Looking for a tasty and protein-packed alternative to classic chickpea hummus? This lentil hummus recipe uses cooked lentils and sweet roasted red peppers to create a smooth, flavorful dip that's perfect for snacking, spreading on sandwiches, or serving with fresh veggies.
Lentils are a great base for hummus since they blend smoothly and provide plenty of plant-based protein. Roasted red pepper adds a vibrant color and a hint of smokiness and sweetness that pairs perfectly with tahini and garlic.
Why You’ll Love This Recipe
- Using cooked lentils instead of chickpeas gives the hummus a unique texture and taste while still maintaining the creamy consistency.
- Roasting the red pepper intensifies its flavor, adding a smoky sweetness that complements the earthiness of the lentils.
- The combination of tahini, lemon juice, and garlic balances the flavors, producing a satisfying and nutritious dip.
- This recipe is simple, quick, and uses common pantry ingredients for easy homemade snacking.
Homemade Lentil Hummus with Roasted Red Pepper
This protein-packed lentil hummus with roasted red pepper offers a flavorful, vegetarian snack that's easy to make and perfect for dipping or spreading.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 8
- Yield
- About 2 cups (480 ml) of lentil hummus
Ingredients
- 1 cup (200 g) dried brown or green lentils
- 4 cups (960 ml) water
- 1 large red bell pepper
- 1/4 cup (60 ml) tahini (sesame paste)
- 2 tablespoons (30 ml) fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
- Freshly ground black pepper, to taste
- Optional garnish: chopped fresh parsley or paprika
Instructions
- Cook the lentils Rinse the lentils under cold water. In a medium saucepan, combine rinsed lentils and 4 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes or until lentils are very tender but not mushy. Drain any excess water and let the lentils cool slightly.
- Roast the red pepper While the lentils cook, preheat the oven broiler or a grill. Place red bell pepper on a baking sheet and broil or grill, turning occasionally, until the skin is charred and blistered on all sides, about 8 to 10 minutes. Transfer to a bowl and cover tightly with plastic wrap; let steam for 10 minutes to loosen the skin.
- Peel and prep the red pepper Once cooled, peel off and discard the charred skin, remove seeds and stem, and roughly chop the roasted red pepper.
- Make the hummus In a food processor, combine cooked lentils, roasted red pepper, tahini, lemon juice, garlic, cumin, salt, and olive oil. Blend until smooth and creamy, stopping to scrape the sides as needed. If the consistency is too thick, add water 1 tablespoon at a time until desired texture is reached.
- Season and serve Taste and adjust seasoning with salt, lemon juice, or pepper as desired. Transfer hummus to a serving dish, drizzle with olive oil, and garnish with chopped parsley or paprika if using. Serve with fresh veggies, pita bread, or crackers.
Helpful Tips
- Cook lentils just until tender so they retain some texture without becoming mushy.
- Roasting and steaming the peppers makes peeling easier and enhances their flavor.
- Store any leftover hummus in an airtight container in the refrigerator for up to 4 days.
- This recipe contains sesame (tahini) and garlic, common allergens for some; omit or substitute if necessary.
Storage and Make-Ahead
Refrigerate leftover lentil hummus in an airtight container for up to 4 days.
Do not freeze as texture may change, but it can be served cold or at room temperature after refrigeration.
Frequently Asked Questions
Can I use canned lentils for this recipe?
Yes, canned lentils can be used to save time. Use about 2 cups canned lentils, drained and rinsed, instead of dried lentils. Adjust water or thickness as needed.
Is lentil hummus a good protein source?
Yes, lentils are high in plant-based protein and fiber, making this hummus a nutritious and filling snack option.
Can I make this hummus spicier?
Absolutely, you can add a pinch of cayenne pepper or a small chopped jalapeño when blending for some heat.
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