Red Lentil Hummus


  • 1 cup dried red lentils rinsed well
  • ¼ cup tahini paste
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper to taste
  • 1 small clove of garlic, minced
  • ¼ cup fresh Italian flat leaf parsley, finely chopped


In a large pot of boiling water, bring lentils to a boil. Simmer until they are tender and their shape remains (about 12 minutes). Drain lentils and let them cool to room temperature. In a food processor, puree together the lentils, tahini, lemon juice, oil and salt and pepper until smooth. Stir in garlic and parsley. Refrigerate and enjoy. Makes 2 ¼ cups.

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