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Snack recipe · from the recipe book

Silky Red Lentil Hummus with Pepper Strips

A mellow, velvety hummus made from simmered red lentils and tahini, brightened with lemon and a whisper of cumin, scooped up with crisp sweet bell pepper strips.

Silky Red Lentil Hummus with Pepper Strips

Ingredients

  • ⅔ cup120 gRed lentils, dryrinsed
  • 1⅔ cups400 gWater
  • 2½ tbsp40 gTahinistirred well
  • 2 tbsp30 gLemon juice
  • 1½ tbsp20 gOlive oildivided
  • 2 cloves6 gGarlicminced
  • 1 tsp2 gGround cumin
  • ¼ tsp2 gSalt
  • ½ tsp1 gPaprika (sweet or smoked)
  • 2 medium240 gRed bell pepperseeded and cut into strips
  • 1 medium120 gGreen bell pepperseeded and cut into strips

Steps

  1. Heat half of the olive oil in a deep skillet over medium-low heat, add the garlic and cumin, and stir for 1 minute until fragrant but not browned.
  2. Add the red lentils and the water to the skillet, bring to a boil, then lower to a simmer and cook uncovered for 15 to 18 minutes, stirring now and then, until the lentils are very soft and the water is absorbed.
  3. Scrape the lentil mixture into a bowl and let it cool for about 20 minutes, until just warm.
  4. While the lentils cool, seed the red bell pepper and green bell pepper and cut them into strips.
  5. Add the tahini, lemon juice and salt to the lentils and mash hard with a fork or whisk vigorously until smooth and creamy.
  6. Spread the hummus in a shallow dish, drizzle with the remaining half of the olive oil, dust with the paprika, and serve with the red bell pepper strips and green bell pepper strips for dipping.

Contains: Sesame.

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

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