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.