Hummus typically contains chickpeas (garbanzo beans) and other ingredients to flavor it like lemon juice, tahini, herbs and spices, but you can make hummus with any combination of cooked beans or legumes with the garbanzo beans. Red lentils, when cooked, break down and become softer, unlike their cousin the brown lentil, which maintains its shape and stays firmer when cooked. A local natural grocery store has red lentil hummus they make themselves that is to die for (I could easily eat an entire container of it in one sitting), but it contains tahini (which is high in fat), so I decided to try my hand at making my own version without the tahini. This hummus is great with my super easy corn chips.
The first batch I made had too much roasted red pepper. This was batch #2, which turned out great, but I didn't write the exact recipe down. Next time I make it, I will and will repost it here.
1 15 oz can chickpeas, drained and rinsed
1/2 cup red lentils, cooked according to package directions (they don't take long)
1/4-1/2 of a roasted red pepper (I use the jarred ones from Trader Joe's)
Juice from one lemon
Garlic powder (see note below on spices)
A dash of cayenne pepper powder
Dash of sea salt
Pepper to taste
So simple. Just toss the beans, cooked lentils, red pepper and lemon juice in a blender and blend till pureed. When it's the consistency you like, put in a bowl.
Add your spices to taste. Start with a little bit at a time, because you can always add more but can't take it out.I listed them in the order of most to least, according to how I like it. The cayenne pepper is generally a dash because it's pretty potent but if you're brave and love heat just adjust it to your taste.
Serve with whole grain chips or cut up veggies, or spread on a sandwich or wrap. Enjoy!