Easy Lentil Hummus
Who else has a big bag of lentils that need a good use? That’s exactly how this red lentil hummus came to be! There are only so many lentil soups I can make until I’m ready to switch it up. Not to toot my own horn, but I think I nailed it with this recipe.
Easy To Make Twist On A Classic Dip Simple Ingredient List Healthy, Delicious & Versatile
If you’ve made hummus before, you’ll see that the ingredients are exactly the same as a traditional chickpea hummus! Lemon juice, oil, tahini, garlic, and seasoning. It’s a simple recipe that we all love with its bright, fresh flavor and addictively creamy texture.
Ingredient Notes
How to Make Red Lentil Hummus
Tips
Leftover Hummus
Store your hummus in the fridge for 4-7 days. You can keep it in the same bowl you’ve served it in covered with plastic wrap, or transfer it to an airtight container.
Freezing
Surprisingly, this is a dip that can be frozen without ruining the consistency! Transfer your red lentil hummus to an airtight container, drizzle a thin layer of oil over the top, and store up to 4 months. When you’re ready to eat, let it thaw fully either at room temperature for a couple hours or overnight in the fridge. Give it a stir to mix the layer of oil in, and enjoy!
More Great Recipes To Try
Baba GanoushBest Ever HummusCheesy GuacamoleRoasted Garlic HummusLentil Soup
