Red Lentil Hummus with Cumin and Sriracha

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

January 31, 2013 • 7 comments

I’m not over exaggerating when I say that my husband and I eat hummus every. Single. Day. Usually I purchase commercially made varieties, but it just dawned on me while writing this that if I make my own batch of hummus weekly, none will go to waste. Even my 3 year old devours it.

“Why is hummus so healthy?” you ask? Just look at the ingredient list. It typically reads: cooked chickpeas, olive oil, tahini (sesame seed paste), lemon and salt. And you might find a preservative, depending on its shelf life and packaging.

One recent day, right before my afternoon nosh, I discovered we were out of hummus! My husband nonchalantly confirmed. What? How could that be? I buy two containers per week. I searched the pantry for a replacement snack and uncovered a bag of red lentils. A flash of inspiration hit me, which produced this recipe. I encourage you to explore every variety of bean, pea and lentil hummus to awaken your taste buds and nourish you with a range of nutrients. Or maybe you have already? With which bean? And what flavoring? I’d love to hear about it.

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Red Lentil Hummus with Cumin and Sriracha

1/2 cup (96 g) dry skinless red lentils

1 1/2 cups (355 ml) vegetable broth

2 cloves garlic, smashed and peeled

2 teaspoons (10 g) nutritional yeast seasoning (find in the natural foods section)

1/2 teaspoon ground cumin

1 tablespoon (15 g) tahini (or use unsweetened almond butter)

1/4 teaspoon Sriracha chile sauce, or more to make it spicier (optional)

1/2 teaspoon liquid amino acids or reduced-sodium soy sauce

5 teaspoons (20 ml) lemon juice

Pinch of salt

Pinch of white pepper

2 tablespoons (30 ml) extra-virgin olive oil

Rinse lentils under cold running water and drain well.  Place lentils in a pot and add broth and garlic. Bring to a boil on high heat, then reduce heat to low and simmer 20 minutes, until lentils become soft, no chalkiness remains and they have absorbed most of the liquid. Cool slightly.

Place cooked lentils and garlic, nutritional yeast, cumin, tahini, olive oil, Sriracha, amino acids, lemon juice, salt and pepper in a food processor and run until smooth.  Drizzle in olive oil with the motor running.

Spoon hummus in a serving dish or container. Drizzle with additional oil and sprinkle with paprika and additional ground cumin, if desired. Serve with dipping vehicles of your choice. Some of my favorites include whole-wheat pita chips or crackers, whole-grain tortilla chips, or vegetable crudités like baby carrots, celery sticks, sugar snap peas and cherry tomatoes.

Prep time: 15 minutes

Cook time: 20 minutes

Makes 9 servings, 2 tablespoons each

Nutrition Facts (per serving): 81 calories, 4 g total fat (0 g saturated fat, 0 g trans fat), 128 mg sodium, 0 mg cholesterol, 8 g total carbohydrate (3 g fiber), 3.5 g protein, 7.5% DV iron, 1.5% DV calcium, 0% DV Vitamin A, 3.5% DV Vitamin C.

You might also enjoy:

Curried Cauliflower Soup

Tuscan Bread, Grilled Bell Pepper, and Tomato Salad (Panzanella)

Turkey Tacos with Mango Salsa and Sriracha Aioli Recipe

Red Lentil Hummus with Cumin and Sriracha

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: January 31, 2013

• Yield: 9 Servings
• Prep: 15 mins
• Cook: 20 mins
• Ready In: 35 mins

Smooth red lentil hummus with cumin and Sriracha for that extra flavor kick.

Ingredients

• 1/2 cup (96 g) dry skinless red lentils
• 1 1/2 cups (355 ml) vegetable broth
• 2 cloves garlic smashed and peeled
• 2 teaspoons (10 g) nutritional yeast seasoning find in the natural foods section
• 1/2 teaspoon ground cumin
• 1 tablespoon ( 15 g) tahini or use unsweetened almond butter
• 1/4 teaspoon Sriracha chile sauce optional: add more to make it spicier
• 1/2 teaspoon liquid amino acids or reduced sodium soy sauce
• 5 teaspoons (20 ml) lemon juice
• 1 pinch salt
• 1 pinch white pepper
• 2 tablespoons (30 ml) extra-virgin olive oil

Instructions

1. Rinse lentils under cold running water and drain well. Place lentils in a pot and add broth and garlic. Bring to a boil on high heat, then reduce heat to low and simmer 20 minutes, until lentils become soft, no chalkiness remains and they have absorbed most of the liquid. Cool slightly.
   
2. Place cooked lentils and garlic, nutritional yeast, cumin, tahini, olive oil, Sriracha, amino acids, lemon juice, salt and pepper in a food processor and run until smooth. Drizzle in olive oil with the motor running.
   
3. Spoon hummus in a serving dish or container. Drizzle with additional oil and sprinkle with paprika and additional ground cumin, if desired. Serve with dipping vehicles of your choice. Some of my favorites include whole-wheat pita chips or crackers, whole-grain tortilla chips, or vegetable crudités like baby carrots, celery sticks, sugar snap peas and cherry tomatoes.
   

• Cuisine: Vegetarian
• Course: Snack
• Skill Level: Easy