red lentil hummus – two recipes

18th December 2009


Sometimes hummus made from chickpeas can be quite heavy as well as a long wait for the chickpeas to be soaked and then cooked.  This recipe is a light and very quick alternative.  Also, the result is very satisfying and even preferred. I am giving two recipes here.

One, where the red lentils are soaked, sprouted and raw – no cooking is involved.  This one has a taste of its own, whereas the second recipe which I make a lot – the cooked version, is a very quick and easy hummus which can be ready in 20 minutes and has a similar taste to regular hummus.


cooked red lentil hummus

Red lentils cook very fast – 15 minutes without soaking.  You can also use the yellow split moong dal instead of red lentils, as they cook almost as fast and don’t require soaking.


1 cup red lentils/split moong dal

½ cup tahini

½ tsp cumin seeds

¼ tsp spicy paprika (optional)

juice of one lemon

salt and pepper


1.  In a saucepan, rinse the lentils until the water runs clear, drain, barely cover with water, then simmer covered until the lentils are soft and have a mushy consistency – 10 – 15 minutes, stirring occasionally so all the lentils cook.  Try not to be tempted to add more water.

2.  Drain the lentils, keeping any excess water to add later.

3.  In a small pan, lightly dry-fry the cumin seeds, then grind with a mortar and pestle.

4.  Add the cumin, salt, lemon juice and tahini to the lentils.

5.  Using an immersion hand blender, blend all ingredients, until you reach a creamy texture (or one that you desire).

6.  Taste the hummus and adjust any ingredients to your liking – lemon juice, tahini, cumin, salt or pepper.  Trickle with olive oil, dust with spicy paprika and garnish with fresh garden coriander.

Serve with sliced carrot, beetroot and crunchy fennel pieces.


Sprouting is germination, a process where all the vitamins, minerals,  proteins, and essential acids that lay dormant in raw seeds, grains and beans, activate and multiply.  Sprouting also eliminates certain acids and toxins in plant life that would otherwise interfere with digestion.

Serves 4


1 cup sprouted red lentils (soaked and sprouted as below)

½ cup tahini

½ tsp freshly ground cumin

juice one lemon

salt and pepper

filtered water


1. To sprout the lentils, place the lentils in a bowl and fill with filtered water, soak overnight, or for at least 7 hours.

2.  Once soaked, place a colander over a bowl, and drain all the water.  Leave the lentils in the colander overnight.

3.  Rinse the lentils, and allow to sit overnight again. The lentils should start to sprout a tail.   This takes about 2 days.  The longer the tail grows, the more water it retains, which means less flavour.

4. To prepare the hummus, In a high-speed blender, blend all ingredients, adding water until you reach a creamy texture (or one that you desire).

5.  Taste the hummus and adjust any ingredients to your liking – lemon juice, tahini, cumin, salt or pepper.

Trickle with olive oil, dust with hot paprika and sprinkle with nuts or seeds of choice.


Shared goodness from Stacey

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