Red Lentil Hummus
Spicy and tangy red lentil dip served with a tomato paste oil sauce, parsley and sumac.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup red lentils
- 1 small onion (chopped)
- 2 cups water
- 1 clove garlic
- ¼ cup olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 teaspoon tomato paste
- ½ teaspoon paprika
- 1 pinch sumac
- 1 tablespoon parsley (chopped)
Instructions
- 1
Put red lentils, onion and water in a pot. Bring it to a boil.
- 2
Reduce the heat to medium low and let it simmer until all the water is absorbed and onions are tender. This will take 15-20 minutes. Remove from the heat and let it cool down for 10-15 minutes.
- 3
Put the cooked lentils, garlic, olive oil, tahini, lemon juice, salt, cumin, paprika and black pepper in a food processor. Blend until smooth. Transfer into a bowl.
- 4
For the topping sauce, heat olive oil in a saucepan. Add in tomato paste and paprika. Cook for a minute by stirring for about a minute.
- 5
Pour the sauce over the lentil hummus. Sprinkle sumac and parsley.
- 6
Serve with veggies or chips.