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.

Red Lentil Hummus

Cooking Tip:

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.

Red Lentil Hummus

This red lentil hummus was so good that it only lasted a few days. I put it on salads and lunch bowls.

A photo posted by Emily Jacobs (@emilyrecipes) on

Red Lentil Hummus

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 2 cups

Red Lentil Hummus


  • 1 cup red lentils, rinsed and picked through
  • 2 cups water
  • 3 small garlic cloves, peeled
  • 3 tablespoons tahini
  • ¼ cup olive oil, plus more for drizzling
  • ½ teaspoon salt *see note
  • Juice of half a lemon
  • Paprika, for sprinkling
  • Carrots and other vegetables, for serving


  1. In a saucepan, combine the lentils and water. Bring to a boil, reduce heat to medium-low, and simmer for about 20 minutes, or until tender. Strain and let cool.
  2. Once the lentils are cool, puree them in a food processor with the garlic and tahini. Drizzle in the olive oil, add in the salt, and squeeze in the fresh lemon juice. Pulse to combine and puree until smooth.
  3. Transfer to a serving bowl and drizzle on more olive oil and sprinkle with paprika. Serve with carrot sticks or other vegetables.


If you are using unsalted tahini, you may need to add more salt.

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