Hummus is traditionally made with garbanzo beans, but any creamy legume will do. Try this red lentil version anywhere you’d use traditional hummus, including in this roasted vegetable wrap. This recipe also pairs perfectly with our easy pickled vegetables.
What to buy: Red lentils are actually more orange than red. They can be found in the bulk section of many grocery stores or at Middle Eastern markets.
Game plan: The hummus can be refrigerated in an airtight container for up to 1 week.
- Yield: About 2 cups
- Difficulty: Easy
- Total: 40 mins
- Active: 5 mins
- 2 cups water
- 1 cup dried red lentils
- 2 medium garlic cloves, finely chopped
- 3 tablespoons tahini
- 5 tablespoons olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- Heat water in a small saucepan over high heat until boiling. Add lentils and reduce heat to low. Simmer until almost all of the liquid has been absorbed, about 15 minutes. Drain through a fine mesh strainer and let cool to room temperature, about 20 minutes.
- Place lentils, garlic, and tahini in the bowl of a food processor fitted with a blade attachment and pulse until lentils are broken up, about 10 pulses.
- With the motor running, add oil, lemon juice, salt, and pepper and blend until evenly incorporated, about 30 seconds. Scrape down the sides of the bowl and blend for 40 seconds more or until smooth.