Red Lentil and Rice Hummus

Red Lentil Hummus (2)

This recipe features the same tahini sauce that I used a while back in a rice and lentil bowl. Make a big batch of the sauce now, and reserve the rest for a lentil bowl supper tomorrow night!


  • 1/2 cup tahini
  • 2 minced garlic cloves
  • 1/2 cup fresh-squeezed lemon juice, divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup cooked red lentils
  • 1/2 cup cooked white rice
  1. In a food processor, combine the tahini, garlic, 1/4 cup lemon juice, cumin, and salt. Transfer 1/2 cup of the tahini mixture to a blender; reserve the remaining tahini sauce for another use.
  2. Add the red lentils, rice, and remaining 1/4 cup lemon juice to the blender with the tahini mixture, and process until smooth.

Try serving this with crackers or veggies – we particularly like this one with bell pepper strips! It also makes a great sandwich spread.

Note: Looking for another way to use up that leftover tahini sauce? Try this easy lunch idea: Spread a little sauce on a whole wheat tortilla. Place a little bit of cooked rice and cooked red lentils in the center of the tortilla, then top with mixed greens to taste. Roll up to serve.

Red Lentil Hummus (4)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s