Hummus made from red lentils and sesame seeds. It's creamy, smooth, a little bit spicy and a lot delicious
If you've been reading my blog longer than a month, you know I have a special place in my heart for hummus.
It's just so wonderful and you can make it so many different ways. Roasted Garlic, Spinach & Avocado, Roasted Red Pepper, and Edamame Hummus to name a few.
I love how it is so versatile. It's a snack. It's a dip. It's a sandwich spread. It's a condiment. It's whatever you want it to be.
Typically, hummus is made with chickpeas and tahini {sesame seed paste}.
I don't ever want to buy tahini so I usually skip it. I also like to keep things basic & easy, so my readers will actually try the recipe instead of fretting over trying to find a jar of sesame seed paste.
This time, I totally changed it up and didn't use either chickpeas or tahini.
Does that mean it can't be called hummus? I don't know, nor do I care.
What matters is that it is good enough to be put next to the other football party foods and still be eaten. And I think this one would stand up to that test.
It's creamy and smooth and a little bit spicy and a lot delicious.
I cooked some lentils to make this, so yes, it takes a few extra minutes of work. But it's worth it
You cook red lentils and a diced onion. Drain; let cool; then process with garlic, olive oil, lemon juice, smoked paprika, and sesame seeds.
Why buy a big jar of tahini when you can just add the sesame seeds to the food processor? They end up blending in nicely with the lentils. Some stay whole and I like that - gives the "hummus" a little texture.
However, if you already have tahini, go ahead and use an equal amount of tahini in place of the sesame seeds.
I used red lentils because I think they look prettier and don't get as mushy as the green ones. I have never tried this hummus with green lentils so I can't vouch for the results but I imagine it'd still taste yummy.
I based my recipe off of one from Kashi, but I made a few changes.
I added in an onion because why not? and I love adding veggies in to any recipe if possible.
I also used less lemon juice and a touch less paprika just because I didn't want it to be too smoky. I thought the amount I used was perfect, but it's definitely a matter of personal preference so feel free to adjust.
The lemon juice isn't totally necessary but it definitely brightens the flavor. I recommend it but don't skip this recipe just because you forgot the lemon. You can use an equal amount of water. Simple as that.
Anywho, I hope you try this recipe. Only thing is that I wish it was a little more red or crimson, if you will, to make it more gameday appropriate 🙂
Lentil "Hummus"
Ingredients
- 3 cups water
- 1 cup red lentils uncooked, rinsed & sorted
- 1 small onion diced
- 1 clove garlic minced
- ¼ cup sesame seeds or tahini
- ½ teaspoon salt
- ¾ teaspoon smoked paprika
- ⅛ teaspoon red pepper flakes
- 1 tablespoon lemon juice or water
- 2 tablespoon extra virgin olive oil
Instructions
- Add the water, lentils, and onion to a medium saucepan. Bring to a boil and simmer for about 15-20 minutes, until lentils are softened but not mushy. Drain, rinse, and let cool for about 10 minutes.
- Add cooled lentil-onion mixture to a food processor. Add garlic, sesame seeds, salt, smoked paprika, red pepper flakes, lemon juice, and olive oil. Process until smooth and well combined. Season as desired. Serve with vegetable slices, whole wheat crackers, or chips. Enjoy!
Notes
Meme
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