Active time: 15 minutes Total time: 45 minutes
Our love for hummus has led to many new variations and the hummus shelf in the store is overflowing. In this version of the Middle Eastern dip, we replace chickpeas with cooked red lentils and beets for a vegetable-rich dip. The dramatic red dip is Instagram-ready; All you need is a pretty plate!
RD Tip: The lentils make this a filling, high-fiber snack that’s good for heart and gut health (1). Even if you’re short on time and know you won’t be able to eat for a few hours, this will keep you full and tide you over until the next meal.
Red lentil and beet hummus
Ingredients
- 1/2 cup (96 g) red lentils
- 1 cup (135 g) beets, diced
- 4 garlic cloves, minced
- 4 tbsp (60g) tahini
- 1/2 tsp salt
- 2 tbsp lemon juice
- 2 medium jicama, peeled and sliced
Directions
In a small saucepan, add the red lentils with 3 cups (700 ml) water and bring to a boil over high heat. Reduce heat and simmer; Cook for 15-20 minutes. The lentils should be very soft and starting to fall apart, but do not cook them until they fall apart. Drain carefully in a wire sieve, but do not rinse.
While the lentils are cooking, set up a steamer and steam the beets for 15 minutes. They should be very tender when pierced with a paring knife. Place in the bowl of a food processor.
Add the cooked lentils and garlic to the bowl of the food processor along with the beets and process until pureed, scraping as needed, until a smooth paste forms. Add tahini and salt and stir until smooth. Add lemon and scrape out; Mixing process. Transfer to a bowl or storage tub.
Peel the jicama and cut it into thin slices. Then stack the pieces and cut them into wedges to look like tortilla chips. Serve cold to preserve the hummus.
Servings: 6 | Serving Size: 1/4 cup plus 1/3 jicama
Nutritional value (per serving): Calories: 224; Total fat: 7g; Saturated fat: 1g; Monounsaturated fat: 2 g; Cholesterol: 0mg; Sodium: 228 mg; Carbohydrates: 34g; Fiber: 14g; Sugar: 6g; Protein: 8g
Nutritional bonus: Calcium: 5.3%, Iron: 19%, Potassium: 564%, Vitamin C: 80.6%
Originally published May 25, 2020; Updated December 2025
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