This creamy red lentil dip will remind you of hummus, but it’s made with red lentils instead of chickpeas! It’s a great way to add some extra protein and fiber to your favorite snack.

red lentil hummus in a bowl
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Looking for a twist on the classic hummus recipe? This Red Lentil Hummus is a fresh, protein-packed variation that’s perfect for anyone wanting a new flavor profile with the same creamy goodness. Whether you’re dipping veggies, spreading it on toast, or adding it to your favorite grain bowl, this red lentil hummus brings an earthy, smoky depth to your snacks and meals.

red lentils

Benefits of Red Lentils

Red lentils are not only packed with nutrients like fiber and protein, but they also cook up quickly and have a naturally creamy texture. They’re also a source of iron, which is especially great for vegans and vegetarians! They’re convenient to keep in the pantry because they last a long time and they’re very inexpensive. I love them in soup, but combining them with classic hummus ingredients creates a vibrant, flavorful dip that makes a delicious and healthy snack.

red lentil hummus

Ingredients & Substitutions

  • Red Lentils– You must use red lentils! Don’t substitute green or brown. Red lentils breakdown and become creamy, whereas green and brown lentils take much longer to cook.
    Vegetable broth– A little vegetable broth adds flavor while cooking the lentils. You can use water if you don’t have broth.
  • Lemon Juice – Lemon juice adds a fresh, citrusy tang to the hummus. You can substitute the lemon juice with a splash of white wine vinegar.
  • Olive Oil – Olive oil helps create a smooth texture and it adds a little richness to the dip. Just a little oil helps give this hummus a rich and creamy taste.

How to Make Red Lentil Hummus

Simmer the lentils in vegetable broth until they begin to break down.
Red Lentil Hummus
Blend the lentils with olive oil, lemon juice, and paprika. Add water to thin, if needed.

Are red lentils healthy?

Yes! Red lentils are very healthy. They’re a great source of protein and fiber and they’re rich in folate and potassium. They’re also a source of iron, which is especially great for vegans and vegetarians! Red lentils are convenient to keep in the pantry because they last a long time and they’re very inexpensive. You can typically find them at the grocery store near the dried beans.

Tips for the Best Red Lentil Hummus

  • Be sure to cook the lentils until they are very soft and starting to break down.
  • I find that a food processor works best for blending, but you can use a traditional blender if needed. You’ll need to scrape down the sides a few times to make sure it gets really smooth.
  • Feel free to add a splash of water or a little extra olive oil to thin it out.
  • The hummus tends to thicken in the fridge. If you’re making this in advance, add a splash of warm water to thin just before serving.

What to Serve with Red Lentil Hummus

I love pairing this lentil dip with crunchy vegetables like bell peppers or carrots, but it’s also delicious with pita bread, naan, or even this homemade whole wheat flatbread. It makes a delicious sandwich spread and it’s also a great thing to stuff inside mini sweet peppers.

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red lentil hummus

Red Lentil Hummus

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 1/2 cups 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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Description

This creamy red lentil dip will remind you of hummus, but it’s made with red lentils instead of chickpeas! It’s a great way to add some extra protein and fiber to your favorite snack.

Ingredients

Units Scale
  • 1 cup red lentils, rinsed
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice (about half a lemon)
  • 1 teaspoon smoked paprika
  • Salt to taste

Instructions

  1. In a medium saucepan, bring the vegetable broth to a boil. Add the red lentils and reduce the heat to a simmer. Cook for about 10-15 minutes or until the lentils are soft and starting to break down.
  2. Drain any excess water and allow the lentils to cool slightly.
  3. In a food processor or blender, add the cooked lentils, olive oil, lemon juice, and paprika. Blend until smooth and creamy. If the hummus is too thick, you can add a little water or olive oil to reach your desired consistency.
  4. Taste and adjust the seasoning if needed, adding more lemon juice or salt to your preference.