Lentil Hummus with Coconut Milk

An ideal dip on toasts or flat bread. With good source of protein, this hummus recipe can replace meat, fish or eggs in your salad!


• 250g of red lentils
• 50ml of Kara Classic UHT Coconut Milk
• 1 peeled garlic clove
• 4 sprigs of fresh coriander
• ½ lemon (juiced)
• 1 teaspoon of curry powder
• 1 teaspoon cumin powder
• 1 teaspoon sweet pepper powder
• 1 tsp of olive oil
• Salt and pepper to taste
• A handful of chopped coriander (for garnish)


  1. Cook the red lentils in a large volume of boiling water for 10 minutes.
  2. Drain and pour into a blender
  3. Add Kara Classic UHT Coconut Milk, garlic, fresh coriander, lemon juice, curry powder, cumin powder, sweet pepper powder, olive oil, salt and pepper into the blender and blend till smooth.
  4. Pour into a bowl and chill for at least 2 hours.
  5. Garnish with chopped coriander and it is ready to serve.

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