Red Lentil Hummus
If you’re looking for a nutritious and delicious dip that will steal the show at your next gathering, look no further than Red Lentil Hummus. This vibrant, creamy spread is not only packed with flavor but also loaded with protein and fiber, making it a healthy option for snacking. Whether you’re serving it with warm naan, crunchy cut vegetables, or spreading it on your favorite sandwich, this hummus is sure to impress.
Why It’s Crowd-Pleasing
Red Lentil Hummus is a delightful twist on the classic chickpea version, offering a unique flavor profile that everyone will love. The bright orange color is visually appealing, and the blend of spices adds warmth and depth. Plus, red lentils cook quickly and blend smoothly, creating a luscious texture that is perfect for dipping or spreading. It’s a versatile dish that caters to various dietary preferences, making it an ideal choice for gatherings where guests might have different tastes.
Shopping List
To make your Red Lentil Hummus, gather the following ingredients:
- 1 cup dried red lentils
- ½ cup smooth tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons melted coconut oil
- 2 garlic cloves
- 1 teaspoon grated fresh ginger
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon cardamom
- 1 teaspoon onion powder
- 1 teaspoon cayenne
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- Water, if necessary, for consistency
- Naan and/or cut vegetables, for serving
Gear Checklist
Before you start cooking, make sure you have these kitchen essentials on hand:
- Medium saucepan – for cooking the lentils
- Blender or food processor – to achieve a smooth, creamy texture
- Measuring cups and spoons – for accurate ingredient measurements
- Spatula – for mixing and scraping the sides of the blender/processor
Red Lentil Hummus in Steps
Step 1: Cook the Lentils
Begin by rinsing the dried red lentils under cold water to remove any impurities. In a medium saucepan, add the rinsed lentils and enough water to cover them by about an inch. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the lentils are tender. Drain any excess water and let them cool slightly.
Step 2: Prepare the Ingredients
While the lentils are cooking, prepare the other ingredients. Mince the garlic cloves, grate the fresh ginger, and measure out the spices, tahini, lemon juice, and melted coconut oil.
Step 3: Blend the Hummus
In a blender or food processor, add the cooked lentils, tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, sea salt, and black pepper. Blend until smooth, scraping down the sides as necessary. If the mixture is too thick, add water a tablespoon at a time until you reach your desired consistency.
Step 4: Taste and Adjust
Taste your Red Lentil Hummus and adjust the seasoning, adding more salt, lemon juice, or spices as needed. Blend again to incorporate any adjustments.
Step 5: Serve and Enjoy
Transfer the hummus to a serving bowl. Drizzle with a little extra coconut oil and sprinkle with additional spices if desired. Serve with warm naan, pita chips, or an array of fresh cut vegetables for dipping.
Spring to Winter: Ideas
This Red Lentil Hummus is incredibly versatile and can be enjoyed in various ways throughout the year:
- Spring: Serve it with fresh asparagus spears or cucumber slices for a refreshing snack.
- Summer: Use it as a spread in wraps with grilled vegetables and greens.
- Fall: Pair it with roasted sweet potatoes or butternut squash for a hearty dish.
- Winter: Enjoy it warm, drizzled with olive oil, alongside roasted root vegetables.
Problems & Prevention
While making Red Lentil Hummus is straightforward, here are some common issues and how to avoid them:
- Too Thick: If your hummus is thicker than you’d like, gradually add water while blending until you achieve the desired consistency.
- Not Flavorful Enough: Always taste your hummus before serving. You can easily adjust the spices and salt to enhance the flavor.
- Grainy Texture: Make sure to blend thoroughly. If needed, blend in smaller batches to ensure everything gets mixed well.
Cooling, Storing & Rewarming
Red Lentil Hummus is perfect for meal prep and can be stored easily:
- Cooling: Allow the hummus to cool to room temperature before storing.
- Storing: Transfer the hummus to an airtight container and refrigerate for up to one week.
- Rewarming: If you prefer it warm, gently heat it on the stove over low heat, stirring frequently. Alternatively, you can microwave it in short intervals, stirring in between.
Ask the Chef
Can I use canned lentils instead of dried?
While dried lentils are recommended for the best texture and flavor, you can use canned lentils in a pinch. Just rinse and drain them before adding them to the blender, but note that you may need to adjust the amount of water you add for consistency.
Can I make this hummus nut-free?
Yes! This Red Lentil Hummus is naturally nut-free since it uses tahini, which is made from sesame seeds. If you have a sesame allergy, consider using sunflower seed butter as a substitute.
What can I serve with Red Lentil Hummus?
This hummus pairs wonderfully with warm naan, pita chips, or fresh vegetables like carrots, cucumbers, and bell peppers. You can also spread it on sandwiches or use it as a dressing for grain bowls.
Can I freeze Red Lentil Hummus?
Absolutely! You can freeze the hummus in an airtight container for up to three months. Just be sure to leave some space at the top of the container, as the hummus may expand when frozen. Thaw it in the refrigerator overnight before serving.
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In Closing
Red Lentil Hummus is not just a dip; it’s a canvas for creativity in the kitchen. With its rich flavors and creamy texture, it’s a recipe that can easily become a staple in your home. Whether you’re serving it at a party, packing it for lunch, or enjoying it as a snack, this hummus is sure to bring smiles to the table. So, gather your ingredients, follow the simple steps, and indulge in this delightful dish that’s as nutritious as it is delicious.
Red Lentil Hummus
Ingredients
Equipment
Method
- Begin by rinsing the dried red lentils under cold water to remove any impurities. In a medium saucepan, add the rinsed lentils and enough water to cover them by about an inch. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the lentils are tender. Drain any excess water and let them cool slightly.
- While the lentils are cooking, prepare the other ingredients. Mince the garlic cloves, grate the fresh ginger, and measure out the spices, tahini, lemon juice, and melted coconut oil.
- In a blender or food processor, add the cooked lentils, tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, sea salt, and black pepper. Blend until smooth, scraping down the sides as necessary. If the mixture is too thick, add water a tablespoon at a time until you reach your desired consistency.
- Taste your Red Lentil Hummus and adjust the seasoning, adding more salt, lemon juice, or spices as needed. Blend again to incorporate any adjustments.
- Transfer the hummus to a serving bowl. Drizzle with a little extra coconut oil and sprinkle with additional spices if desired. Serve with warm naan, pita chips, or an array of fresh cut vegetables for dipping.
Notes
- Experiment with different spices to customize the flavor.
- Perfect for meal prep; store in an airtight container for up to a week.
- Can be frozen for up to three months; thaw in the refrigerator.
