Red lentils roasted carrots hummus

red lentils roasted carrots hummus

This red lentils hummus is a sweeter and milder version to the classic hummus. A creative way to make this healthy food irresistible to the littles ones.

The sweetness comes from the roasted carrots and cinnamon which makes it more attractive to younger children.

Red lentils is one of my favourites legumes. Lentils (all kinds) are probably one of the best sources of folate besides green leafy veg. So, the humble lentils can provide this amazing growth-booster, nervous system-balancing nutrient to children that are not too keen on vegetables. In addition, they are a natural source of the type of fibre helping our gut healthy bacteria grow, diversify and produce beneficial substances for our health and wellbeing.

Finally, I find tahini a good source of calcium which, for those who have troubles with dairy or need to diversify their calcium intake can be very handy.

The red lentils hummus is the third type of hummus in this website (look for sweet potato hummus and beetroot hummus under recipes). It is clear that I am a hummus fan. If you are trying to feed a family quick healthy foods on a budget just like myself you will probably understand why.

Hummus is super versatile. We have it for breakfast on a toast with cheese and some salad leaves. It is out for lunch with a salad, soup or boiled egg. It may come out of the fridge after school as a quick snack with some fruit. I may even use it when someone feels peckish before going to bed.

red lentils roasted carrots hummus

Red lentils roasted carrot hummus

Course Appetizer, Breakfast, Snack
Cuisine Gut-friendly, Healthy, Mediterranean


  • 100 g red lentils cooked
  • 2 carrots medium
  • 1 tbsp tahini
  • 1 lemon juice
  • 2 tbsp olive oil extra virgin
  • 2 tsp cinnamon
  • salt


  • Boil the lentils with just enough water to cover them. As soon as the water is soaked in, stop the cooking and rinse under cool running water. This step is important or else, the hummus will be too watery.   
  • Peel and dice the carrots evenly. Place them in an oven tray. Sprinkle some olive oil on top, cinnamon and salt. Roast fro 15minutes at 180 degrees or until tender.
  • In a blender, throw in all the ingredients. Blend to desire consistency. Season to taste.


This red lentil hummus is a variety of the classic. It can be offered to weaning babies, toddler and beyond 🙂 
Keyword dairy-free, gut-friendly recipe, healthygut, Mediterranean recipe, plant-based family meal, vegan recipe

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