Petite Crimson Lentil Hummus. This tasty recipe was born from a cooking experiment that didn’t go exactly as planned. Petite crimson lentils tend to break down quickly during cooking, so they fall apart—unsuitable for the original dish I intended but perfect for creating a smooth, flavorful hummus.
Here is a simple hummus-style recipe made with lentils instead of chickpeas. It’s creamy, bright, and works wonderfully as a snack or appetizer. We enjoy it with grissini, crackers, and assorted raw vegetables.
Two quick tips to preserve the best flavor: use salt sparingly and add more to taste as you blend, and use regular olive oil rather than extra-virgin if you prefer a milder finish—extra-virgin can be quite pungent and sometimes overpowers the other ingredients.
The best part is it comes together in under 15 minutes. With games on TV or guests stopping by, this makes a fast, crowd-pleasing addition to your snack spread.
Petite Crimson Lentil Hummus
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Ingredients
- 12 ounces crimson lentils 12 ounces petite crimson lentils
- 4 tablespoons lemon juice 4 tablespoons lemon juice
- 3 garlic cloves 3 garlic cloves, peeled
- 2 ounces tahini 2 ounces tahini
- 1 teaspoon salt 1-2 teaspoons salt
- 3 tablspoons olive oil 3 tablespoons olive oil
Instructions
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Bring a pot of salted water to a boil and cook the lentils for about 5 minutes, or until tender. The lentils will split and become soft—this is what gives the hummus its creamy texture. Drain well and transfer to a small food processor.
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Add lemon juice, garlic, tahini, and a pinch of cumin to the food processor. Blend until smooth and creamy, stopping to scrape down the sides as needed.
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Taste the mixture and add salt gradually, blending after each addition until you reach the desired seasoning.
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With the processor running, drizzle in the olive oil and blend until fully incorporated. Adjust lemon, salt, or oil as needed and serve immediately or chill briefly before serving.
Nutrition
Giangi’s Kitchen provides nutritional information; consider these figures estimates, not professional calculations.
- Course: Appetizers
- Cuisine: International
Did you make this?
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