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Red Lentil Hummus

  • Author: Katja Heino
  • Prep Time: 5 minutes (plus 15 minutes to cool)
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 cups 1x


Easy, homemade red lentil hummus recipe. A smooth, creamy, and lemony spin on a classic. The perfect healthy snack.


  • 1 and 1/2 cups water  **see note
  • 1 cup red lentils, soaked for 4-8 hours (like this)
  • 2 tbsp tahini (like this)
  • 2 tbsp fresh lemon juice
  • 1/4 tsp garlic powder OR 1 clove of garlic, peeled
  • 2 tbsp olive oil
  • optional spices: cumin, smoked paprika
  • garnish: sesame seeds, fresh herbs,  and more olive oil


  1. Bring one and half cups of water to a rolling boil in a small pot.  Drain lentils and add to boiling water.  Reduce heat a bit and simmer until most of the liquid is absorbed and lentils are soft, about 20 minutes.
  2. Remove lentils from heat and transfer to a glass bowl to cool for 10-15 minutes.
  3. Add lentils, tahini, lemon juice, and garlic to food processor and process until creamy smooth, about 2 -3 minutes.  Scrape down sides and add olive oil, salt to taste, and any optional spices.  Process again until smooth. Adjust for salt and lemon.
  4. Place in fridge to cool completely. It will thicken as it cools. Serve garnished with sesame seeds, fresh herbs, and an abundant drizzle of olive oil. Store in air-tight glass container in fridge for up to 5 days.


** if using unsoaked lentils, increase water to 2 cups.