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Snack recipe · from the recipe book

Red Lentil Hummus with Crisp Vegetables

A smooth, nutty hummus made from tender simmered red lentils and tahini, brightened with lemon and cumin and served with cool, crunchy vegetables.

Red Lentil Hummus with Crisp Vegetables

Ingredients

  • ⅔ cup120 gRed lentils, dryrinsed
  • 2 cups500 gWater
  • 3 tbsp45 gTahinistirred well
  • 2½ tbsp35 gLemon juice
  • 2 cloves6 gGarlicpeeled
  • 1 tsp2 gGround cumin
  • ¼ tsp2 gSalt
  • 1 tbsp14 gOlive oildivided
  • ½ tsp1 gPaprika (sweet or smoked)
  • 3 medium180 gCarrotscut into sticks
  • 2 cups sliced200 gCucumbercut into spears
  • 1 cup chopped150 gRed bell peppercut into strips
  • 1 cup150 gCherry tomatoes

Steps

  1. Put the red lentils and water in a deep skillet, bring to a boil, then simmer uncovered for 15 to 18 minutes, stirring now and then, until the lentils are very soft and falling apart.
  2. Drain the lentils in a fine sieve, saving a few spoonfuls of the cooking liquid, and let them cool for about 15 minutes.
  3. While the lentils cool, cut the carrot, cucumber and red bell pepper, and rinse the cherry tomatoes; chill the vegetables until serving.
  4. In a food processor, blend the garlic with the lemon juice until finely chopped, then add the tahini and blend until thick and pale.
  5. Add the cooled lentils, cumin, salt and half of the olive oil, and blend for 2 minutes, adding a spoonful of the saved cooking liquid at a time until silky.
  6. Spread the hummus in a shallow bowl, drizzle with the remaining half of the olive oil and dust with the paprika.
  7. Serve with the carrot, cucumber, red bell pepper and cherry tomatoes for dipping.

Contains: Sesame.

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

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