How to Make Red Lentil Hummus
The National Pork Board, USA Pulses and the United Sorghum Checkoff Program have teamed up to bring you this Powerful Pairings recipe and is a proud supporter of the American Diabetes Association and Diabetes Food Hub.
20 min prep time
30 min cook time
8servings
2 tbsp
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Step-By-Step Instructions:
- In a small saucepan combine water and dried red lentils and bring to a boil over medium-high heat.
- Reduce heat to low and simmer, covered, stirring occasionally, about 30 minutes or until lentils have split and become soft. Cool and transfer to a food processor.
- Add olive oil, tahini, lemon juice, minced garlic, cumin, salt and black pepper and process 30 to 60 seconds or until smooth, stopping to scrape down sides as needed.
- Transfer to an air-tight container and store in the refrigerator up to 5 days until serving time.
Nutrition facts
8 Servings
-
Serving Size
2 tbsp
-
Amount per serving
Calories
50
- % Daily value*
-
Total Fat
3g
4%-
Trans Fats
0g
-
Trans Fats
-
Cholesterol
0mg
0% -
Sodium
75mg
3% -
Total Carbohydrate
5g
2%-
Dietary Fiber
2g
7% -
Total Sugars
0g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
2g
-
Potassium
90mg
2%
Ingredients
water
1 1/3 cup
red lentils (dried)
1/3 cup
olive oil
1 tbsp
tahini
1 tbsp
lemon juice
1 tbsp
garlic (minced)
1/2 tsp
ground cumin
1/2 tsp
salt
1/4 tsp
black pepper
1/4 tsp