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!
Servings: 8
Ingredients
- 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
Instructions
- 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.