Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Red lentil hummus from Near & Far: Recipes Inspired by Home and Travel (page 24) by Heidi Swanson

  • lemons
  • red lentils
  • tahini
  • black sesame seeds
  • whey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute kefir for whey.

  • TrishaCP on February 12, 2016

    As others have said, this makes a really creamy and smooth hummus. I didn't miss the nutty chickpea flavor as much as I had thought either, so would definitely make red lentil hummus again. But I did find it verging on bland, so definitely plan more lemon juice, and definitely don't neglect the toppings.

  • cedarmakesthings on January 30, 2016

    Really good, I was at first afraid it was too much tahini, but it had a nice balance. I needed more cooking water than the recipe called for, as it came out a bit dry.

  • Rutabaga on December 25, 2015

    I enjoyed this hummus alternative, although my husband said he prefers chickpea hummus. Your preference will probably depend on whether you like chickpeas or red lentils best. It's very creamy and thick, so extra water (or lemon juice, if you like it tangy) may be needed. I topped it with plenty of flavorful olive oil, nigella seeds, and flaky sea salt.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.