21 Comments · Last updated Aug 14, 2017 | Published on Jun 13, 2016

Carrot, Walnut & Red Lentil Hummus

Name: Carrot, Walnut & Red Lentil Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 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)

Jump to Recipe Print Recipe

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.

Nutty.

Spiced.

Savory.

Protein-packed.

Spreadable.

Subtly sweet.

Satisfying.

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.

Print Pin

5 from 1 vote