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Red lentil hummus is a fun spin on the classic dip recipe. Here we roast carrots for their sweet, earthy flavor which pairs well with the subtle sweet, nutty flavor of red lentils.
A while ago found myself gifted with five pounds of carrots. I wanted to make something unique and special with the carrots, and as I hemmed and hawed on what to make, they weren’t getting any fresher. I had to think of a way to use a significant amount of carrots and I had to do it fast.
We had a family birthday coming up and I knew just what to do. I came up with this recipe, doubled it, and brought it to the party. This dip was the first thing to go and I ended up wishing I had made more!
And there’s a funny little story about this dip. If you’ve been reading my blog for any length of time you probably know that Mike is as picky an eater as a toddler who wants to live off chicken nuggets and cheerios. (Ok, maybe he’s not that bad, but he’s pretty bad.)
Since he loves hummus I wanted him to try this dip, but I knew that if I told him what was in it there’s no way he would agree to it. Either that or he would take one small bite, make in ick face, and say he doesn’t like it, which he has been known to do. Anyway, I got around this by telling him that I made him “a new kind of hummus” to try, which he happily agreed to – and loved!
Why You’ll Love This Recipe
- Flavorful – With nutty roasted garlic, sweet roasted carrot, and toasted spices, this dip packs a ton of flavor.
- Nutritious – The carrots are hidden in this dip, but they’re there – a whole pound of them! This dip is a great way to sneak veggies into an appetizer. And the red lentils pack a good amount of fiber, protein, and folate, as well as other nutrients.
- Affordable – With a base of carrots and lentils, this dip is budget-friendly. If you’re going to a potluck or party and want to bring a dish, this is a great option!
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Carrots – We use a pound of carrots in this dip. Their orange color matches the color of the red lentils, and when mixed together this dip looks like hummus!
- Olive oil – In this recipe, we roast the carrot and garlic with olive oil, and blend a bit more oil right into the dip.
- Salt and black pepper – To season the dish.
- Garlic – Roasted garlic adds mellow flavor, with sweet caramelized notes and rich depth.
- Red lentils and water – We use dried red lentils in this recipe, and cook them in water until they’re mushy. Red lentils have a beautiful slightly sweet, nutty flavor that plays well with the natural sweetness of carrot.
- Cumin, coriander, ginger, and cinnamon – This unique spice blend plays on the earthy sweetness in carrots. If you have the time, toast the spices to really develop their flavor.
- Fresh lemon juice – Fresh lemon juice adds bright, tangy flavor to wake up everything else.
- Tahini – Just like in regular hummus, here we add tahini for rich nutty flavor and creamy texture.
- Fresh flat-leaf parsley – Parsley as a garnish is optional, but adds a pop of contrasting green color and grassy flavor.
Instructions
Roast the Carrot and Garlic
- Preheat the oven to 425F. Put the garlic (with the peel still on) in foil. Drizzle with 1 tablespoon oil, and wrap securely.
- Add the carrots, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to a baking pan, and toss to coat. Put the garlic packet onto the tray with the carrots.
- Roast the carrots and garlic until tender and caramelized (about 35 to 40 minutes), tossing the carrots once halfway through. Let the garlic cool, and then remove the peel.
Cook the Red Lentils
- While the carrots and garlic are roasting, cook the lentils. Add the lentils and water to a medium saucepan; bring up to a boil, then cover the pan, turn the heat down to a simmer, and cook until the lentils are mushy (about 8 to 10 minutes), stirring occasionally.
- Take off the lid and cook until thickened (about 2 minutes), stirring constantly. Cool.
Toast the Spices
- Add the cumin, coriander, ginger, and cinnamon to a dry pan.
- Toast over medium-low heat until fragrant, about 1 minute.
Blend Everything Together
- To the bowl of a food processor, add the peeled garlic, carrots, and 2 tablespoons oil. Pulse until they form a chunky paste.
- Pulse in the toasted spices along with the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper.
- Add the lentils, lemon juice, and tahini, and process until smooth.
- I like this dip with a little texture, but if you want it silky-smooth like hummus, drizzle a little water in with the motor running until it reaches your desired consistency. Taste and season with additional salt and pepper as desired.
Transfer to a serving bowl and drizzle the remaining 1 tablespoon olive oil on top. Sprinkle on the chopped parsley.
Serve with crudités, toasted pita chips, crackers, or bread.
Storage
Store leftovers covered in the fridge for up to 5 days, and stir again (or blitz it in the food processor again) before serving.
Recipe Tips
- For silky-smooth dip – I like this dip with a bit of texture. However, if you want it silky-smooth like hummus, once everything is blended in the food processor, drizzle a little water in with the motor running until it reaches your desired consistency. It’ll get as smooth and creamy as hummus!
- Freezer-friendly – Make a double batch and freeze half of it for when you need a quick appetizer. (Because you can make this dip ahead of time, it’s a great appetizer for the holidays. And bonus, it’s always a plus to have healthy appetizer options!) You can freeze red lentil hummus for up to 6 months. Thaw it to room temperature, and then pulse it in a food processor until smooth and creamy. Top it with a drizzle of olive oil and and a sprinkle of parsley, and serve it up!
Frequently Asked Questions
Tahini, which is sesame seed paste, adds a sharp, nutty flavor and creamy texture to hummus. If you’re allergic to sesame seeds or if you don’t like the bitter flavor (which is used to create a balanced flavor profile), you can substitute with another unsweetened seed or nut butter. A few ideas are peanut butter, almond butter, sunflower seed butter, etc.
I like to use red lentils here because their color echos the carrots’ orange hue. However, if you don’t have them on hand, yellow lentils will work well as a substitute. I don’t recommend green or brown lentils in this recipe because they don’t become as mushy when cooked.
Another option is to use chickpeas (aka garbanzo beans) instead, like in regular hummus.
If you’re looking for some new ideas for what to dip in hummus, there are tons of options! Fresh pita bread, pita chips, crackers, fresh sliced baguette, toasted baguette slices, pretzels, bagel chips, or raw vegetables (such as carrot, celery, bell pepper, snap peas, cherry tomatoes, broccoli, cauliflower, etc.) are all great hummus dippers.
More Cold Dip Recipes to Try
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Roasted Carrot Red Lentil Hummus Recipe
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Ingredients
- 1 pound carrots peeled and chopped into 1-inch pieces
- 5 tablespoons olive oil divided
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 6 large cloves garlic
- 1 cup red lentils
- 2 cups water
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1/2 teaspoon dried ginger
- 1/8 teaspoon cinnamon
- 2 tablespoons fresh lemon juice
- 4 tablespoons tahini
- 1 tablespoon minced fresh flat-leaf parsley for garnish (optional)
Instructions
- Preheat the oven to 425F. Add the carrots, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to a baking pan, and toss to coat. Put the garlic (with the peel still on) in foil. Drizzle with 1 tablespoon oil, and wrap securely. Put the garlic packet onto the tray with the carrots. Roast the carrots and garlic until tender and caramelized (about 35 to 40 minutes), tossing the carrots once halfway through. Let the garlic cool, and then remove the peel.
- While the carrots and garlic are roasting, cook the lentils. Add the lentils and water to a medium saucepan; bring up to a boil, then cover the pan, turn the heat down to a simmer, and cook until the lentils are mushy (about 8 to 10 minutes), stirring occasionally. Take off the lid and cook until thickened (about 2 minutes), stirring constantly. Cool.
- Add the cumin, coriander, ginger, and cinnamon to a dry pan. Toast over medium-low heat until fragrant, about 1 minute.
- To the bowl of a food processor, add the peeled garlic, carrots, and 2 tablespoons oil. Pulse until they form a chunky paste. Pulse in the toasted spices along with the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper. Add the lentils, lemon juice, and tahini, and process until smooth. (See Notes for consistency preference.) Taste and season with additional salt and pepper as desired.
- Transfer to a serving bowl and drizzle the remaining 1 tablespoon olive oil on top. Sprinkle on the chopped parsley.
- Serve with crudités, toasted pita chips, crackers, or bread.
Notes
- Recipe Yield and Serving Size: This recipe makes about 3 1/2 cups of hummus, or 14 (1/4-cup) servings.
- Storage: Store leftovers covered in the fridge for up to 5 days or in the freezer for up to 6 months. Stir again (or blitz it in the food processor again) before serving.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
Share it with me on Instagram and leave a comment to let me know your thoughts!
This post was first published on An Edible Mosaic on June 2, 2011 and updated on August 25, 2024. To show the evolution of my food photography, I kept one of the original photos below. (Also note that that this is how this creamy dip looks if you blend in more water to make it smoother!)
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Funny story about your hubby; mine is the same way. I have to fib a little sometimes to get him to eat something:)
The dip sounds wonderful. It would definitely be a hit in my home, of course without telling them what was in it..lol
That is absolutely delicious! I am bookmarking this to try :)
Hi Faith, your dip sounds like fun to make. I love the roasted carrots combined with all your ingredients sounds positively addictive;-)
Faith, would you consider adding this dip to this weeks appetizer line up for Get Grillin’? It looks amazing. You can link up to 3 of your amazing recipes :)
a carrot dip is something i’ve never seen, and at first, i’d say it’s something that wouldn’t appeal to me. this looks delicious, though–perfectly creamy and with enough other flavors to balance out the carrots. well done!
Hummus is the gold standard but I’m always looking for delicious and new dips and appetizers and this sounds wonderful.
Faith! Where do you get these ideas? This sounds absolutely delicious and so nutritious and is a wonderful take on humus as well as a great way to use the abundance of carrots one has every fall. I cannot wait to try this dip.
I have been in a real blogging slump lately. Involved to heavily in local food events and pulled in too many directions. I think I have copied more of your recipes than anyone else’s over time. I just copied this one. I hope my slump is over and that I am back. I have been completely overwhelmed daily by the blogs I used to read every day and am so far behind on. And have written about 2 posts a month since April on my own site where I used to do at least three a week!
I can see this dip hitting my site in the near future!
YUM!
:)
Valerie
I’m pretty much speechless here because you’ve done it again; This seems to be exactly what I’ve been craving, without even fully knowing it! I have everything on hand, and I love the flavors… I’m absolutely making it tonight. Thank you for the brilliant recipe!
I trick Noah into eating food he “doesn’t like” all the time! HAHA!! This dip sounds fabulous, Faith…
I got my ex to eat brussels sprouts by calling them petit cabbages… it worked and he ate them. Sometimes food prejudices are all in the brain. Nummy hummus and so good for you!
This looks yummy….you have a lovely blog…I am having a giveaway in my blog..Y dont you check and join that
http://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html
great dip to use so many carrots with a nice hummus. Now al you need if to find a way tp sneak eggplant in it for Mike haha
Wow… healthy, creative, beautiful – and tasty! What a great recipe! I can’t wait to try it out, I have a ton of carrots in my fridge!
Brilliant idea Faith! I’m betting my five year old would gobble this down like it was candy; he loves hummus!
Great dip!! Glad you were able to utilize your carrots in such a fun and unique way. If you still have some left over, check out my recipe I’m posting tomorrow for a really fun and flavorful carrot sauce for pasta :)
I just picked up a huge bag of carrots then I see this. Perfect timing or what?! Looks delicious Faith :)
I avoid telling hubby what is in food. He has his prejudices but that is all they are. I find that, I can feed him almost, anything and he likes it, as long as it not too spicy or too fatty. That opened the door for me to cook a lot more food.
This is a delicious and a beauty of a creation.
This sounds amazing…I love lentils and am always looking for ways to use them!
I love this “new hummus”! I think that carrots and red lentils go together so so well! Congratulations Faith for getting this new hummus on the culinary map!
Your new take on hummus is fantastic ;) You put all those carrots to fine use!
absolutely tempting recipe..sounds fab dear..:P
Tasty Appetite
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That made me laugh, I’ve tried it with Larry. Eh, omission is fine when they end up liking it, LOL! Looks like a delicious way to use the carrots, great flavors!
Wow Faith, sounds like an incredible mix of flavors! Looks absolutely wonderful & delicious!
Heheh so sneaky! But this sounds so tasty, really love the flavours!
Hhahaa, that made me laugh. Wonder what it is about these big tough guys & there absolute horror of trying new stuff – crazy huh :)
You know I usually love ALL your recipes, Faith…but I don’t think I could stomach this one…cooked carrots really make me nauseous! I once made curried carrot soup and I threw out the whole batch because I just couldn’t stand the odor of cooked carrots for some reason. This dip is super creative though, so kudos! :-)
If I had so many carrots I would have made pudding..But you are not me & you made a healthy dip :) WOW! Love the color of this dip.Roasted carrots is such a great addition- healthy and flavorful.
Roasting carrots makes them irresistible! They almost taste like squash. This is so unique! I can see why it was such a hit!
Haha! My hubby is the same way. I have to tell him it’s something else or not tell him anything at all so that he’ll try a new food. This was a very creative way to use up all those carrots – love it, Faith!
Wow that looks awesome. I’m even tempted to try and make a soup similar to that. I love lentils….*mouth watering* and cinnamon, and coriander….it all sounds good.
That looks and sounds fabulous! I would’ve never guessed Mike was a picky eater! You’re such a wonderful cook, I’m sure he loves it all :)
Such a great use of carrots! I will definitely try it once we buy a lot of carrots :)
You are sneaky. I love it.
You wouldn’t have to lie to me to get me to eat this dip! I think it looks fantastic!
This recipe sounds fabulous Faith! I also use “sneaky” tactics to make my husband eat foods he has proclaimed he doesn’t like… ;-)
Keeper.
hahahhaa…I can’t tell you how many times I’ve done that to Josh ;) I’ll be like look I made a new version of ___, his next question is whats in it? I’m like just try it…and then I’ll tell him hehe. This sounds so good. I heart both carrots and hummus, so I’d be all in
Well, I’ll keep your secret, Faith! :)
Never would have occurred to me to make a dip with this combo. Looks marvelous, I love the color.
oh delicious! this would be amazing with pita chips!
Haha how cute! I bet he loved it. Mr NQN used to be quite fussy but he’s grown out of it :)
LOL! I love you and Mike. I would totally resort to tricks to get him to try new things too! Great idea calling it a “new” hummus! Bwah! It worked, so you go, girl!
An extremely palatable dip! This combination is awesome.
Cheers,
Rosa
Carrots and lentil dips…I adore the combination of flavours.
What a creative way to use carrots and it looks really good too! That’s funny about Mike! Kind of makes you think that picky eaters make themselves picky by not trying new things. I don’t think anyone could trick me into liking liver though!
you’re kidding right? this has to be a dream? I want this…. SO BAD!
I first I tot it’s hummus …nice combination …looks fab