Red-Lentil Hummus

Red-Lentil Hummus Recipe


  • 1 cup red lentils, rinsed
  • 1/2 teaspoon sea salt, plus more for finishing
  • 1/4 cup tahini
  • 1/2 garlic clove, smashed
  • 3 tablespoons olive oil
  • Juice of 1/2 lemon
  • 1 teaspoon red-wine vinegar
  • 1/4 teaspoon coriander
  • 1 tablespoon extra-virgin olive oil for drizzling
  • Pinch sweet paprika
  • 1 1/2 tablespoons minced parsley
  • Greek yogurt, optional


1. Place lentils in a 2-quart pot; cover with 2 cups water. Boil, then reduce heat and simmer until tender (about 20 minutes).

2. Combine lentils, salt, tahini, garlic, olive oil, lemon juice, vinegar, and coriander in a food processor and blend until smooth.

3. To serve: Spoon hummus into a shallow bowl. Drizzle with olive oil. Sprinkle with paprika and parsley. Top with Greek yogurt if desired.

  • Prep Time:
  • Cook Time:
  • Yield: Makes: 3 cups (serving size: 2 tbsp)

Nutritional Information

Calories per serving:64
Fat per serving:3.8g
Saturated fat per serving:0.5g
Monounsaturated fat per serving:2.1g
Polyunsaturated fat per serving:0.8g
Protein per serving:3g
Carbohydrates per serving:5g
Fiber per serving:1g
Cholesterol per serving:0.0mg
Iron per serving:1mg
Sodium per serving:50mg
Calcium per serving:8mg

Good to Know

Lentils make a strong argument for an alternative to traditional garbanzo bean hummus, as they are loaded with filling fiber and taste great too!


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