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.

Red Lentil Dip - Give Recipe

Red Lentil Dip

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

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Spicy and tangy red lentil dip served with a tomato paste oil sauce, parsley and sumac.

Author: Zerrin & Yusuf
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4
Category: Snack
Method: Cooking
Cuisine: Turkish
Diet: Vegan

Ingredients

Hummus:

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

Sauce for topping:

1-2 tablespoons olive oil
1 teaspoon tomato paste
½ teaspoon paprika
A pinch of sumac
chopped parsley

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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

Be careful when cooking the lentils. Cook them uncovered or half covered with the lid to keep safe. It might easily overflow.
If you think there is too much water left after cooking lentils, just drain it.
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.
You can always taste and make adjustments after blending everything.
You can leave tahini out if you want. Then use extra olive oil or use a substitution like almond butter or cashew butter.
It might separate when you freeze. It’s ok. Just give it a good stir after thawing.

Nutrition

Serving Size:
Calories: 415
Sugar: 1.4 g
Sodium: 614.7 mg
Fat: 26.4 g
Carbohydrates: 36 g
Protein: 13.5 g
Cholesterol: 0 mg

Find it online: https://www.giverecipe.com/red-lentil-dip/