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
- 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.
Anonymous / July 27, 2012 at 3:07 am /
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.
salma / February 19, 2015 at 6:29 am /
i can eat raw lentils without even soaking them. i chew them well.. but not big ammount i will experience with soaking them and see.
Jenné @ Sweet Potato Soul / February 24, 2015 at 2:14 pm /
Wowie!! In that case you’ll really enjoy this hummus 🙂
Márcia Gonçalves / July 20, 2012 at 9:14 pm /
I didn’t know we could eat raw lentils. What a great idea! I loved this recipe 🙂
AikoVenus / February 29, 2012 at 5:01 pm /
Wow this sounds fantastic – the next time I get my hands on some red lentils I’ll be sure to make this! ^^
Angela / February 17, 2012 at 11:06 pm /
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
Kelsey, Happyolks / March 30, 2011 at 4:04 am /
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!
sheila @ Elements / March 18, 2011 at 5:07 am /
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. 🙂
sheila @ Elements / March 14, 2011 at 4:32 pm /
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! 🙂
Helena / March 4, 2011 at 9:14 pm /
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!
Megan @ FeastingonArt / March 2, 2011 at 11:23 am /
This looks incredibly delicious and the colour is just beautiful!
laura / March 1, 2011 at 8:01 pm /
Awesome recipe! Thanks for the tips on making it without Miso. I’m saving to my online cookbook (http://cookmarked.com)immediately!
Jenné / March 1, 2011 at 3:24 pm /
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.
Dionne Baldwin @ Try Anything Once / March 1, 2011 at 5:29 am /
I love your photograph AND the idea of red lentil hummus! I’ll have to try this, I am a BIG hummus fan!
Anonymous / March 1, 2011 at 4:07 am /
How essential is the miso To this recipe?
Mary / February 28, 2011 at 4:51 pm /
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
Sheena / February 28, 2011 at 11:55 am /
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 🙂
Kimberley / February 27, 2011 at 7:52 pm /
Lovely! I am a big fan of hummus-y anything – would love to try with red lentils, cooked or raw.
++MIRA++ / February 27, 2011 at 5:22 pm /
Thanks for stopping by! Great post. It looks very refreshing.
Biren @ Roti n Rice / February 27, 2011 at 2:28 am /
Your hummus looks vibrant! Never thought of having it raw.
Lynda / February 26, 2011 at 5:30 pm /
What a refreshing (and pretty) version of hummus! I’ve only cooked red lentils before, so I look forward to trying this recipe.
TheMarmaladeMonster / February 26, 2011 at 2:49 pm /
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!
Sandra / February 26, 2011 at 1:20 am /
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!!!!
Kate @ Diethood.com / February 25, 2011 at 7:59 pm /
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.
Sanura @ MyLifeRunsOnFood.com / February 25, 2011 at 7:33 pm /
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.
Maja / February 25, 2011 at 6:58 pm /
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 !
Cathy / February 25, 2011 at 1:44 pm /
Two words for you, dearie: pomegranate molasses (for that sweet/tart kick)
Romantic Dinner / February 25, 2011 at 10:39 am /
OH YUMMY, Colorful its recipe and wondering your recently post . really i loved that and best details shared in the post .thanks
Honestly Good Food / February 25, 2011 at 3:55 am /
Is that an apple you’re dipping? Never thought of that for hummus. Nice photo, too!