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Smoky Red Lentil Hummus

Recipes

%MCEPASTEBIN%Whip up this smoky and delicious Red Lentil Hummus with just a few ingredients and serve with chips or pita bread for a healthy, protein filled snack.

Whip up this smoky and delicious Red Lentil Hummus with just a few ingredients and your Instant Pot, and serve with chips or pita bread for a healthy, protein filled snack.

Let me be honest here and tell you that I’m not really all too wild about lentils. Brown and green lentils, when cooked, look yucky … and although my kids and husband love them, I feel indifferent about them.

However…. red lentils, on the other hand, I absolutely adore. They are a gorgeous, beautiful, creamy red color and when cooked, they tend to get mushy so much faster than green or brown lentils.   Because they cook quite a bit different, they are wonderful to add to hearty Marinara Sauce to sneak in some protein, or… to vegetarian chili.

Related:  Easy Instant Pot Marinara Sauce (with 2 secret ingredients!)

Red lentils have a smoky, earthy flavor that works wonderfully for dips and spreads – full of protein, this hummus is great to spread on pita bread, or serve with chips, or smear on a sandwich. Yum! 

Smoky Red Lentil Hummus

Even better, this hummus is relatively easy to make if you have an Instant Pot, because they can cook up in just a few minutes.  

Red Lentil Hummus

Hummus is usually made with tahini – but in this case, we were out and a trip to the store wasn’t in order; we substituted chickpeas that we made in our Instant Pot the day prior.  To make it easier, use a can of garbanzo beans instead.

Add the juice from a few limes, a little olive oil, smoked paprika, cumin, salt and pepper and you have a generous dip that will wow everyone in the family.

Related post: How to make Chickpeas in the Instant Pot

Your kids might not even realize it’s healthy. That’s huge! Whip up this smoky and delicious Red Lentil Hummus with just a few ingredients and your Instant Pot, and serve with chips or pita bread for a healthy, protein filled snack.

This recipe makes enough for a crowd – if you have enough leftover, refrigerate in sealed containers. To serve, top with some extra virgin olive oil and a few dashes of smoked paprika. It’s a wonderful way to create a last minute appetizer or dish to pass if you are in a pinch.

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5 from 1 vote

Red Lentil Hummus

Whip up this smoky and delicious Red Lentil Hummus with just a few ingredients and serve with chips or pita bread for a healthy, protein filled snack.
Course Appetizer
Cuisine American
Keyword hummus, lentil, red lentil
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 servings
Calories 98kcal
Author Sheryl

Ingredients

Red Lentils:

  • 1 C red lentils rinsed and sorted
  • 2 C water

Hummus:

  • 1/2 C garbanzo beans chickpeas
  • 3 Tbsp extra virgin olive oil + more for drizzling
  • 1/4 C lemon juice
  • 3 cloves garlic
  • 1 tsp smoked paprika
  • 1/4 tsp cumin
  • 1 tsp salt or more, to taste
  • 1/2 tsp black pepper

Instructions

  • In your Instant Pot, combine the lentils with the water.
  • Place the lid on the Instant Pot, and seal the valve.
  • Set the timer for 9 minutes on manual (high) pressure.
  • Once the timer beeps finished, release the pressure.
  • Add the contents of the Instant Pot to the food processor with the rest of the ingredients and puree until smooth.
  • Add more extra virgin olive oil and/or lemon juice as needed.
  • Season with additional salt/pepper as needed, and pour into serving bowl.
  • Drizzle with a little extra olive oil and a few dashes of smoked paprika.
  • Serve with chips, pita bread or spread on sandwiches.

Nutrition

Calories: 98kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 175mg | Fiber: 5g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg


If you loved this hummus recipe, I would be so appreciative if you gave the recipe a review. Make sure you snap a pic of your hummus and tag me on Instagram … and use the tag #RebootedMom. Or… tag me in your post at @RebootedMom.

For more great recipes, follow me on Pinterest, Facebook and Instagram!

Shared by Sheryl

Comments

  1. Victoria says

    April 1, 2017 at 2:10 pm

    How long is the shelf life for this hummus?

    Reply
    • sheryl says

      April 3, 2017 at 10:02 am

      Eat immediately or, refrigerate and eat within 4-5 days. It doesn’t usually last that long here though, our family of 7 usually has it demolished in a few hours.

      Reply
  2. Glenn Freeman says

    September 11, 2019 at 6:55 am

    How might you revise this recipe to use split dried chickpeas (chana dal), in place of cooked chickpeas? Maybe add ¼ C to the red lentils along an extra ¼ C water? Let me know what you think.

    Reply
    • Sheryl says

      September 11, 2019 at 9:58 am

      You could definitely do 1/4 C. though chickpeas usually follow a ratio of 1:4 (chickpeas to water). I’m wondering if maybe you would need to up the water a bit, though you don’t want to go too much either or you’ll have a soupy mess. Maybe 1/4 C. dried, spit chickpeas along with 3/4 to 1 C. water? (just to be safe?)

      Let me know how it works for you, I’d be interested to know!

      Reply
      • Glenn Freeman says

        January 5, 2020 at 10:10 am

        It worked fantastic with ½ C of water (1:2 ratio, just like the lentils). These are split chickpeas, so they behave more like dal. Maybe whole chickpeas would require more water … but more than ½ C in this setting would be too wet. Great recipe!

        Reply
  3. Izzy de la Meme says

    November 30, 2019 at 3:07 pm

    This looks delicious! If I was to use tahini instead of chickpeas, how much should I use?

    Reply
  4. Jacob says

    July 5, 2022 at 7:26 pm

    5 stars
    Really enjoyed this as a simple soup, with 2 cups dried chickpeas, 7 cups water in total, and some cayenne pepper added. Pressure cooked for 46 minutes, left to sit for 20, then released. Will be eating it for the next few days. I always appreciate hearty bulk food. Might use a stock cube next time for variety. Thanks for the recipe!

    P.S. This is my first online recipe review I believe.

    Reply

Trackbacks

  1. Sweet Potato and Vegetable Tostadas with Chile Lime Seasoning says:
    May 30, 2017 at 10:35 am

    […] Smoky Red Lentil Hummus […]

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  2. Appetizers & Snacks | Instant Pot Resources says:
    February 1, 2018 at 7:17 pm

    […] Smoky Red Lentil Hummus-Rebooted Mom […]

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  3. Sourdough Crackers Recipe - Rebooted Mom says:
    April 18, 2019 at 8:50 pm

    […] I think we can all agree that crackers are essential when enjoying cheese. Or, for eating next to hummus, and even just for […]

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  4. Easy Chocolate Hummus Recipe - Rebooted Mom says:
    March 11, 2022 at 11:21 pm

    […] making hatch chile hummus, and smoky red lentil hummus, I though to myself ~ I wonder if I can throw in cacao powder and make chocolate […]

    Reply

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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