Roasted Red Pepper Lentil Hummus, Dip it’s not your average spread. There’s a moment I keep coming back to late afternoon in a sun-bleached Tel Aviv café, dusty air sweet with cumin and cigarette smoke, and this impossibly silky hummus dotted with oil and chili. Except it wasn’t chickpeas. Not fully, anyway. There was a strange red tint to it. A roasted pepper depth. Turns out, they’d blended in red lentils. Wild. Earthy. Almost sweet. Changed everything.
This Roasted Red Pepper Lentil Hummus is not just a dip. It’s a full-flavored wallop of comfort and heat, nuttiness and tang, smoke and silk. Perfect as a mezze, sure. But I’ve eaten it warm like a soup, spread thick onto toast, layered into grain bowls, even dropped into pasta as a base. That’s the kind of versatility we’re working with here.
It’s plant-based, protein-packed, creamy without dairy, and honestly? Way faster to make than traditional hummus if you do it right. The lentils cook faster than soaked chickpeas, and they bring a buttery texture when blended right no grainy paste, no bitterness if you’re gentle with the garlic.
Ingredients & Substitutions
Alright, here’s your core team:
- 1 cup red lentils (rinsed, picked through)
You want split red lentils, not whole. They cook fast like 15 mins fast. If all you have is brown or green, it’ll work, but you’ll lose the smoothness and pick up an earthier flavor. Not bad, just… different. - 2 large red bell peppers (roasted, peeled, seeded)
Jarred roasted peppers are fine in a pinch, but roasting fresh gives you that charred magic. You can blacken them directly over a gas burner or use the oven on broil. Don’t skip peeling the skins off they’re bitter and papery. - 3 tbsp tahini (creamy, runny kind)
Avoid the stiff chalky stuff. Stir the jar first if it’s dry at the bottom, chuck it. Sunflower seed butter or cashew butter are passable substitutes, but you lose the sesame soul. - 2–3 tbsp lemon juice (fresh, always)
Bottled lemon juice has this tinny flatness to it. Go fresh. Meyer lemons are incredible here if you can swing ’em. - 1 garlic clove (raw or roasted your call)
Raw will give you heat and bite. Roasted mellows it out. If your garlic’s sprouting, toss it it’s bitter as hell. - 1 tsp ground cumin
Smoky and warm. Don’t overdo it. Toast it lightly in a dry pan if it’s been sitting in the back of your cupboard since 2019. - Salt to taste
Start with ¾ tsp kosher and adjust. Taste, taste, taste again. - Olive oil for finishing
Not blended in drizzled on. Use a good one, fruity and peppery if possible. This is your jewelry.
Optional extras:
- Pinch of smoked paprika
Boosts the roasted vibe. Especially if your peppers weren’t charred enough. - Chili flakes or Aleppo pepper
If you want a subtle kick. - Ice water (1–4 tbsp)
Used at the end for texture. Makes it fluffier. Trust me it’s magic.
Step-by-Step Instructions
- Cook the lentils.
Rinse them till the water runs mostly clear. Boil with 2½ cups water, uncovered. Simmer low till soft but not falling apart around 12–15 minutes. Skim foam if needed. Drain thoroughly; excess water = sloppy hummus. - Roast the red peppers.
Blacken over open flame or broil till skin blisters. Turn ’em with tongs. Once fully charred, place in a bowl and cover with a plate or wrap in foil this steams the skins loose. After 10 mins, peel and seed. Done. - Blend it.
Into a food processor: lentils, roasted peppers, tahini, garlic, cumin, salt, lemon juice. Blitz. Scrape down the sides. Blitz again. Add 1–4 tbsp ice water till it’s airy and smooth like whipped butter. Don’t rush it this is where the magic happens. - Taste and adjust.
Not tangy enough? More lemon. Too stiff? More water. Want smoke? Add paprika. Salt always last it blooms as it rests. - Plate it warm or chilled.
Scoop with a spoon, swoop the top like hummus should be swooped. Drizzle olive oil like you mean it. Sprinkle extra spices or herbs if you like. I like za’atar or chili crisp sometimes why not?
Common mistakes:
- Using undercooked lentils = gritty texture.
- Adding garlic before blending fully = sharpness that won’t mellow.
- Not draining lentils = watery hummus that won’t hold a scoop.
- Overprocessing tahini = it gets bitter when beaten too long alone. Weird, but true.
Pro variations:
- Add roasted carrots or sweet potato to the base turns this into more of a spread.
- Use harissa for heat and depth North African vibes.
- Swirl in Greek yogurt (if not vegan) for creaminess and tang.
Cooking Techniques & Science
Why lentils instead of chickpeas?
Red lentils break down fast when cooked, giving a creamy base without the need for peeling or pressure cooking. Chickpeas have that tough outer skin classic, but work-intensive. Lentils? Easier on the blender. And easier on time.
Roasting matters.
Caramelization of the red peppers pulls out their natural sugars and adds a smoky depth. You can use jarred, but fresh-roasted has volatile flavor compounds that bottled versions just can’t match.
The ice water trick.
This isn’t just hydration it shocks the tahini-lentil emulsion and aerates it, turning it from paste to cloud. Don’t skip this.
Tool talk:
A food processor is ideal. A high-powered blender can work but tends to over-blend and heat the mixture, which dulls the spices. No processor? Use a stick blender in a deep bowl, but it’ll take a bit more muscle.
Serving & Pairing Suggestions
This hummus sings best at room temp or slightly warm. Chilling dulls the flavors let it breathe.
Scoop it into a wide shallow dish, make a little well in the middle. Drizzle good olive oil generously. Add toppings for contrast roasted chickpeas, pomegranate seeds, toasted sesame, pine nuts, or just a sprinkle of sumac.
Serve it with:
- Warm pita or sourdough toast
- Crunchy crudités carrots, cukes, or even jicama for snap
- Spoon into grain bowls or Buddha bowls as the creamy element
- Dollop on baked sweet potatoes or roasted cauliflower
- Use as a base for a poached egg and greens situation trust me
Drinks?
Pair it with a citrusy Sauvignon Blanc, a light Côtes du Rhône, or even a smoky mezcal cocktail. If non-alcoholic, try hibiscus iced tea or cucumber-mint lemonade.
FAQs About Roasted Red Pepper Lentil Hummus, Dip
1. Can I freeze this roasted red pepper lentil hummus?
Yes, though the texture may loosen slightly after thawing. Freeze in an airtight container and stir in a splash of lemon juice and olive oil after defrosting to refresh it.
2. Is it okay to use canned lentils instead of cooking them?
You can, but be sure to rinse and drain thoroughly. The texture won’t be as fluffy, and the flavor will be more muted, but it’ll work in a pinch.
3. What if I don’t have tahini?
You can substitute with cashew butter, sunflower seed butter, or even Greek yogurt. The flavor will shift, but the creaminess stays.
4. How long does this hummus keep in the fridge?
Up to 5 days in a sealed container. The flavor deepens by day two, so it’s excellent for meal prep.
5. Can I make this completely oil-free?
Yes. Skip the olive oil garnish and ensure your tahini isn’t oil-heavy. Use a splash of aquafaba (chickpea water) or more ice water to maintain texture.
Let your food taste like it came from somewhere. This one tastes like it came from a smoky kitchen somewhere in the Levant, where time moves a little slower and the dip is always too good for just one scoop.
Final Thoughts
Roasted Red Pepper Lentil Hummus is what happens when pantry staples decide to get fancy. It’s humble food dressed up in fire-roasted flavor, smooth as silk and deep as a bonfire night.
This isn’t dip for the sake of dipping. It’s a conversation starter. A dish that can hold its own on any spread, or sneak in as a secret hero to elevate something simple.
Let it rest before serving, if you can wait. The flavor blooms.
One final tip? Make a double batch. You’ll regret it otherwise ask me how I know.
