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 No chickpeas on hand? No worries! This hummus is made with red lentils instead and is whipped into a creamy, spicy, smokey delicious dip with the addition of smoked paprika and cayenne. Cayenne packs a bit of a punch, so take it easy and add gradually, tasting as you mix. 

Want to make it a full pantry challenge? Switch the lemon juice for apple cider vinegar and switch the garlic for garlic powder or black garlic.

Make 1 day before you want to eat, or at least a few hours, to give the flavours a chance to marry. Keep in an airtight container in the fridge and cover with a layer of olive oil to preserve for up to a week.

Freeze in batches and defrost as needed to portion out the mixture.


1 cup dried red lentils, soaked in water for 30 minutes. Rinsed and drained.
2 cups water
4 tbsp tahini
Juice of 1 small lemon
3 tbsp tablespoon olive oil
2 garlic cloves, smashed
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ tsp cayenne pepper (optional)
Good pinch of salt


1. Once lentils have been rinsed and drained add them to a heavy based saucepan with water & bring to a boil. Reduce to a low simmer, and cover, stirring occasionally.

2. Cook for 20-30 minutes, until lentils are soft and cooked through.

3. Leave to stand until cold. Lentils should thicken and solidify into a paste-like consistency. This should take 1-2 hours, depending on the temperature. If you want to speed up the process, spread lentils onto a baking tray and pop in the fridge. 

4. Add lentils and all other ingredients to a food processor or blender and blend until smooth.

5. Taste for seasoning and adjust to your tastes.

About The Author

Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.