This smoky Red Lentil Hummus Recipe is creamy, rich and smooth. It’s full of earthy, warm flavors and is the perfect creative appetizer for casual entertaining. Where I live in Los Angeles — the Santa Monica mountains are on one side of me and the ocean is on the other. I know I’m fortunate to be surrounded by all of this beauty. Yesterday we spent the afternoon at the beach in and out of the waves, and today — like most — is beautiful and sunny.
It would make sense to have light salads, grilled burgers, and frozen desserts on the menu almost daily here. While I truly appreciate all of it, and really love those foods, I’m in the mood for fall.
Smoky Red Lentil Hummus is somewhere in between — it tastes like fall, but can function well in the summer and on warmer days. It’s perfect for dipping fresh, raw vegetables or chips at a BBQ, while the flavors are earthy and warming, which is perfect for fall.
Smoky Red Lentil Hummus is not a true hummus because the recipe doesn’t include garbanzo beans or Tahini. The texture and vibe however, are very similar to it.
What is Red Lentil Hummus?
This isn’t truly hummus — but, it’s so reminiscent of it that I okayed myself to name it that. 😉 Really, it’s a dip.
The reason it’s not a true hummus is that it doesn’t contain some of the classic hummus ingredients: chickpeas, tahini and lemon juice.
What’s in Red Lentil Hummus
How to use Smoky Red Lentil Hummus
- It’s an excellent appetizer served with chips, pita bread or vegetables.
- This recipe also makes for a lovely spread on a burger or in sandwiches.
- If you thin it with extra virgin olive oil (to the desired consistency), you’ve got a tasty, creamy salad dressing.
Enjoy it any which way you’d like.
Here’s a slightly more traditional hummus recipe I love: Roasted Macadamia Nut Hummus
This smoky Red Lentil Hummus Recipe is creamy, rich and smooth. It's full of earthy, warm flavors and is the perfect creative appetizer for casual entertaining.
Makes approximately 4 cups
Add the olive oil to a medium-sized, heavy-bottomed sauce pan.
Add the chipotles, garlic, paprika and ¼ teaspoon of the salt to the oil and mix.
Then add in the dry lentils and mix to coat them well. Pour the water over the lentils and mix until everything is well blended.
Bring to a boil, turn the heat to low, cover, and simmer just until all of the liquid has been absorbed, about 15 minutes.
Remove from the stove and let it cool for about 30 minutes.
Add the mixture to a food processor fitted with the blade attachment -- or a powerful blender -- and blend until smooth, about 20 seconds.
Mix in the extra virgin olive oil, honey and remaining teaspoon of salt.
Let it cool to room temperature and then store in an airtight container in the refrigerator until you're ready to use it.
I like this best served at room temperature, but it's also good cooled and slightly warm.
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