This carrot, walnut & red lentil hummus is a nutritional powerhouse of a dip. Lentils offer a nice boost of protein while brain-boosting walnuts lend plant-based omega-3s, vitamin E, and folate.
This Carrot, Walnut & Red Lentil Hummus is all that and a bag of chips (or at least you’ll need a bag of chips).
Or a loaf of rye bread. Mmhmm, rye bread works great too.
Full disclosure: I probably should have shared this recipe before the summer heat took hold because it involves roasting. But weather appropriate, schmeather appropriate. I couldn’t imagine waiting 3 months for the crisp fall weather to emerge, so I’m gently bending the rules and sharing it with you now.
Besides, aside from the roasting, this swoon-worthy dip is totally summer appropriate. It’s absolutely delicious served chilled with an array of crisp, refreshing crudités and that warm shade of golden-orange might as well be called “Summertime Sunshine”, don’t you think?
To make it, you’ll start with the steamy stuff. Carrots are tossed in olive oil, curry powder, sea salt, and black pepper and roasted until tender and golden-brown.
As the carrots roast, you’ll cook up 1/2 cup of red lentils. The great thing about red lentils is how speedily they cook, requiring just 10–15 minutes of simmer time until they’re tender. As they simmer, you’ll pan-toast 1/4 cup of raw walnuts for a quick 5–7 minutes.
Once the carrots and lentils are ready, you’ll add them to a food processor along with olive oil, cilantro, tahini, fresh lemon juice, a clove of garlic, ground coriander, sea salt, cumin, cayenne pepper (for a kick), and black pepper. You’ll process all that goodness until just about smooth and then add the toasted walnuts and pulse to chop and weave them throughout the dip.
Spoon the dip into a serving bowl and top with chopped cilantro, parsley, and pepitas, if desired. Then, serve it as is or chill it down for those extra toasty summer days.
This dip offers a nice boost of protein thanks to the lentils. Plus, walnuts are a good source of plant-based omega-3s, vitamin E, and folate and are often hailed as one of the top brain-boosting foods. Have your hummus and feel good too.
Carrot, Walnut & Red Lentil Hummus
Roasted carrots, lentils, and walnuts serve as the base for this creamy, nutritional powerhouse of a dip. This hummus offers a nice boost of protein thanksx to the lentils. Walnuts are a good source of plant-based omega-3s, vitamin E, and folate and are often hailed as one of the top brain-boosting foods.
- 4 medium carrots, washed, ends trimmed, and cut into 2-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon curry powder
- 1/2 cup uncooked red lentils, thoroughly rinsed
- 2 cups filtered water
- 1/4 cup walnut pieces
- 1/4 cup fresh cilantro leaves, tough stems removed, plus more for garnishing if desired
- 2 tablespoons tahini
- 2 teaspoons fresh lemon juice
- 1 clove garlic, smashed and peeled
- 3/4 teaspoon ground coriander
- 3/4 teaspoon fine-grain sea salt, plus more for seasoning the carrots
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper or more to taste
- Freshly ground black pepper
- Chopped parsley, for garnishing (optional)
- Pepitas, for garnishing (optional)
Preheat the oven to 400F. Line a large baking tray with parchment paper.
Add the carrots to the lined baking tray, drizzle with 1 tablespoon of the olive oil, sprinkle with the curry powder, and lightly season with sea salt and black pepper. Toss to coat.
Roast the carrots in the oven for 25 to 30 minutes, or until fork-tender and golden brown, tossing about halfway through baking.
Meanwhile, combine the lentils and water in a medium saucepan over high heat. Bring to a boil, reduce heat, and simmer uncovered for 10 to 15 minutes, or until tender, stirring occasionally. Strain off excess water.
Add the walnuts to a large skillet and toast over medium heat for 5 to 7 minutes, or until wafting a warm toasted scent, swirling the pan occasionally to prevent burning. Set aside.
Add the roasted carrots, remaining 1 tablespoon olive oil, and cooked lentils to a food processor along with the cilantro, tahini, lemon juice, garlic, coriander, 3/4 teaspoon sea salt, cumin, cayenne pepper, and black pepper to taste. Process for 1 to 2 minutes or until mostly smooth, stopping to scrape down the sides as needed. Add the toasted walnuts and pulse 15 times to chop and incorporate. You want to maintain some texture and for there to be small yet visible walnut pieces. Taste and season with more sea salt and black pepper, if desired.
Spoon the dip into a serving bowl and garnish with fresh cilantro, parsley, and pepitas if desired. Serve with crackers, fresh veggies, or warm pita bread.