Our love of hummus has inspired all sorts of new variations, and the hummus shelf at the store has gotten crowded. In this riff on the Middle Eastern dip, we replace chickpeas with cooked red lentils and red beets for a vegetable-rich dip. The pink dip is Instagram-ready; all you need is a pretty plate!
RD Tip: The lentils make this a filling, fiber-filled snack, which is great for your heart and gut health (1).
Active time: 15 minutes | Total time: 45 minutes
Red Lentil-Beet Hummus
Ingredients
- 1/2 cup (96g) red lentils
- 2 cups water
- 1 cup (135g) red beets, peeled and steamed, cubed
- 3 cloves garlic, minced
- ½ tsp salt
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp black pepper
- 4 tbsp (60g) tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 2 medium jicamas, peeled and sliced
Directions
Rinse lentils in a fine mesh strainer under cold, running water. Transfer lentils to a small pot with 2 cups of liquid and bring to a boil over high heat. Lower the heat, cover and simmer; cooking for 10 – 15 minutes. The lentils should be very soft and starting to fall apart, but don’t cook them to the point of disintegration. Drain gently in a wire mesh strainer.
Place the beets in a food processor bowl with the garlic, salt, cumin, paprika and black pepper. Add the cooked lentils to the processor bowl, and process until pureed, scraping down as needed to make a smooth paste. Add the tahini and process until smooth. Scrape the sides of the processor bowl and add lemon juice and olive oil; process to mix until desired hummus texture is reached. Transfer to a storage container and refrigerate for 30 minutes.
While the hummus chills, peel the jicama and slice in thin rounds, then stack the rounds and cut into wedges, to look like tortilla chips. Serve cold to scoop up the hummus.
Serves: 6 | Serving Size: 1/3 cup, plus 1/3 of a jicama
Nutrition (per serving): Calories: 246; Total Fat: 9g; Saturated Fat:1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 228mg; Carbohydrate: 34g; Dietary Fiber: 14g; Sugar: 6g; Protein: 8g
Nutrition Bonus: Calcium: 6%, Iron: 20%, Potassium: 567mg, Vitamin C: 80%, Vitamin A: 3%
Originally published May 25, 2020; Updated May 2026
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