Sun-Dried Tomato Red Lentil Hummus
Did you know you can make fluffy and delicious hummus out of red lentils? Red lentils are a great hummus base because they don’t need to be soaked before cooking, only rinsed; they cook in about 10 minutes; they’re much mushier in texture than chickpeas, which sets the stage for a very pillowy hummus; and they’re high in fiber. This Sun-Dried Tomato Red Lentil Hummus has been my latest snacking obsession!
Table of Contents
- Sun-Dried Tomato Hummus Ingredients
- Equipment
- Step One—Cook the Red Lentils
- Step Two—Prepare the Hummus
- Step Three—Enjoy!
- More Delicious Dips
- Sun-Dried Tomato Red Lentil Hummus Recipe
Sun-Dried Tomato Hummus Ingredients
To make this recipe, you will need the following ingredients:
- 1 cup uncooked red lentils
- 1 large garlic clove
- 1/4 cup oil-packed sun-dried tomatoes, minced
- 2 tablespoons tahini
- 1/4 cup fresh lemon juice
- 1/2 teaspoon Diamon Crystal Kosher Salt
- Fresh black pepper, to taste
- 2 tablespoons of oil from the sun-dried tomatoes
Equipment
- High-speed blender or food processor
- Fine-mesh sieve
Step One—Cook the Red Lentils
Bring 3 cups of salted water to a boil in a medium pot. Meanwhile, thoroughly rinse the red lentils in a fine-mesh sieve under cool water. Boil the lentils for 10 minutes, then strain them through a fine-mesh sieve over the sink. Allow the lentils to drain and cool for 10 minutes.
Step Two—Prepare the Hummus
In a high-speed blender or food processor, blend the cooked lentils, garlic, minced sun-dried tomatoes, tahini, lemon juice, kosher salt, and pepper until smooth and fluffy. Measure 2 tablespoons of oil from the sun-dried tomato container and add the oil to the hummus. Blend again until incorporated. Taste the hummus and adjust the seasoning to your liking.
Step Three—Enjoy!
Serve the hummus with raw veggies, crackers, or a nice sourdough bread. Store the hummus in an airtight container in the fridge for up to a week. Alternatively, the hummus can be frozen in an airtight container for up to a month.
More Delicious Dips
If you loved this Sun-Dried Tomato Red Lentil Hummus recipe, be sure to check out these other delicious dips:
Caramelized Onion, White Bean & Feta Dip
Whipped Feta Dip with Fava Beans
If you make this recipe, please tag me on Pinterest, TikTok, or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Sun-Dried Tomato Red Lentil Hummus
Equipment
- High speed blender or food processor
- Fine Mesh Sieve
Ingredients
- 1 cup uncooked red lentils
- 1 large garlic clove
- 1/4 cup oil-packed sun-dried tomatoes, minced
- 2 tablespoons tahini
- 1/4 cup fresh lemon juice
- 1/2 teaspoon Diamond Crystal Kosher Salt
- Fresh black pepper, to taste
- 2 tablespoons oil from the sun-dried tomatoes
Instructions
- Bring 3 cups of salted water to a boil in a medium pot. Meanwhile, thoroughly rinse the red lentils in a fine-mesh sieve under cool water.
- Boil the lentils for 10 minutes, then strain them through a fine-mesh sieve over the sink. Allow the lentils to drain and cool for 10 minutes.
- In a high-speed blender or food processor, blend the cooked lentils, garlic, minced sun-dried tomatoes, tahini, lemon juice, kosher salt, and pepper until smooth and fluffy. Measure 2 tablespoons of oil from the sun-dried tomato container and add the oil to the hummus. Blend again until incorporated. Taste the hummus and adjust the seasoning to your liking.
- Store the hummus in an airtight container in the fridge for up to a week. Alternatively, the hummus can be frozen in an airtight container for up to a month.
