Curried Red Lentil Hummus

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Love our GCF dips? Then you have to try this tangy, creamy red lentil hummus! We love it as a dip, a spread, or straight out of the fridge on a spoon.

Red Lentil Hummus

  • 1 cup red lentils, dry

  • 1/4 cup tahini

  • 3 tablespoons fresh lemon juice, or more

  • 2 tablespoons melted coconut oil

  • 2 garlic cloves

  • 1/2 teaspoon grated fresh ginger

  • 1/2 teaspoon cumin

  • 1/4 teaspoon coriander

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon cardamom

  • 1/4 teaspoon cayenne

  • 1/2 teaspoon sea salt

  • freshly ground black pepper

  • Water, if necessary, for consistency

  • Naan and cut vegetables, for serving

Bring a pot of water to a boil and add the lentils. Reduce to low and simmer, covered, until tender, about 15 minutes

Drain and let cool for 10 to 15 minutes, then transfer to a blender with the tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, cayenne, salt, and several grinds of pepper. Blend until creamy. If the mixture is too thick, add water, 1 tablespoon at a time, to blend into a creamy consistency. Taste and adjust seasonings. Serve with naan or cut vegetables, as desired.

RecipesCo-Founder | Nutritionist