Description
Up your hummus game with this creamy red lentil hummus. Red lentils cook in 5 min & sun-dried tomato adds big flavour to this stunning dip!
Ingredients
Units
Scale
- 2 cups split red lentils, cooked (if you use a little more that’s ok)
- 1/4 cup sun-dried tomatoes, oil-packed but can use dry packed
- 1/4 cup tahini
- 1 tbsp lemon juice (can use a mild vinegar)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 cup water (less or more as needed)
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- If you are cooking split red lentils from scratch: Cook 1 cup dry split red lentils (180 grams) with 1 ½ cup water (354 ml). Bring to a boil, reduce to a simmer, and cook for 5-8 minutes with the lid off. Stir to encourage even cooking since there won’t be a lot of excess water. Once the centre of the lentils are cooked and the water has been absorbed, remove from the heat and set aside to cool slightly. If any excess water remains you can strain the lentils so that the hummus doesn’t get too soggy.
- To make the hummus: Add all of the ingredients, except for the water, to your blender or food processor. (Oil-packed sun-dried tomatoes will add flavoured oil but if you are using dry packed sun-dried tomatoes and want a richer taste you can add a tablespoon or so of olive oil and potentially some oregano or other dried herbs. Alternatively, to keep this dip oil-free, rehydrate dry packed sun-dried tomatoes in warm water for a few minutes before trying to blend them).
- Blend until smooth and slowly add water as needed to help achieve a creamy consistency.
- Store in an airtight container in the refrigerator. Lasts well for up to one week. Enjoy with my popular oil-free seed crackers!
Notes
Approximate Cost: $2.15 Canadian. 1 cup of dry split red lentils costs me about 40 cents so lentil hummus is a great thrifty dip!
To keep the cost down I also use lemon juice from concentrate because fresh lemons can be a little pricey for me to always have on hand. If you don’t want to use concentrated lemon juice you can use apple cider vinegar, white wine vinegar, or even white distilled vinegar.
- Category: Sauces & Dips
- Method: Various
- Cuisine: Middle Eastern Inspired