Red lentil hummus with dukkah

January 16, 2017 Published by Dina

It’s nice to have a few dips and spreads in your cooking repertoire and you can always expand by varying what you use with new ingredients and seasonings.

Everyone knows how to make basic hummus and it is delicious every time but it’s fun to vary it as well. This recipe calls for mashed cooked red lentils instead of the garbanzo bean base, and then you add the tahini just like you would with regular hummus.

The dukkah is an interesting topping that goes with mediterranean style foods. It’s a mixture of chopped nuts, seeds and spices and in this recipe, adds texture to the creamy hummus.

Give it a try.

Red lentil hummus

Red lentil hummus with dukkah


1 cup red lentils, rinsed

3 cups water

1/3 cup raw tahini plus enough water to reconstitute

1 tablespoon olive oil

Juice from 1/2 a lemon

Salt and pepper


Pine nuts


Dukkah (recipe below)


Bring the water to a boil, add the red lentils and cook until the lentils are cooked through and the water is absorbed. Remove from heat and let drain in a colander, stirring with spatula to remove excess water.

Place the tahini paste in a bowl and begin adding water and mixing until you reach the consistency of thick cream. or creme fraiche.

Add the tahini to the lentils and stir to combine.

Add garlic, salt, pepper and lemon juice to taste.

To serve:

Spoon the lentil hummus into a boal or a plate and with the back of a spoon create a couple of inner circles or indents in the hummus.

Drizzle the olive oil over, then sprinkle with paprika, pine nuts, dukkah and parsley.

Serve with pita bread, grilled baguette or another bread of your choice.


1/2 cup hazelnuts, whole
1/2 cup almonds, whole and peeled
2 tablespoons coriander seeds
1 tablespoon cumin seeds
4 tablespoons sesame seeds
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons dried thyme

Toast the hazelnuts in a skillet until fragrant and beginning to turn golden.
Remove from pan and wrap in a kitchen towels and rub to remove as much skin as comes off.

Toast the skinned almonds until beginning to turn golden.

Toast the coriander and cumin seeds until they are warm and aromatic, then add the sesame seeds and toast until golden.

Place nuts and seeds in a food processor and pulse until a medium texture mixture is formed, not a powder though.

Remove to a bowl and add salt, pepper and dried thyme.

Let cool, then spoon into a glass jar, close and keep until needed.

This mixture is quite versatile and adds a touch of crunchiness and spice to many foods.You can add a little olive oil to it and use as a dip or a spread, for tossing with cooked green or yellow beans, for serving with steamed or roasted carrots with yogurt and more.

Red lentil hummus


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