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    Home » Side Dishes » Red Lentil Hummus

    Published: Jun 21, 2011 · Modified: Oct 17, 2021 by Zerrin & Yusuf

    Red Lentil Hummus

    Jump to Recipe

    This is an incredibly tasty Red Lentil Hummus that uses red lentils for its delicious earthy flavor. All of the flavors have been perfectly balanced to create a luscious and versatile dip. You can serve it with our spiced oil dressing or with a topping of your choice.

    Lentil hummus topped with tomato paste oil sauce and minced parsley in a blue bowl and parsley, lemon slices, some bread and a teaspoon of sumac on the ground.

    We have an obsession with traditional hummus and have shared several versions of it here. From traditional one to flavored ones like roasted red pepper hummus.

    We also LOVE cooking with red lentils. The other red lentil dishes we make often are Turkish red lentil soup and lentil balls with bulgur. But we are also keen on trying new recipes like this red lentil hummus recipe.

    Hummus is mostly made with garbanzo beans or white beans. Let's try a different version today and make this red lentil hummus dip! It is a super delicious dip that can be served on a game day or at a dinner party with some pita chips.

    Jump to:
    • Why We Like This Recipe
    • About The Ingredients
    • How to Make Lentil Hummus
    • Expert Tips
    • Variations
    • Storage
    • FAQs
    • More Dip Recipes
    • 📖 Recipe

    Why We Like This Recipe

    • It is a very quick and easy lentil dip recipe to make. Once the lentils have been cooked, all you have to do is blend the ingredients together.
    • It keeps well in the refrigerator for up to a week.
    • It is freezer friendly.
    • It makes both a great appetizer with chips or bread slices and a tasty spread in sandwiches.
    Red lentils, tahini, paprika, sumac, tomato paste, cumin, olive oil in small bowls and halved lemon, onion, garlic, salt and pepper and parsley on the ground.

    About The Ingredients

    • Lentils: We prefer using red lentils because of their beautiful bright color and slightly sweet and nutty flavor. You can use any type of lentils like green lentils, yellow lentils, or brown lentils. If you normally prefer making recipes with canned lentils, you can do so for this lentil hummus too. But we prefer cooking them with onions for more flavor.
    • Onion: We cook red lentils with a small onion in this dip recipe. Onion is a fantastic aromatic to use in dips and spreads. If you use canned lentils, you can saute chopped onions in a saucepan and add them in the blender.
    • Tahini: It adds richness to the red lentil dip as well as creates a smooth texture just like it does in a classic hummus. If you don’t want to add tahini you can substitute it with any type of nut butter like cashew or almond butter. Alternatively, you can prefer making it without tahini or its substitutes. Go check out our hummus recipe without tahini to get an idea.
    • Spices: We use a simple spice mix of salt, cumin, paprika, and black pepper. These are all very simplistic flavors that blend well with the red lentil hummus. For the sauce, we only use tomato paste, paprika, and sumac. Sumac is our secret ingredient in the topping that adds an interesting punch to the lentil hummus.
    • Parsley: Fresh parsley adds a refreshing element to your spicy red lentil dip. You can also use mint or even basil or oregano.

    How to Make Lentil Hummus

    This red lentil hummus dip recipe can be whipped up in less than 30 minutes. It is extremely versatile and you can even use canned lentils to save some more time! It can be served as a spread, alongside crisp fresh veggies, fried foods, and tons more!

    Red lentils and chopped onions in a pot with water.
    1. Make the lentil base: Add the red lentils, onions, and water into a large pot and bring it to a boil. Lower the heat and allow the lentils to simmer for 15-20 minutes.
    Cooked red lentils in a pot and a wooden spoon inside it.

    Once they have fully cooked, remove the mixture from the heat and allow it to cool for roughly 10-15 minutes.

    Cooked red lentils, olive oil, lemon juice and a garlic clove in a blender.
    1. Blend the ingredients for the hummus: Place the cooked lentils, garlic, olive oil, tahini, lemon juice, salt, cumin, paprika and black pepper in a food processor or a high speed blender.
    Creamy red lentil hummus in a blender.

    Blend until a smooth paste forms. Transfer the red lentil hummus into a bowl and set it aside.

    Tomato paste oil sauce in a small saucepan and a wooden spoon inside it.
    1. Make the topping sauce and serve: Heat the olive oil in a small saucepan and add the tomato paste and paprika. Cook the flavored oil sauce for about a minute while stirring constantly. Pour the sauce over the lentil hummus and garnish it with some sumac and parsley. Serve alongside some veggies, pitta breads, or chips.

    Expert Tips

    • Make sure to keep an eye on the lentils while you are cooking them. Cook them uncovered or half-covered with the lid to prevent the water from boiling over.
    • If there is still too much water left after the time has passed, simply drain it afterwards.
    • You can use any type of lentils you have on hand.
    • If you are using canned lentils, rinse them well and blend them together with the other ingredients. However, if you like the onion flavor, you should definitely sauté some chopped onions in olive oil until they are translucent. Add the cooked onions to the other ingredients and blend them together.
    • It is very easy to adjust the flavors after the ingredients have been blended together. Taste and adjust to your taste.
    • If you want a thinner consistency, add in a little more tahini or little olive oil and a splash of cold water.
    • You don’t have to use tahini. You can substitute it with almond butter or cashew butter or olive oil.
    • You can definitely freeze this red lentil hummus recipe. It will probably separate during freezing, but it’s ok. You can just give it a good stir after it has thawed and before serving it. 
    Close shot of lentil hummus with tomato paste oil sauce and a piece of bread in it.

    Variations

    You can substitute green lentils for red lentils in this red lentil hummus recipe. The cooking duration might be slightly longer, just check if they are tender enough or use canned green lentils. You can follow the same steps as in this recipe and make a green lentil hummus dip.

    It is also possible to make black lentil hummus, yellow lentil hummus or brown lentil dip. Use whichever lentil you like the most.

    Want a more refreshing dip recipe? Leave the lentils whole and combine them with lemon juice, herbs and tomatoes to make a more refreshing dip.

    Storage

    If you need to store leftover red lentil hummus, you can simply leave it inside the bowl you served it in. Place some plastic wrap on the surface before wrapping the entire bowl, making sure it is air-tight.

    Alternatively, you can place it into a new airtight container with a lid. You can keep the hummus in your refrigerator for up to 7 days.

    This is also a hummus that freezes extremely well! You can transfer this red lentil hummus to an airtight container and add a thin layer of olive oil over the top. The oil helps preserve the color and flavor of the hummus.

    Store the hummus inside your freezer for up to 4 months. To use it again, all you have to do is thaw it at room temperature or inside the fridge. Once it has been completely defrosted, give it a good stir with the layer of oil and serve immediately.

    FAQs

    What can I use instead of tahini?

    The best substitutes for tahini in hummus are virtually any type of nut or seed butter. We absolutely love using cashew or almond butter with this recipe. In a pinch, you can even use some Greek yogurt, sesame oil or extra virgin olive oil.

    Which lentils are best for hummus?

    For this recipe, we use red lentils also known as coral lentils, however, you can use virtually any type you like including brown, black, or yellow lentils. Which you choose depends entirely on your personal preference.

    Can I freeze lentil hummus?

    Yes, you can. You can transfer the leftover hummus to an airtight container and add a thin layer of olive oil over the top. The oil helps preserve the color and flavor of the hummus. Store the hummus inside your freezer for up to 4 months. To use it again, all you have to do is thaw it at room temperature or inside the fridge. Once it has been completely defrosted, give it a good stir with the layer of oil and serve immediately.

    Do I have to soak lentils?

    You definitely don’t have to soak lentils because they cook fast. This is a great advantage of lentils when they are compared to beans.

    Can I use canned lentils?

    If you want to reduce your time and completely cut out cooking, you can use canned lentils. Simply rinse them well and place them inside the blender as you would cooked lentils.

    More Dip Recipes

    • Green Olive Dip
    • Fava Bean Dip
    • Beetroot Dip
    • Haydari

    You might also like:

    • A bowl of chunky baba ganoush without tahini, made with roasted eggplant, tomatoes, herbs, and topped with pistachios, served with crackers.
      Baba Ganoush Without Tahini
    • Dried fava bean dip with fresh dill and red pepper flakes.
      Fava Bean Dip
    • Hummus garnished with red pepper flakes, sumac and fresh dill served in a black bowl.
      Hummus Recipe Without Tahini
    • Yogurt and cucumber cacik in a white ceramic bowl, drizzled with olive oil and topped with chopped cucumber and halved cherry.
      Cacik (Turkish Yogurt Sauce)

    As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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    📖 Recipe

    Lentil hummus topped with tomato paste oil sauce and minced parsley in a blue bowl.
    5 from 1 vote

    Red Lentil Hummus

    By Zerrin & Yusuf
    Spicy and tangy red lentil dip served with a tomato paste oil sauce, parsley and sumac.
    Yields: 4 servings
    Prevent your screen from going dark
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    PREP 5 minutes mins
    COOK 15 minutes mins
    TOTAL 20 minutes mins

    INGREDIENTS
      

    Hummus:

    • 1 cup red lentils
    • 1 small onion chopped
    • 2 cups water
    • 1 clove garlic
    • ¼ cup olive oil
    • 2 tablespoons tahini
    • 2 tablespoons lemon juice
    • 1 teaspoon salt
    • ½ teaspoon cumin
    • 1 teaspoon paprika
    • ½ teaspoon black pepper

    Sauce for topping:

    • 2 tablespoons olive oil
    • 1 teaspoon tomato paste
    • ½ teaspoon paprika
    • 1 pinch sumac
    • 1 tablespoon parsley chopped

    INSTRUCTIONS
     

    • Put red lentils, onion and water in a pot. Bring it to a boil.
    • Reduce the heat to medium low and let it simmer until all the water is absorbed and onions are tender. This will take 15-20 minutes. Remove from the heat and let it cool down for 10-15 minutes.  
    • Put the cooked lentils, garlic, olive oil, tahini, lemon juice, salt, cumin, paprika and black pepper in a food processor. Blend until smooth. Transfer into a bowl.
    • For the topping sauce, heat olive oil in a saucepan. Add in tomato paste and paprika. Cook for a minute by stirring for about a minute. 
    • Pour the sauce over the lentil hummus. Sprinkle sumac and parsley. 
    • Serve with veggies or chips. 

    NOTES

    1. Be careful when cooking the lentils. Cook them uncovered or half covered with the lid to keep safe. It might easily overflow.
    2. If you think there is too much water left after cooking lentils, just drain it.
    3. You can use whichever lentils you have on hand. Even canned lentils if you want to be even quicker. But in our recipe, we cook them with onion. So if you don’t want to miss the onion flavor, cook finely chopped onion until translucent with a little olive oil and blend it along with everything.
    4. You can always taste and make adjustments after blending everything.
    5. You can leave tahini out if you want. Then use extra olive oil or use a substitution like almond butter or cashew butter.
    6. It might separate when you freeze. It’s ok. Just give it a good stir after thawing.

    NUTRITION

    Calories: 400kcalCarbohydrates: 32gProtein: 13gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gSodium: 607mgPotassium: 546mgFiber: 15gSugar: 2gVitamin A: 505IUVitamin C: 8mgCalcium: 53mgIron: 4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    ADDITIONAL INFO

    Course Snack
    Cuisine Turkish
    Tried this recipe? Leave a comment below!
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    Reader Interactions

    Comments

      5 from 1 vote

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      Recipe Rating




    1. Marie says

      July 06, 2025 at 8:22 pm

      5 stars
      excellant flafour and easy to make! my husband and I LOVE this HUmmus. Have made it several times!

      Reply
      • Zerrin & Yusuf says

        July 07, 2025 at 12:02 am

        Hi Marie,

        We are so happy to hear that you guys enjoyed our lentil hummus recipe. A great alternative to the regular hummus with chickpeas. Thank you for your comment and for the five-star rating!

        Reply
    2. OysterCulture says

      July 04, 2011 at 6:05 am

      I love lentils, but have not had them like this, cannot wait to give this recipe a try. Thanks for the delicious idea

      Reply
    3. Roxana GreenGirl says

      June 24, 2011 at 4:58 am

      I love this dip Zerrin. I'd love to have some with fresh homemade bread for dinner. I wouldn't need anything else.
      Thanks for sharing 🙂

      Reply
    4. Erin @ Dinners, Dishes and Desserts says

      June 23, 2011 at 12:36 am

      Great recipe! Thanks for sharing your local dishes!

      Reply
    5. Sara @ Saucy Dipper says

      June 22, 2011 at 5:34 pm

      A pregnant friend of mine is craving lentils like crazy. I think I'll make this for her. Yum!

      Reply
    6. Tiffany says

      June 22, 2011 at 2:43 pm

      This dip looks flavorful and simple to make!

      Reply
    7. Tracey@Tangled Noodle says

      June 22, 2011 at 1:26 pm

      Oh, I wish I hadn't used up the last of my red lentils! I haven't yet found a store here in Manila that carries them (though I'm sure there is bound to be one). Having it with lavash sounds delicious!

      Reply
    8. Turkey's For Life says

      June 21, 2011 at 11:22 pm

      Wow, well we've certainly never heard of this dip before Zerrin but it looks and sounds fabulous from your post. Is the bread bazlama? I'm going to try and make this to impress our friends at our next barbecue. We love raw onion, too.
      Julia

      Reply

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    Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

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    Zerrin & Yusuf

    Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

    More about us→

    POPULAR RECIPES

    • Chicken seasoning in a glass jar and a small spoon in it.
      Dry Rub For Chicken - Chicken Seasoning
    • Turkish bean stew in a dark colored bowl and a spoon inside it.
      Kuru Fasulye Recipe (Turkish Beans)
    • Roasted tomato soup topped with feta cheese and basil leaves in a white bowl, grilled cheese sandwich dipped into it and more grilled cheese sandwiches behind it.
      Roasted Garlic Tomato Soup
    • Turkish chicken dish with a tomato sauce served in a bowl and a fork inside it.
      Tavuk Sote - Turkish Chicken Sauté
    • Chicken doner wraps on a wooden board, pickled, French fries, tomato and onion slices on the side.
      Chicken Doner Kebab (Tavuk Döner)
    • Baked chicken wings on a rack.
      Baking Powder Chicken Wings Baked In The Oven

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