Curried Red Lentil Hummus

Love hummus? Then you have to try this tangy, creamy curried red lentil dip. I love it as a dip, a dressing, or straight out of the fridge on a spoon.

Curried Red Lentil Hummus in a bowl

You know how much I love chickpeas, and you know how much I love hummus, but today I’m going out of my chickpea comfort zone with this red lentil recipe! A hummus-like dip, it’s creamy, tangy, and nicely spiced with turmeric and other curry spices, because sometimes you run out of chickpeas, but you still want a dippable snack.

We’ve been enjoying this lentil dip with veggies, naan, crackers… I’ve also been caught sneaking spoonfuls straight from the fridge.

Red Lentil recipe ingredients Soaked red lentils in a blender

The first time I made this, I tried it in a food processor, but I was able to get the red lentils to be much creamier in a blender. See up there? So luscious.
  Curried Red Lentil Hummus with naan

This dip is best straight from the blender, although it’ll keep well in the fridge for 4 to 5 days. If it gets a little thick, stir in some water before serving.

Here’s another tip: when you have just a little bit of red lentil hummus left at the end, thin it to a drizzle-able consistency and pour it over a roasted veggie bowl with some quinoa. That was our quick dinner a few nights ago, and the lentil dip really pepped up an otherwise boring bowl.

Don’t let this ingredient list intimidate you – it’s all spices – hopefully you have most of them on hand in your spice drawer already. 🙂

And if you love hummus, you’ve gotta try this beet recipe and this version with butternut squash next!

For more lentil cooking tips, click here!

4.7 from 6 reviews

Curried Red Lentil Hummus

Serves: 1½ cups
  • 1 cup dried red lentils
  • ¼ cup smooth tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons melted coconut oil
  • 2 garlic cloves, peeled
  • ½ teaspoon grated fresh ginger
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon cardamom
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne
  • ½ teaspoon sea salt
  • freshly ground black pepper
  • Water, if necessary, for consistency
  • Naan and/or cut vegetables, for serving
  1. Bring a medium pot of water to a boil and add the lentils. Reduce to low and simmer, covered, until tender, about 15 minutes.
  2. Drain and let cool for 15 to 20 minutes, then transfer to a blender with the tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, salt, and several grinds of pepper. Blend until creamy. If the mixture is too thick, add water, 1 tablespoon at a time, to blend into a creamy consistency. Taste and adjust seasonings. Chill until ready to use.
  3. Serve with naan or cut vegetables, as desired.


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Rate this recipe (after making it):  

  1. omg! can’t get better than thins right? will prepare asap!

  2. Farin

    YUM! Can I sub olive oil for coconut oil?

    • Jeanine Donofrio

      Hey Farin! 🙂
      Yep – I like the bit of coconut taste with the curry spices, but olive oil would work fine!

  3. Gina

    Sounds great! Do you have a favorite tahini brand? I have one that I’ve used a few times and don’t like; it’s really bitter, so I’m now always averse to recipes that call for it (which is a lot!). Or, if you’re not comfortable listing a brand, any tips on what to look for in buying a high-quality tahini?

    • Jeanine Donofrio

      Hi Gina, I love Seed + Mill (I think it’s only regional to the NYC area), but I also like Cedar’s which can be found at most grocery stores and it’s what I tested this recipe with. I agree, there are a few types out there that are super bitter. Hope that helps!

      • jill

        Soom tahini is amazing and it is a women-owned company. It has taken my hummus up a notch.

  4. Chloe

    I just tried it … And this is soooooooo good !!!!!
    Thank you <3
    Love your blog

    • Jeanine Donofrio

      Yay! Glad you loved it!

  5. Cyndee

    I made this, loved it, and then used it another way: I added some to a homemade vegetable lentil soup which needed ‘something’ – it worked wonders! The addition of a few tablespoons of this hummus-y delicious dip made the soup thicker and richer, as well as more nuanced and flavorful. Just passing this idea along, although I’m sure I’m the last to try this. I plan to keep a stash of this in the fridge for double duty – delish!

    • Jeanine Donofrio

      Hi Cyndee,

      Ooh, yum, I’m glad it’s been so useful! I was thinking of using the idea of this recipe to make a soup at some point – sounds like we’re on the same page 🙂

  6. Wow this looks so good! I will be trying it this week for sure👍😉.

  7. Krista from

    This looks SO good. I feel like this would be awesome with pita chips too! 🙂 (Then again, we’re chip fiends in our house, LOL!)

  8. maria

    Love the recipes and think they are all great. I would like to also share my own healthy recipes as well if anyone would like to take a look.

  9. Alison

    This is delicious! I ran out of garbanzos so this recipe is exactly what I needed! Perfect amount of spice and creaminess. It was a little thick in the VitaMix. I added several tablespoons of water and it came out smooth. Will make again! Thanks for sharing!

    • Jeanine Donofrio

      Hi Alison! Thanks for coming over here with your feedback (and for your comment on Insta!). ❤️❤️

  10. Logan Lawrence

    It went over well at our party, but it was VERY tumeric-y. Not in a bad way, but much stronger than I expected. I also had to thin it out quite a bit for it to work in the blender, but we’d definitely make it again. 🙂

  11. Jeanette

    I made this dip and the taste is fantastic….but I wonder what I did wrong. I doubled the recipes since I wanted to make it for a crowd at Thanksgiving but it came out soupy…not thick at all. And because it said if it’s too thick add water I thought it would have come out much thicker. Now I don’t t have enough cooking experience to know how to thicken it up. I put it in the refrigerator and hope by tomorrow it’ll thicken up. We’ll see. Thank you for a great tasting recipe! I did drain the lentils of all the water so I wonder what made it so thin. Thanks for your help on this.

    • Jeanine Donofrio

      Hi Jeanette, ooh, oh no… are you sure you doubled the lentils and drained them well? I’ve never had this one come out thin… my suggestion would be to cook a few more lentils and blend them in.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.