Raw Red Lentil Hummus


I’m in love with “The Artful Vegan”cookbook! Since borrowing it from my boss a few months ago, I have read it 5 times.  I carry the book from room to room, subway to work, all around the city as I constantly soak up vegan inspiration.
I’ve made the beet merlot reduction and paired it with gnocchi, and I’ve crumbled the tofu ricotta onto roasted carrots and beets.  The walnut macaroons that I feature in my cooking show are from the book, and for my latest episode of Jenné’s Sweet Potato Soul–coming sometime next week– I adapted the book’s recipes for chickpea flour crepes and beet-tamarind chutney.

I actually just received my very own copy in the mail, I’d been borrowing for way too long.
On page 121 you’ll find the recipe for Heirloom Tomatoes Stuffed with Red Lentil Hummus and Basil with Sprouted Quinoa-Corn Guacamole.  I’m anxiously awaiting summer, with it’s bounty of fresh corn and tomatoes, so I can make this entire raw entree.

I’ve got some friends who maintain a 100% raw diet, so I made the hummus for them to enjoy at my birthday party.  They didn’t make it to the party… but the hummus was a hit, even amongst the non-raw, and meat eating friends of mine! It was gone within minutes, and I had to make a cooked red lentil dip to replace the devoured raw hummus.


I’m so glad I gave this recipe a try, though I did change a couple of things the second time I made it.  For one, I thought the recipe called for too much garlic; remember it’s raw, and a little raw garlic goes a long way.  Also, I added balsamic vinegar because I think it needs a little savory sweetness.
This raw hummus is incredibly easy to make, though you will have to plan ahead. Just soak red lentils overnight–about 10 hours– throw them into the food processor/blender with the rest of the ingredients, and voila!

Before I share the recipe I want to mention that my raw friends, Yulia and Cesar, have recently started a raw food blog after months of encouragement from yours truly.  If you are interested in learning more about a “living food lifestyle”, or just interested in expanding your idea of vegan/vegetarian cuisine check out The Raw Thing to Do

And, order a copy of “The Artful Vegan”, it won’t disappoint!

p.s. Did you know that hummus means “chickpea” in Arabic? This isn’t really hummus, but it is a tasty dip with tahini, garlic, and oil; so why not call it hummus : )


Raw Red Lentil Hummus
(Adapted from The Artful Vegan by Eric Tucker @ The Millennium Restaurant in San Francisco. Serves 4-6.  Try it with sliced apples, carrots, celery, raw chips, pita chips, etc…)
1 cup dried red lentils, soaked overnight, about 10 hours
1/3 cup tahini
1 clove garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/3 jalepeño, seeded (or 1-2 dry red chili peppers)
2 tsp light miso
2 tsp balsamic vinegar
1 tbsp olive oil
salt and freshly ground pepper
Combine soaked red lentils and all the ingredients (minus the salt and pepper) into a food processor or blender, and process until hummus has achieved a smooth consistency.  Add a little water, about 1 tablespoon, if it seems too thick.  Season with salt and pepper to taste.  
Serve in a bowl, and sprinkle on a little Aleppo pepper, or dry chili flakes for an extra kick and color.
  • http://www.blogger.com/profile/14129754860234591059 Honestly Good Food

    Is that an apple you’re dipping? Never thought of that for hummus. Nice photo, too!

  • http://www.pergolakaffee.com/romanticdinner.aspx Romantic Dinner

    OH YUMMY, Colorful its recipe and wondering your recently post . really i loved that and best details shared in the post .thanks

  • http://www.blogger.com/profile/11338820078931996605 Cathy

    Two words for you, dearie: pomegranate molasses (for that sweet/tart kick)

    Looks delicious!

  • http://www.blogger.com/profile/05851092568874682813 Maja

    Mmm, what an intresting recipe. I have a bag of red lentils, sitting in my pantry, might use it to try this hummus. Thanks for the idea !

  • http://www.myliferunsonfood.com/ Sanura @ MyLifeRunsOnFood.com

    Hi, Jenna! Thanks for your support of my site! I love red lentils, and pureeing them is a good idea. Would love to use this puree as a sandwich spread, too.

  • http://www.diethood.com/ Kate @ Diethood.com

    I sat there looking through the recipe a couple of times before I finally realized that it was not hummus, per say, because there’s no chickpeas! :) But this is a different, yet great take on the ever so popular dip.

  • http://www.thesweetsensations.com/ Sandra

    I’ve got to try this. Sam’s Club sells the best, fluffiest pita’s ever and they would go so well with this. Great recipe and picture. Your friends are sooooo lucky!!!!

  • http://www.blogger.com/profile/08927151969252912442 TheMarmaladeMonster

    I just finished making it now!
    I didn’t have any coriander on hand, nor any chili peppers, so I just added a shake of dried red chili pepper flakes, and added a splash of apple cider vinegar, and it is soooo good!
    I love it!

  • http://tastefoodblog.com/ Lynda

    What a refreshing (and pretty) version of hummus! I’ve only cooked red lentils before, so I look forward to trying this recipe.

  • http://www.rotinrice.com/ Biren @ Roti n Rice

    Your hummus looks vibrant! Never thought of having it raw.

  • http://www.blogger.com/profile/09048781526643678230 ++MIRA++

    Hi Jenna-

    Thanks for stopping by! Great post. It looks very refreshing.

  • http://theyearinfood.com/ Kimberley

    Lovely! I am a big fan of hummus-y anything – would love to try with red lentils, cooked or raw.

  • http://www.blogger.com/profile/12616493093783705130 Sheena

    Hummus with red lentils sounds like a really nice variation on the traditional chickpea hummus. Can’t wait to try this out! Love your photos too :)

  • http://www.blogger.com/profile/09234678984137982414 Mary

    What a lovely recipe. I’m relatively new to your blog and don’t comment often. I just wanted you to know how much I appreciate the food and recipes you feature here. I always enjoy my visits and keep coming back. I hope you have a great day. Blessings…Mary

  • Anonymous

    How essential is the miso To this recipe?

  • http://tryanythingonce.wordpress.com/ Dionne Baldwin @ Try Anything Once

    I love your photograph AND the idea of red lentil hummus! I’ll have to try this, I am a BIG hummus fan!

    Dionne

  • http://www.blogger.com/profile/11504948204624142238 Jenné

    Thank you all for the lovely comments.
    @Anonymous, give it a try without the miso. I would add a dash of tamari/soy sauce in it’s place though.
    Good luck!

  • http://cookmarked.com/ laura

    Awesome recipe! Thanks for the tips on making it without Miso. I’m saving to my online cookbook (http://cookmarked.com)immediately!

  • http://www.feastingonart.com/ Megan @ FeastingonArt

    This looks incredibly delicious and the colour is just beautiful!

  • http://myfirstkitchen.blogspot.com/ Helena

    Thanks for this awesome recipe, I am really looking for great vegan recipes this week. Going to go through your archives now :) And thank you for your comment!

  • http://www.kemalandsheila.com/ sheila @ Elements

    This is something I can’t wait to try! In fact, I’m soaking my red lentils right now!!! I can hardly wait to try it! I have no idea what miso is, but I’ll Google it to find out. Thanks so much for sharing the recipe! :)

  • http://www.kemalandsheila.com/ sheila @ Elements

    Just had to let you know that I made this a few days ago and it turned out great! I loved it!! :) Oh, by the way, I used soy sauce in mine instead of hummus and skipped the jalepeno. :)

  • http://www.happyolks.com/ Kelsey, Happyolks

    I can’t wait to try this out! I currently have 3 different jars on the counter soaking adzuki beans, walnuts, and quinoa — red lentils are next in line!

  • http://www.reluctantwwfoodie.com/ Angela

    so, um, this looked delicious. i decided to include one of your pics in a recent post i did about hummus! i linked back to this page and gave you full credit (of course)! here’s the link! http://wp.me/p1cn3Q-rm

  • http://www.shinsveganloving.blogspot.com/ AikoVenus

    Wow this sounds fantastic – the next time I get my hands on some red lentils I’ll be sure to make this! ^^

  • http://compassionatecuisine.wordpress.com/ Márcia Gonçalves

    I didn’t know we could eat raw lentils. What a great idea! I loved this recipe :)

  • Anonymous

    I made this and got sick. After vomiting, I did some research and apparently you can’t eat raw lentils unless they’re SPROUTED after soaking. You should probably include this information for those who don’t digest raw legumes easily (which is most people). Otherwise, it was tasty…………. ha.