil, lemon juice, garlic, cumin, paprika and salt. Blend until completely smooth and creamy.
3
Spread onto a plate and finish with a generous drizzle of olive oil, sesame seeds and chilli flakes.
4
Serve with carrot and cucumber sticks or warm pita bread for dipping.