Red Lentil Hummus
This glorious red lentil hummus came into our lives during a morning at a Cape Town farmers market, where we encountered this Lebanese-inspired version that completely redefined what hummus could be.
Similar to its chickpea cousin, this version achieves an impossibly silky texture that spreads like silk across warm bread. The red lentils break down during cooking, creating a canvas for bold flavors - cayenne heat, earthy cumin, and the richness of tahini and pistachios.
The 7,799 miles (12,552 kilometers) distance between Cape Town and home meant we had to master this ourselves. What makes this recipe particularly brilliant is its versatility. Serve it as an elegant appetizer with crudités, spread it on sandwiches for instant upgrade, or thin it with water to create a protein-rich salad dressing. The warming spices make it perfect for cooler months, while the fresh chilies and lemon keep it bright enough for summer entertaining.
The pistachio garnish isn't just beautiful - it adds textural interest and a subtle nuttiness that complements the earthiness of the lentils. Lebanese comfort food, tradition worth traveling for and having nearby all the time.
METRICS — 14g protein | 5g fiber | 4 plants per serving
RED LENTIL HUMMUS
A vibrant departure from traditional chickpea hummus, ours is inspired by a trip to South African where we fell in love with its offers a silky texture and complex spice profile. The addition of cayenne and fresh chilies creates warmth, while pistachios add richness and beautiful color contrast. You will CRAVE this.
Ingredients
Instructions
- Rinse red lentils in fine mesh strainer until water runs clear
- Peel garlic cloves and leave whole
- Seed and finely chop chilies, wearing gloves to protect hands
- Juice lemon, straining seeds
- Reserve 2 tablespoons pistachios for garnish; set aside remaining
- In medium saucepan, combine lentils with 3 cups water
- Bring to boil, then reduce heat to maintain gentle simmer
- Cook 15-18 minutes until lentils are very tender and breaking apart
- Drain thoroughly in fine mesh strainer, shaking to remove excess water
- Let cool 5 minutes to prevent steam from thinning hummus
- In food processor, pulse garlic until minced
- Add drained lentils, tahini, 1/3 of the pistachios, lemon juice, salt, cayenne, cumin, and paprika
- Process until smooth, about 2 minutes
- With motor running, slowly drizzle in olive oil
- Add ice water 1 tablespoon at a time until desired consistency reached
- Taste and adjust seasoning - add more lemon juice for brightness, salt for depth
- Transfer to serving bowl, creating slight well in center
- Drizzle with olive oil and sprinkle with reserved chopped pistachios
- Dust lightly with extra paprika if desired
- Ingredient Prep
- Very dry lentils are crucial - drain thoroughly and let cool to prevent watery hummus
- Taste garlic before adding - remove green germ if present for milder flavor
- Toast pistachios lightly in dry pan for deeper flavor
- Cooking Tips
- Don't skip the ice water - it creates the signature silky texture
- Process longer than you think - at least 2 full minutes for smoothness
- Hummus thickens as it cools, so err on the side of slightly loose consistency
- Make Ahead
- Prepare up to 3 days ahead, storing covered in refrigerator
- Bring to room temperature 30 minutes before serving
- Refresh with splash of lemon juice and olive oil before serving
- Substitutions
- Cashews for pistachios (though flavor will be milder)
- Red pepper flakes for fresh chilies
Notes
VEGAN
SEASONALITY
- Northern Hemisphere
- Year-round (peak chili season July-September)
- Southern Hemisphere
- Year-round (peak chili season January-March)
PLANT DIVERSITY COUNT
- Vegetables: 2 (garlic, chilies)
- Fruits: 1 (lemon)
- Legumes: 1 (red lentils)
- Herbs & Spices: 4 (cumin, cayenne, paprika, salt)
PROTEIN BREAKDOWN
- Red lentils: 9g
- Tahini: 3g
- Pistachios: 2g
- Total per serving: 14g
FIBER BREAKDOWN
- Red lentils: 4g
- Pistachios: 1g
- Total per serving: 5g
WASTE ABATEMENT & REUSE
- Lemon rinds: Zest before juicing, freeze zest for future recipes
- Pistachio shells: Compost or use as garden mulch
- Chili seeds: Dry and save for growing or spice blends
EQUIPMENT & TOOLS
- Medium saucepan with lid
- Fine mesh strainer
- Food processor
- Measuring cups and spoons
- Serving bowl
COST AS TESTED USD 2025
- Per Serving (1/4 cup/60g): 1.06
Nutrition Facts
Calories
145Fat
8 gCarbs
14 gFiber
5 gNet carbs
9 gSugar
1 gProtein
14 gSodium
295 mgSat. Fat
1 gNutritional and cost information is an estimate based on our own preparation and will vary depending on the choices made when preparing.
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Our recipes prioritize whole, seasonal ingredients with high nutritional density - crafting vegetable-forward dishes rich in fiber and protein that celebrate vibrant modern global flavors. We source from producers and purveyors who share our commitment to local, regenerative, and sustainable food systems, complemented by ingredients from our own gardens. As a foundation for gut health, we layer fermentation and preservation techniques throughout our recipes while avoiding added sugars and heavily processed ingredients. We focus on ingredients you can pronounce and trace to their source.
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We create, adapt, test, and photograph all recipes with minimal waste and maximum efficiency as a core principle. What you see is the actual dish - no artificial styling, no wasted food.
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We developed and photographed this recipe or recipe adaptation and Hudson Valley-grown ingredients on the traditional and unceded territories of the Mohican, Munsee Lenape, and Esopus peoples, who have stewarded these lands since time immemorial.
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We develop and adapt our recipes using ingredients and tools we grow, purchase and test ourselves. We occasionally evaluate products offered to us, with editorial decisions guided by our standards, not commercial considerations. Some links may generate commissions, but our recommendations stem from authentic experience and editorial conviction.
