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lentil-carrot hummus

Lentil-Carrot Hummus

Use colorful, delicious red lentils to make hummus, for a break from chickpeas.
Course Appetizer, Main Course
Keyword hummus recipes, plant based dips, red lentils
Servings 6
Author Robin Asbell


  • 1 cup red lentils
  • 2 large carrots peeled and chopped
  • 6 garlic cloves peeled
  • 1/2 cup tahini
  • 1/2 cup fresh lemon juice
  • 1/2 teaspoon salt
  • extra virgin olive oil
  • smoked paprika
  • cucumbers and whole wheat pita


  • In a small pot, place the red lentils, carrots and garlic with 2 cups water, and bring to a boil over high heat. Lower the heat to keep the lentils simmering, and cook for 10-20 minutes. The lentils will be very soft and starting to fall apart. Drain in a wire mesh strainer, do not rinse.
  • Place the cooked lentil mixture in the processor bowl, and process until pureed, scraping down as needed to make a smooth paste. Add the tahini and salt and process until smooth. Add lemon and scrape, process to mix.Transfer to a bowl or storage tub.
  • Serve drizzled with olive oil and sprinkled with paprika.