⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

A quick and protein-rich alternative to traditional hummus. Red lentils cook in 10 minutes and blend into a silky smooth dip with an earthy flavor.

Ingredients

  • 2.5 dl split red lentils
  • 0.5-1 dl tahini
  • 3 tbsp lemon juice (about 1 lemon)
  • (optional) 1 garlic clove
  • 0.5 tsp cumin
  • 1 tsp salt
  • 2-3 tbsp water (if needed)

Instructions

  1. Rinse: Rinse lentils in a sieve to remove any dirt.

  2. Cook: Bring about 5 dl water to a boil. Add lentils, reduce to a simmer and cook for 10 minutes until soft and almost paste-like.

  3. Drain: Drain lentils and rinse briefly with cold water. Let drain well for a few minutes.

  4. Blend: Add lentils to a blender or food processor. Blend a few seconds until smooth.

  5. Season: Add tahini, lemon juice, garlic, cumin and salt. Blend until silky smooth. Add water a tablespoon at a time if too thick - it will firm up when cold.

  6. Serve: Top with paprika, extra cumin, and a drizzle of olive oil.

Notes

Quick alternative: Ready in 20 minutes from scratch, no soaking required - much faster than traditional chickpea hummus.

Uses: Dip with vegetables or bread, sandwich spread, in bowls, as a side, or mixed with pasta.

Storage: Keeps refrigerated for several days.

Sources: Vegomagasinet, Kirsty Kaminski