Red Lentil Hummus Dip

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 1x
  • Category: Dips
  • Cuisine: Vegan



For the hummus:

1 cup red lentils, soaked, cooked, rinsed – I used Bob’s Red Mill

3/4 tsp Himalayan sea salt

1/4 cup tahini

2  garlic cloves, chopped

3 tablespoons olive oil

1/4 cup lemon juice

dash of red wine vinegar

handful of fresh cilantro

Garnish with (optional):

a drizzle of olive oil, dash of paprika and fresh cilantro!


Soak your lentils overnight in water.  Rinse in the morning and transfer to medium sized sauce pan.  Cover with water, lightly salt and bring to boil, simmer for around 20 minutes or until tender. Strain and let cool.

Combine all ingrients for the hummus into a food processor and blend till well combined, this should take around 1 minute.

Transfer hummus into bowl before serving and top with garnish I suggested or of choice!


Lasts in fridge up to one week in a tight sealed container.