Red Lentil & Roasted Red Pepper Hummus

Total Time: 25-30 minutes
Yield: 10 (1/4-cup) servings
Nutritional value per serving: 187 calories, 8 g protein, 4 g fiber, 1 g sugar


•    2 cups water

•    1 cup dried red lentils

•    1 ½ teaspoons sea salt

•    1-2 medium garlic cloves, chopped

•    3 tablespoons tahini

•    5 tablespoons extra virgin olive oil, plus more for rubbing pepper

•    ¼ cup freshly squeezed lemon juice (1 large lemon squeezed)

•    ½ teaspoon cumin

•    ¼ teaspoon black pepper

•    1 medium red bell pepper, diced, or 2 to 3 slices of jarred roasted red peppers, drained well 


Boil 2 cups of water. Add lentils and 1 teaspoon of salt. Reduce heat to low, and cover. Simmer until all of the liquid has been absorbed, about 15 minutes. Let mixture cool.

Place cooked lentils, garlic, and tahini in the bowl of a food processor and pulse 10 times.

Add oil, lemon juice, remaining salt, cumin, and pepper. Blend 30 seconds. Scrape down the sides of the bowl and blend until smooth. 

Add diced or jarred roasted red pepper and blend until smooth.

If roasting the red pepper: 

Preheat oven to 450°F. Rub pepper with oil and place on a sheet pan. Roast in the oven for 30 minutes or until skin blisters and blackens. Place pepper in a bowl and cover with plastic wrap until cool. Remove skin, ribs, and seeds. Dice into bite-sized pieces.


Red lentils are packed with protein and are easy to digest.