Best Red Lentil Hummus Recipes

RED-LENTIL HUMMUS

Red-Lentil Hummus image

Hummus is traditionally made from chickpeas. This version is just as tasty, and because lentils have more fiber and protein, it's even healthier.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 10m

Yield Makes 1 1/4 cups

Number Of Ingredients 7

Ingredients

1 cup cooked red lentils
1 clove chopped garlic
1 tablespoon tahini
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons fresh lemon juice
Salt and pepper
Za'atar spice blend

Steps:

Pulse lentils, garlic, tahini, 3 tablespoons olive oil, and lemon juice in a food processor until smooth. Season with salt and pepper. To serve, drizzle with olive oil and sprinkle with spice blend.

RED LENTIL HUMMUS WITH BRUSSELS SPROUT HASH

Red Lentil Hummus with Brussels Sprout Hash image

This spicy red lentil hummus is a new take on the classic dip. The Brussels sprout topping adds a special touch, but you can serve it without the topping, too. -Carolyn Manning, Seattle, Washington

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 10 servings.

Number Of Ingredients 18

Ingredients

1 cup dried red lentils, rinsed
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
3 garlic cloves, halved
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
1 shallot, minced
1/2 pound fresh Brussels sprouts, thinly sliced
1 cup canned diced tomatoes
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
Assorted fresh vegetables

Steps:

Place lentils in a small saucepan; add water to cover. Bring to a boil; reduce heat. Simmer, covered, until lentils are tender, 12-15 minutes. Drain; cool 10 minutes. Transfer to a food processor. Add tahini, lemon juice, oil, garlic and seasonings. Process until smooth., For hash, in a large skillet, heat oil over medium heat. Add shallot; cook and stir until tender, 3-4 minutes. Add Brussels sprouts and tomatoes; cook until sprouts are crisp-tender, 12-15 minutes longer. Remove from heat; stir in salt and pepper flakes. Spread hummus on a serving plate; top with hash. Serve with vegetables.

Nutrition Facts : Calories 154 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

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