Red Lentil Buffalo Hummus
This vegan red lentil buffalo hummus offers a kick of heat and a zippy, vinegary tang. Using a combination of red lentils and white beans means this simple dip is packed with plant-based protein, too!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Hummus, Snack
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 8
Author: Ashley
- ¾ cup split red lentils, thoroughly rinsed
- 3 cups water
- 1 (15-ounce) can white beans (aka Cannellini beans)
- ⅓ cup chopped roasted red peppers
- 2 cloves garlic, smashed and peeled
- 5 tablespoons hot sauce or vegan buffalo sauce or to taste (I like Frank's Red Hot for this recipe)
- 2 tablespoons pourable tahini
- 2 tablespoons white vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt, more or less to taste (will vary based on the amount and type of hot sauce used)
To Serve
- Plant Snacks Cassava Root Chips (Sea Salt and Super Seed Mix are featured above)
- Sugar snap peas
- Grape tomatoes
- Carrot sticks
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 lentils, beans, roasted red peppers, garlic, hot sauce, tahini, vinegar, paprika, and sea salt to a food processor and process until smooth, stopping to scrape down the sides as needed.
Serve with Plant Snacks Cassava Root Chips and vegetables.
Refrigerate leftover hummus in an airtight container for up to 5 days.