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This easy lentil dip (aka red lentil hummus) is creamy, delicious, and loaded with fiber and plant-based protein, for a delicious appetizer, snack, or part of a party spread! Plus, it’s ready in just 20 minutes!
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Why You’ll Love This Red Lentil Dip Recipe
This red lentil version actually started when I spread leftover thick tarka dal on toast and discovered it was delicious. Having already shared a recipe for non-traditional yellow lentil hummus, I couldn’t resist sharing this red lentil hummus too.
Unlike chickpeas, red lentils cook quickly and require zero peeling to blend into a velvety, protein-rich dip. Plus, they contain more protein, iron, and B vitamins. When combined with tahini, garlic, paprika, cumin, and coriander, it’s smooth and delicious (and versatile enough to experiment with spice and other flavorful add-ins).
It’s cheap, freezer-friendly, gluten-free, and perfect for maximum flavor with minimum effort – just like my easy beet hummus, pinto bean dip, or vegan French onion dip!
The Ingredients and Substitutions
- Lentils: Red lentils are ideal as they have a tasty yet mild flavor and naturally break down while cooking for an impressively smooth, creamy dip.
What Could I Add To Red Lentil Dip?
- Other seasonings: You can experiment with ginger powder, turmeric, chili powder, garam masala or curry powder (mild, medium, or hot) for curried lentil dip.
- Bay leaves: Add 1-2 when cooking the lentils, then discard.
- Curry paste: For a Thai twist, add green or red curry paste.
- Tomato: With tomato paste (temper with the oil and spices) or diced tomatoes (simmered until tender); perfect for a tarka dal-inspired curried lentil dip when combined with curry powder or garam masala.
- Fresh herbs: Parsley or cilantro work well with an Indian-inspired lentil dip.
- Sun-dried tomatoes: For bursts of concentrated tomatoey flavor.
How to Make Red Lentil Hummus
Step 1: First, cook the red lentils in a medium saucepan according to their package instructions (cover with an inch of water and simmer for 15-20 minutes, until tender). Then, drain and leave to cool to room temperature.
Step 2: Then, transfer all the ingredients to a food processor/high-speed blender and pulse until smooth and creamy. Add salt and pepper to taste (and adjust any other seasonings to your liking, too!). Then serve as is or chill it first – enjoy!
FAQs
Brown and green lentils will blend, but create a thicker, chunkier dip with an earthier flavor. They also take longer to cook.
Sure! Enjoy it warm (microwaved or in a pan on the stove), at room temperature, or chilled.
No, you could use a little water, vegetable broth, or coconut milk to thin the dip to your preferred consistency. It won’t have as ‘silky’ a mouthfeel, though.
Pro Recipe Tips
- Fully cook the lentils: They should be completely broken down for the smoothest, creamiest lentil dip.
- Adjust the consistency: Add water, vegetable broth, or coconut milk (creamier!) for a thinner dip. Note, it thickens as it cools.
- For the most flavor: Temper the spices in the oil until fragrant.
- Taste and adjust: After blending, taste and adjust the seasonings.
- Let it rest: Leaving it for a few hours allows time for the flavors to meld.
Serving Recommendations
Enjoy this red lentil dip as an appetizer or side:
- Warm pita or vegan naan bread
- Crackers and chips (like air fryer tortilla chips or vegan cheesy zucchini chips)
- Crudites/vegetables (carrot, cucumber, celery, etc.)
- In salad and grain bowls (like a veggie quinoa bowl/sweet potato quinoa bowl)
- Spread over vegan sandwiches, wraps, and burgers (like this easy vegan burger)
Chef’s Tip: If you add even more liquid, you can thin the lentil hummus into a drizzle consistency, perfect for salad and grain bowls, too!
Storage Instructions
Store: In an airtight container in the refrigerator for 4-5 days. It will thicken as it chills, so loosen it up with water, broth, coconut milk, or olive oil if needed.
Freeze: In an airtight container or XL ice cube tray for up to 3 months. Thaw in the refrigerator overnight and stir well or briefly re-blend if it’s separated slightly.
More Vegan Dips
Vegan Appetizers
Vegan Spinach Dip
Vegan Appetizers
Vegan Curry White Bean Dip
Vegan Appetizers
Dill Pickle Hummus
Vegan Appetizers
Roasted Red Pepper Hummus
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Lentil Dip (Red Lentil Hummus)
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Ingredients
- 1 cup of red lentils rinsed
- ⅓ cup of tahini
- 2 tablespoons of lemon juice plus more to taste
- 2 teaspoons of garlic powder
- ½ teaspoon of cumin
- ½ teaspoon of paprika
- ¼ teaspoon of coriander
- Salt and pepper to taste
- 3 tablespoons of olive oil
Instructions
- In a medium saucepan with a lid, cook the lentils according to package instructions. Drain them and allow them to cool completely.
- Place all of the ingredients in a food processor and pulse until completely smooth. Taste and add salt and pepper to taste.
- Serve at room temperature or chilled.
Notes
- Fully cook the lentils: They should be completely broken down for the smoothest, creamiest lentil dip.
- Adjust the consistency: Add water, vegetable broth, or coconut milk (creamier!) for a thinner dip. Note, it thickens as it cools.
- For the most flavor: Temper the spices in the oil until fragrant.
- Taste and adjust: After blending, taste and adjust the seasonings.
