Use this fun riff on classic chickpea hummus to anchor a tray of fresh, seasonal vegetable dippers­—we recommend multicolored carrots, radishes, and cauliflower florets. You can prepare the hummus up to three days ahead; wash and trim the crudités a day in advance, and store them in ziplock plastic bags lined with paper towels.

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Credit: Jennifer Causey

Recipe Summary

15 mins
1 hr 10 mins
Serves 12 (serving size: 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • Bring 3 cups water and lentils to a boil in a medium saucepan over medium-high. Cover, reduce heat to low, and simmer, stirring occasionally, until lentils have split and are mushy, about 30 minutes. Drain and spread in an even layer on a small baking sheet; chill 30 minutes.

  • Process lentils, tahini, lemon juice, oil, tomato paste, garlic, salt, paprika, and cumin in a food processor until smooth, about 30 seconds, stopping to scrape down sides as needed. Spoon into a serving bowl. If desired, garnish with parsley and olive oil. Serve with crudités or pita wedges.

Nutrition Facts

85 calories; fat 3g; protein 5g; carbohydrates 11g; fiber 3g; sugars 1g; sodium 204mg.