Chili Lentil Hummus

Recommended as dip with veggie sticks or crackers

Chili Lentil Hummus

  • In advance: Cook the lentils (steps 1-4)
  • Total time: 10 minutes


  • 100g of dry red split lentils
  • 120g canned chickpeas, rinsed and drained
  • 2 tsp lemon juice
  • ¾ tsp spicy paprika
  • Pinch of pepper
  • ½ tsp salt
  • 2 dried chilis, chopped
  • 2 tsp olive oil


In advance:
  • Rinse and drain the lentils.
  • Place lentil in a pot, cover with water and bring to a boil.
  • Once boiling, reduce the heat and simmer for about 6 minutes*.
  • Drain and let them cool.
  • Place all ingredients into a food processor and blend until smooth.

*Be careful that the lentils do not boil over, as they create a great deal of foam. Leave the lid off once boiling or only cover half of the pot.