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Red-Lentil Hummus

Red-Lentil Hummus

Red-Lentil Hummus

Red-Lentil Hummus


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


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

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

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

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