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Snack recipe · from the recipe book

Garlicky Lemon-Dill Red Lentil Hummus

A silky, golden red lentil hummus with sizzled garlic, cumin and fresh dill, spread on crisp whole wheat toast.

Garlicky Lemon-Dill Red Lentil Hummus

Ingredients

  • ⅔ cup120 gRed lentils, dryrinsed
  • 1⅔ cups400 gWater
  • 2 tbsp25 gOlive oildivided
  • 5 cloves15 gGarlicthinly sliced
  • 1 tsp2 gGround cumin
  • 2 tbsp30 gTahini
  • 2½ tbsp35 gLemon juice
  • 1 cup sprigs8 gFresh dillchopped
  • 2½ tbsp chopped10 gFresh parsleychopped
  • ¼ tsp2 gSalt
  • ½ tsp1 gPaprika (sweet or smoked)
  • 4 slices128 gWhole-wheat bread4 slices

Steps

  1. Put the red lentils and water in a skillet, bring to a simmer and cook, stirring now and then, about 15 minutes until very soft and most of the water is absorbed. Scrape into a food processor and let cool 10 minutes.
  2. Wipe out the skillet, add half the olive oil and the garlic, and cook over medium-low heat 2 to 3 minutes until pale golden. Stir in the cumin for 30 seconds, then take off the heat.
  3. Add the garlic oil, tahini, lemon juice and salt to the lentils and blend until very smooth, 2 minutes.
  4. Add the dill and parsley and pulse just until flecked green. Let the hummus cool to room temperature.
  5. Toast the whole wheat bread until crisp and cut each slice into 4 strips.
  6. Spread the hummus in a bowl, drizzle with the remaining half of the olive oil, dust with the paprika and serve with the toast.

Check labels: Vegan when you buy whole-wheat bread labeled vegan.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Gluten, Sesame. Some brands contain milk, egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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