Red Lentil Curry Hummus

This Red Lentil Curry Hummus is a delicious vegetarian dip packed with protein and fiber! Makes a great appetizer!

Course Appetizer
Cuisine Healthy
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 cups
Author Chrissie Baker (


  • 3 cups canned chickpeas
  • 1 cup red lentils rinsed, cooked and drained
  • 1 teaspoon Thai red curry paste
  • 1 to 1 1/2 teaspoons of tahini to taste
  • 4 cloves garlic roughly chopped
  • 1 1/2 teaspoons curry powder
  • 2 teaspoons lemon juice
  • 4 tablespoons olive oil
  • 2 - 3 tablespoons water only if needed to loosen the mixture
  • sea salt and pepper to taste
  • finely chopped fresh parsley for garnish optional
  • a drizzle of olive oil for garnish


  1. Add the chickpeas, red lentils, curry paste, tahini, garlic, curry powder, lemon juice and olive oil to a food processor or high powered blender.
  2. Add about 2 pinches of salt and a pinch of pepper and blend on high speed until the mixture is completely blended and smooth. You may need to scrape down the sides a few times to ensure everything is combined.
  3. The mixture may still seem a little bit mealy at this point, so add a tiny bit of water one teaspoon at a time while the blender or food processor is running (if possible) until you achieve the perfect loose, smooth texture (about 2-4 minutes of blending should do the trick!).

  4. Do a taste test and blend in a little more salt and/or pepper if you desire.
  5. Serve in your favourite bowl with a drizzle of olive oil on top and sprinkle it with some finely chopped fresh parsley. Add to a platter of fresh veggies, slices of naan bread, crackers, bagel chips, tortilla chips, or whatever you fancy for dipping, and serve!

Recipe Notes

This hummus will keep in the fridge for about 2-3 days but it's best enjoyed the day it's made.