I adore The Artful Vegan. After borrowing a copy from my boss a few months ago, I’ve read it repeatedly and carried it with me everywhere for inspiration. I’ve tried several recipes: the beet merlot reduction paired beautifully with gnocchi, the tofu ricotta was a perfect crumble for roasted carrots and beets, and the walnut macaroons became a staple on my cooking show.
For my latest episode of Jenné’s Sweet Potato Soul, I adapted the book’s chickpea flour crepes and beet-tamarind chutney. Recently I finally ordered my own copy—I’d been borrowing for far too long.
On page 121 you’ll find Heirloom Tomatoes Stuffed with Red Lentil Hummus and Basil with Sprouted Quinoa-Corn Guacamole. I’m eagerly awaiting summer—fresh corn and tomatoes—to make that entire raw entrée.
I have friends who follow a fully raw diet, so I made this raw red lentil hummus for them to enjoy at my birthday party. They couldn’t make it, but the hummus was a hit with everyone else and disappeared within minutes. I had to prepare a warm red lentil dip as a replacement because this one was gone so fast.
I’m glad I tried the recipe, though I adjusted it slightly the second time. The original called for more garlic than I prefer—raw garlic can be quite pungent—so I reduced it. I also add a touch of balsamic vinegar for a subtle savory sweetness. This version is easy, but it does require planning: soak the dried red lentils overnight (about 10 hours), then blend with the remaining ingredients for a smooth, flavorful dip.
Before the recipe, I want to mention two friends, Yulia and Cesar, who recently launched a raw food blog after months of encouragement. If you’re curious about a living-food lifestyle or want to expand your vegan or vegetarian repertoire, their blog offers helpful ideas.
Also consider picking up The Artful Vegan; it’s full of creative plant-based recipes that I’ve enjoyed adapting.
P.S. Hummus means “chickpea” in Arabic, so this isn’t traditional chickpea hummus—but it’s a delicious dip made with tahini, garlic, and oil, and it works wonderfully as a hummus-style spread.
Raw Red Lentil Hummus
Jenné Claiborne
10 minutes
5 minutes
6
Ingredients
- 1 cup dried red lentils, soaked overnight (about 10 hours)
- 1/3 cup tahini
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/3 jalapeño, seeded (or 1–2 dried red chilies)
- 2 tsp light miso
- 2 tsp balsamic vinegar
- 1 tbsp olive oil
- salt and freshly ground pepper
Instructions
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Drain the soaked red lentils. Combine the lentils with tahini, garlic, cumin, coriander, jalapeño, miso, balsamic vinegar, and olive oil in a food processor or high-speed blender. Process until very smooth, adding water a tablespoon at a time if the mixture is too thick. Taste and season with salt and freshly ground pepper.
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Transfer to a serving bowl and, if desired, sprinkle with Aleppo pepper or red chili flakes for color and a gentle kick. Serve with raw vegetables, fruit slices, or chips.
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