Carrot Lentil Hummus
Creamy, dreamy, and protein-y Carrot Lentil Hummus is a delicious snack, appetizer, or sandwich spread. Plus, it's so pretty! I know, I know, hummus is supposed to be made with chickpeas. Rename it if you want, but this version uses red lentils instead.
Red Lentils
We’ve talked about lentils before and how they are a good source of protein not just for vegans and vegetarians but omnivores as well. People around the globe have relied on lentils for centuries to meet their need for protein because they are inexpensive and readily available. While green and brown lentils are more common, red lentils are a favorite of mine.
These little powerhouse legumes cook quickly and are subtle in flavor. No dirt-tasting lentils here! Because red lentils are hull-less, they do not need to be soaked and break down easily into a mushier consistency. This makes them perfect for creamy dishes like curries, soups, stews, dips, and this hummus recipe.
Lessons Learned
- You don't have to peel your carrots! I like the cleaner orange color of peeled carrots, but this might not be a thing for you. They will roast perfectly fine unpeeled.
- Yes, draining the mushy cooked lentils is a pain. But a fine mesh strainer makes quick work of this task. If you'd rather not mess with draining, use slightly less than 2 cups of water and pray that the lentils don't burn towards the end of the cook time. You can always add more water if needed.
- Add more garlic, lemon juice, spices, tahini, or water for the taste and consistency that suits you. If you are looking for a more traditional version made with chickpeas, there is a deliciously easy hummus recipe here.
Hat Tips
Many thanks to Blissful Basil for the carrot, walnut, and red lentil hummus recipe.
Carrot Lentil Hummus
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 cups
Ingredients
- 4 cups carrots, peeled and cut into 2-inch pieces
- 1 Tbsp olive oil
- ½ cup red lentils
- ⅔ cup tahini
- ½ cup olive oil
- ¼ cup lemon juice
- ½ cup fresh cilantro
- 2 cloves garlic (about 2 tsp minced)
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Garnishes: ¼ cup toasted walnut pieces, chopped cilantro
Instructions
- Preheat the oven to 400F/204C. Lightly grease a rimmed baking sheet or line with parchment. Toss the carrots with 1 tablespoon oil and dump on the prepared baking sheet. Roast for 30 minutes until tender. Pieces should be easily pierced with a fork.
- While the carrots roast, bring 2-ish cups of water to boil in a saucepan. Add the rinsed lentils, reduce the heat to a medium simmer, and cook uncovered for 15 minutes or until tender. Drain excess water using a fine mesh strainer.
- Dump the roasted carrots, cooked lentils, and all the remaining ingredients (except garnishes) into a blender or food processor. Blitz for a minute or two until everything is smooth. Taste and adjust seasonings. Add a little water if you want a looser consistency.
- Scrape the hummus into a bowl or onto a serving platter. Garnish with toasted walnuts, cilantro, and a drizzle of olive oil. Store any leftovers covered in the fridge for up to one week.
Leave a Reply