I've made hummus using chickpeas, cashews, sunflower seeds, white beans, and now red lentils. This red lentil hummus is by far the creamiest hummus I've ever made. Hummus made with cashews, sunflower seeds, and red lentils are lower carb than chickpeas, and all go great with grain-free pita, crackers, bagels, and fresh or roasted veggies.

It's also a bit easier to make from scratch. The red lentils cook in a few minutes if they're split, or about 10 minutes if they'r not split. If they've been soaked they will also take just a few minutes to soften in simmering water.

You'll definitely want a food processor, or a blender. I prefer a food processor because it's easier to get the hummus out and you don't need the power of a blender.

Pulse the lentils just enough to break them down before adding the remaining ingredients. As you may be able to see from the photos my lentils were a bit mushy because I forgot I was simmering split lentils and cooked them a bit too long. But it all worked anyway.