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.
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
Smoky Red Lentil Hummus Recipe
- 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.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.