Every Helping
Sign in

Snack recipe · from the recipe book

Lemon Red Lentil Hummus with Cucumber and Carrots

A silky, bright hummus made from tender red lentils with lemon, cumin and tahini, scooped up with cool, crunchy cucumber and carrot sticks.

Lemon Red Lentil Hummus with Cucumber and Carrots

Ingredients

  • ¾ cup150 gRed lentils, dryrinsed
  • 1¾ cups420 gWater
  • 2 cloves6 gGarlicpeeled
  • 2½ tbsp40 gTahinistirred well
  • 1 lemon, juiced45 gLemon juice
  • 1½ tsp3 gLemon zest
  • 1 tbsp15 gOlive oil
  • 1 tsp2 gGround cumin
  • ¼ tsp2 gSalt
  • 1½ tbsp chopped6 gFresh parsleyfinely chopped
  • ½ tsp1 gPaprika (sweet or smoked)
  • 1 medium (8 in.)300 gCucumbercut into spears
  • 4 medium250 gCarrotspeeled and cut into sticks

Steps

  1. Put the red lentils, the water and the garlic cloves in a medium pot and bring to a boil over medium-high heat.
  2. Lower the heat and simmer, uncovered, for 12 to 15 minutes, until the lentils are very soft and most of the water is absorbed; drain any extra liquid.
  3. Spread the lentils and garlic on a plate and let them cool for about 15 minutes.
  4. Meanwhile, cut the cucumber into spears and the carrot into sticks, and chop the parsley.
  5. Put the cooled lentils and garlic in a food processor with the tahini, lemon juice, lemon zest, cumin, salt and half of the olive oil, and blend until very smooth, about 2 minutes, scraping down the sides once.
  6. Spoon the hummus into a bowl, drizzle with the remaining half of the olive oil, and sprinkle with the paprika and parsley.
  7. Serve with the cucumber spears and carrot sticks for dipping.

Contains: Sesame.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book