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Active time: 15 minutes Total time: 45 minutes
Our love of hummus inspired all kinds of new variations and the store’s hummus shelf overflowed. In this riff on a Middle Eastern dip, we replace the chickpeas with cooked red lentils and beets for a veggie-rich dip. The dramatic red drop is Instagram-ready; all you need is a pretty plate!
RD Tip: Lentils make this a filling breakfast full of fiber, which is great for heart and gut health (1). Plus, if you’re short on time and know you can’t eat for a few hours, it keeps you full and tides you over until your next meal.
Red lentil and beetroot hummus
ingredients
- 1/2 cup (96 g) red lentils
- 1 cup (135 g) beets, diced
- 4 cloves of garlic, minced
- 4 tablespoons (60 g) tahini
- 1/2 tsp salt
- 2 tablespoons of lemon juice
- 2 medium jicama, peeled and chopped
Directions
In a small pot, place the red lentils with 3 cups (700 ml) of water and bring to a boil over high heat. Reduce heat and bring to a simmer; cook for 15-20 minutes. Lentils should be very soft and starting to fall apart, but do not cook them to the point of falling apart. Drain carefully in a wire mesh strainer, but do not rinse.
While the lentils are cooking, place a steamer and steam the beetroot for 15 minutes. They should be very tender when pierced with a knife. Transfer to the bowl of a food processor.
Place the cooked lentils and garlic in the bowl of the processor with the beets and process until pureed, scraping down as needed to make a smooth paste. Add tahini and salt and process until smooth. Add lemon and zest; mixing process. Transfer to a bowl or tub for storage.
Peel the jicama and cut into thin rounds, then arrange the rounds and cut into wedges to look like tortilla chips. Serve cold to soak up the hummus.
Serves: 6 | Serving Size: 1/4 cup, plus 1/3 of the jicama
Nutritional value (per serving): Calories: 224; Total fat: 7g; Saturated fat: 1g; Monounsaturated fat: 2g; Cholesterol: 0 mg; Sodium: 228 mg; Carbohydrates: 34g; Dietary fiber: 14g; Sugar: 6g; Protein: 8g
Nutritional bonus: Calcium: 5.3%, Iron: 19%, Potassium: 564%, Vitamin C: 80.6%
Originally published on May 25, 2020; Updated December 2025
The post Red Lentil and Beetroot Hummus appeared first on the MyFitnessPal Blog.
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