Upgrade this classic dip with unexpected ingredients.

This nontraditional hummus is made with red lentils instead of chickpeas, so it’s high in fiber and iron. You’ll get omega-3 fats from the walnuts, while the pomegranate molasses add a touch of sweetness that kids love, says Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns. 
Makes 2 cups
Prep time: 10 minutes

This recipe is part of our meal prep series. Click here for full plan.


  • 2 cups cooked red lentils
  • ½ cup plus 1 tablespoon tahini
  • 2 tablespoons walnuts
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 teaspoons pomegranate molasses
  • ¼ cup extra-virgin olive oil
  • Salt
  • Black pepper
  • 3 to 4 tablespoons ice water


  1. In a food processor, blend all ingredients except ice water. Slowly add ice water by the tablespoon until the hummus reaches a smooth, creamy consistency. Store in an airtight container in the refrigerator for up to 1 week.

Photography by Mariliana Arvelo