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Charred Pepper Red Lentil Hummus with Crudités

A silky, sweet-smoky red lentil hummus with charred peppers, cumin and a hint of chili, scooped up with crisp cucumber and carrot sticks.

Charred Pepper Red Lentil Hummus with Crudités

Ingredients

  • ⅔ cup120 gRed lentils, dryrinsed
  • 2 cups480 gWater
  • 2 medium240 gRed bell pepperseeded and cut into wide strips
  • 2 cloves6 gGarlicpeeled
  • 1½ tbsp20 gOlive oildivided
  • 2 tbsp30 gTahini
  • 2 tbsp30 gLemon juice
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp2 gSalt
  • 2⅓ cups sliced250 gCucumbercut into spears
  • 4 medium240 gCarrotspeeled and cut into sticks

Steps

  1. Prep first: rinse the red lentils, seed and slice the red bell pepper into wide strips, peel the garlic, and cut the cucumber into spears and the carrot into sticks.
  2. In a small saucepan, bring the water and red lentils to a boil, then simmer 12 to 15 minutes until very soft and falling apart. Drain well and let cool about 10 minutes.
  3. Meanwhile, heat half of the olive oil in a skillet over medium-high heat. Add the red bell pepper skin-side down and cook 8 to 10 minutes, turning occasionally, until charred in spots and tender. Add the garlic for the last 2 minutes to soften. Let cool slightly.
  4. In a food processor, combine the cooked lentils, charred red bell pepper, garlic, tahini, lemon juice, cumin, smoked paprika and salt. Blend until very smooth, scraping down the sides, about 2 minutes.
  5. Spoon the hummus into a bowl, drizzle with the remaining half of the olive oil and sprinkle with the red pepper flakes.
  6. Serve with the cucumber spears and carrot sticks for dipping.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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