Gluten-Free, Nut Free, Side Dish, Snacks, Vegetables, Vegetarian


Red Lentil and Carrot Hummus

Yield: About 3-1/2 Cups

This colorful, alternative hummus pairs well with freshly baked whole wheat pita chips.


  • 1/2 lb carrots, peeled and roughly cut into 1 inch chunks
  • 1 tsp olive oil
  • 1 cup red lentils
  • 2 cups water
  • 1 medium size garlic clove, peeled
  • 2 TBSP tahini
  • 2 TBSP + 2 tsp lemon juice
  • 3/4 tsp honey
  • 3/4 tsp kosher salt
  • 2 TBSP olive oil
  • 2 TBSP chopped cilantro leaves for garnish


  1. Preheat oven to 400 degrees F. Place carrot chunks on a sheet pan. Pour the 1 tsp of oil over the carrots and toss to evenly coat with the oil. Roast until tender, about 25 minutes. Allow to cool.
  2. While carrots are roasting, place water and lentils in a medium size saucepan. Bring water to a boil. As soon as water comes to a boil, immediately reduce heat to low. Simmer until lentils have absorbed all of the water, about 7-10 minutes. Stir often during the last few minutes, as lentils will be very thick. Remove from heat and allow to cool.
  3. Once lentils and carrots are cool, add them to the bowl of a food processor, along with the garlic. Process for about 10 seconds, then add the rest of the ingredients. Add more lemon and/or salt to taste if necessary.
  4. Scrape hummus into a serving dish and garnish with chopped cilantro.