Red Lentil Chickpea Hummus

I’ve been in a hummus slump, if such a thing exists. I love Sabre hummus but for some reason it hasn’t been appealing to me lately. We’ve been buying it for the past year but recently it’s largely getting left in the fridge until it’s so old that I feel obligated to throw it out. Hating to waste food I’ve stopped buying it.

The other day while reading Health Magazine I saw a recipe for homemade red lentil hummus and it got the wheels turning. Before store-bought hummus, I used to make my own. Why did I ever stop?

Off I went to the kitchen. I had red lentils and some of the other ingredients from the magazine’s recipe but not all of them. I also had a tupperware filled with chickpeas that needed to be used up. I decided to mix the lentils and beans with whatever else I had on hand to see if it tasted any good.

Verdict? I licked the bowl clean.

The lentils add creaminess and bulk that you don’t get from chickpeas alone. I ate it for lunch with veggies and crackers and felt full through my afternoon workout and long wait at the Registry of Motor Vehicles, blech.

This recipe is so versatile. Feel free to add whatever herbs and spices you have lying around. Varieties with parsley, green onions, turmeric, curry powder, etc would be fabulous. It also only took about 20 minutes start to finish including the cooking of the lentils. I may start making big batch on Sundays for quick use throughout the week.

red lentils

Oh, and if you’re wondering how vegetarians get their protein wonder no more. Red lentils! 40 grams of protein for 1 cup. Just to put that in perspective, a cup of milk has 10 grams. These are some powerful little legumes. Enough nutrition, time for the recipe.

Red Lentil Chickpea Hummus (vegan, vegetarian, gluten-free)

1 cup red lentils, cooked

1/2 cup chickpeas, cooked

1 tablespoon cumin

1/4 teaspoon cayenne

juice of half a lemon

1/2 teaspoon salt

1 tablespoon tahini

1/2 tablespoon minced garlic

1/2-1 tablespoon olive oil, start with 1/2 and if the hummus seems too thick add the other 1/2

1 tablespoon apple cider vinegar mixed with 1 tablespoon water

handful of cilantro

————

Rinse lentils and sort through for any twigs or rocks.

Bring lentils to a boil, then reduce to a simmer until tender. I didn’t measure how much water I added but I’d guess it was a 2:1 ratio and the water was completely evaporated by the time the lentils were done.

In a food process, add all ingredients.

red lentil chickpea hummus

Run processor until mixture is almost smooth. You will probably need to scrap down the sides once or twice. I like my hummus a little chunkier but keep processing until it’s at your desired consistency.

red lentil chickpea hummus

Taste to make sure seasoning is right. Adjust accordingly. I needed more salt and cayenne while making mine.

Serve with your favorite crackers and raw vegetables. This would also be great on a wrap or sandwich. hummusred lentil chickpea hummus

Enjoy!

7 thoughts on “Red Lentil Chickpea Hummus

  1. OMG! Looks so good! I make a roasted sweet potato hummus that I looooove … I think maybe I’ve made it for you before? I am seriously addicted to that stuff. But this I must try next!! xo

  2. This looks amazing, and a great way to get extra legumes. I might have to look up Nicole’s roasted sweet potato hummus too!
    What do you think about leaving the tahini out? We have sesame seed issues in this house.

  3. Pingback: Lentils and Vegetables in Spicy Coconut Sauce | quinoa, kale & exhale

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