This red lentil hummus is my new favorite snack. My secret ingredient to this classic dip uses lentils instead of traditional chickpeas for a creamy, whipped spread.
We go thorough so many containers of store-bought hummus. And it’s easy to make your own. I’ve only made hummus with chickpeas before. White beans could work well, but I was out of both.
I did, however, find some lentils. I thought the color of the hummus would turn out more red-orange, but after cooking the lentils, they mellow out in color a bit. Once puréed, they look just like traditional chickpeas.
Lentils are tricky little legumes. Keep tasting them while cooking, after 15 minutes, then after 5, and so on, until tender. You don’t really want any crunch or bite to them since they are going to be blended.
This red lentil hummus was so good that it only lasted a few days. I put it on salads and lunch bowls.