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Snack recipe · from the recipe book

Roasted Red Pepper Lentil Hummus with Crudités

A silky, brick-red hummus of red lentils and oven-roasted red pepper, warm with smoked paprika and cumin, scooped up with crisp, cool raw vegetables.

Roasted Red Pepper Lentil Hummus with Crudités

Ingredients

  • ⅔ cup120 gRed lentils, dryrinsed
  • 2 cups500 gWater
  • 2 medium238 gRed bell pepperone halved and seeded for roasting, one cut into strips for dipping
  • 2 tbsp24 gOlive oil
  • 2 cloves6 gGarlic
  • 2½ tbsp40 gTahini
  • 2 tbsp30 gLemon juice
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • ½ tsp3 gSalt
  • 3 medium180 gCarrotscut into sticks
  • 2 cups sliced200 gCucumbercut into spears
  • 2 cups120 gSnow peastrimmed
  • 1½ tbsp chopped5 gFresh parsleychopped

Steps

  1. Preheat the oven to 450°F (230°C) and line a small sheet pan with foil.
  2. Place the halved red bell pepper cut side down on the pan with the unpeeled garlic cloves, rub them with one-third of the olive oil, and roast 20 to 25 minutes until the pepper skin blisters and blackens in spots.
  3. Meanwhile, bring the rinsed red lentils and the water to a boil in a saucepan, then simmer 15 minutes until very soft and falling apart. Drain, saving a few spoonfuls of the cooking liquid, and let cool 10 minutes.
  4. Cover the roasted pepper with foil for 5 minutes, then peel off the skin. Squeeze the roasted garlic from its skins.
  5. In a food processor, blend the lentils, roasted pepper, roasted garlic, tahini, lemon juice, most of the smoked paprika, the cumin, the salt and another third of the olive oil until very smooth, adding a spoonful of the saved cooking liquid if it is too thick.
  6. Spread the hummus in a shallow bowl, drizzle with the remaining third of the olive oil, and sprinkle with the rest of the smoked paprika and the parsley.
  7. Arrange the red bell pepper strips, carrot sticks, cucumber spears and snow peas around the bowl for dipping.

Contains: Sesame.

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

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