Red Lentil Hummus

Adapted from Plant-Powered Families by Dreena Burton (seriously chock full of delicious recipes!)

This is delicious alternative to traditional hummus, picking more up on the flavors of the coriander instead of cumin.  Loaded with protein and incredibly easy to make, I couldn’t pass up sharing this with you!


1 cup Dry Red Lentils

2 cups Water

1-2 medium-large Cloves of Garlic

3 1/2 -4 tbsp Tahini

1 tsp Sea Salt

1 tsp Ground Coriander

1/2-1 tsp Lemon Zest (optional but preferable)

1/4 tsp Paprika

2 tbsp Red Wine Vinegar

1 tbsp Freshly Squeezed Lemon Juice


Place lentils and water in a sauce pot.  Bring to a boil, then reduce heat to very low.  Cover and let cook until all water is absorbed, approximately 20 minutes.  Remove from heat and allow to cool 30 minutes or longer.

In a food processor or high-speed blender, combine all remaining ingredients along with lentils.  Puree until smooth.

Add more garlic, salt, water or other spices to adjust to preferences.  Feel free to modify with cumin or hot sauce to give it a little kick.

 Serve with fresh cut veggies, whole grain pitas, tortillas, or whole grain crackers.

 *Note – This mix thickens considerably when chilled so be sure to add enough water to make it smooth and creamy but not watery.  If it overly thickens in the fridge, place in a larger bowl and stir extra water in with a fork to thin and smooth out.

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