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Active time: 15 minutes Total time: 45 minutes
Our love of hummus inspired all kinds of new variations, and the store’s hummus section became crowded. In this version of the Middle Eastern dip, we replace the chickpeas with red lentils and cooked red beets for a veggie-rich dip. The spectacular red dip is Instagram-ready; All that’s missing is a pretty plate!
RD Tip: Lentils make this a filling, fiber-rich snack that’s great for your heart and gut health (1). Plus, if you’re short on time and know you can’t eat for a few hours, this keeps you full and keeps you going until your next meal.
Red lentil and beet hummus
Ingredients
- 1/2 cup (96 g) red lentils
- 1 cup (135 g) red beets, cubed
- 4 cloves of garlic, chopped
- 4 tablespoons (60 g) tahini
- 1/2 teaspoon of salt
- 2 tablespoons of lemon juice
- 2 medium jicama, peeled and sliced
Instructions
In a small saucepan, place the red lentils with 3 cups (700 ml) water and bring to a boil over high heat. Reduce heat and let simmer; cooking for 15 to 20 minutes. The lentils should be very soft and starting to fall apart, but don’t cook them to the point of disintegration. Drain gently in a metal colander 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. Transfer to the bowl of a food processor.
Place the cooked lentils and garlic in the food processor bowl with the beets and process until pureed, scraping as needed to form a smooth paste. Add tahini and salt and blend until smooth. Add lemon and scrape; process for mixing. Transfer to a bowl or storage tank.
Peel the jicama and cut into thin rounds, then stack the rounds and cut them into quarters to resemble tortilla chips. Serve cold to collect the hummus.
For: 6 | Serving size: 1/4 cup, plus 1/3 jicama
Nutrition (per serving): Calories: 224; Total fat: 7 g; Saturated fat: 1 g; Monounsaturated fat: 2 g; Cholesterol: 0 mg; Sodium: 228 mg; Carbohydrates: 34g; Dietary fiber: 14 g; Sugar: 6g; Protein: 8g
Nutritional bonus: Calcium: 5.3%, Iron: 19%, Potassium: 564%, Vitamin C: 80.6%
Originally published on May 25, 2020; Updated December 2025
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