Roasted red pepper lentil hummus is an easy, high protein and fiber alternative to a traditional hummus. Enjoy it as a dip, spread or with a spoon!
As a dietitian my love for snacks runs deep. I try to meal prep at least one dip every week to help make eating vegetables more enjoyable. My loaded hummus is probably one of my all-time favourite dips and you can find it in my fridge 90% of the time. However, I may have just found my new favourite dip, introducing my roasted red pepper lentil hummus.
In my opinion lentils are the best legumes. They're high in protein and fiber and so versatile! They create the best base for this flavourful dip and the perfect alternative to a traditional hummus.
It's ready in 5 minutes, with a handful of ingredients and is great as a dip, spread or even eaten with a spoon (it's that good)! If you love my high protein dips such as my cottage cheese herb and garlic dip or Greek yogurt dill dip you have to try this vegan alternative!
Why This Recipe Is Dietitian Approved
- Packed with fibre and protein. Lentils are one of my favourite legumes because they are loaded with nutrients! Just one serving of this dip contains 8g of plant-based protein and 6g of fiber!
- Easy to make. Ready in just 5 minutes using only a handful of ingredients, this is the perfect dip to add to your weekly meal prep to have on hand all week long.
- Budget-friendly. store-bought hummus can be EXPENSIVE, especially when you look for alternatives such as lentil hummus. Making your own at home is a great way to save money!
Ingredients
- Lentils- we use cooked red or brown lentils. I typically use canned lentils as it saves me a bit of prep time, however you can easily use dried lentils (just be sure to cook them first). *tip if you are using canned lentils always be sure to rinse them thoroughly to help avoid any GI discomfort*.
- Roasted red peppers- You can make your own roasted red peppers or use store-bought jarred peppers for a minimal-prep option.
- Spices- Ground cumin and salt are the only spices you need for this flavourful lentil hummus!
- Lemon juice- To add a zing of flavour and freshness. I reocmmend using freshly squeezed lemon juice if it's available to you.
- Olive oil- Our oil of choice to help create a smooth texture while also providing monounsaturated healthy fats!
- Tahini- A staple igredient in any classic hummus recipe!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
Place all ingredients in a high powered blender or food processor and blend until smooth.
*Depending on the speed and power of your blender, you may need to periodically stop and stir the dip to help it blend. If you are having trouble feel free to add an additional 1 tablespoon of olive oil.
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten-free.
To make dairy-free/vegan: This recipe is naturally dairy-free and vegan.
To make nut-free: This recipe is naturally nut-free.
Equipment
- Food processor or high powered blender
- Veggie tray (for serving)
Storage
This dip is great for meal prep. It is best stored in the fridge in an airtight container for up to 5 days.
Top Tips for Success
If you are using a top loading blender (ie. a Vitamix), I recommend adding the lemon juice and olive oil first. Adding the liquid ingredients before the lentils will help start the blending and make it easier for the blender to create a smooth dip.
Adjust the taste to your desired preference. Everyone's tastes are different. If you prefer a saltier dip, add a little more salt; if you like a spicier dip, add a little chili powder and if you are looking for a bit more citrus add more lemon zest and lemon juice.
Frequently Asked Questions
Yes you can absolutley use dried lentils for this hummus. I recommend following the package instructions to cook the lentils in advance of making the hummus!
This dip is SO versatile! I love pairing it with air fryer tortilla chips, air fryer pita chips, crackers ( I like to look for higher-fiber options such as Triscuits or Marys), cut vegetables or as a spread on sandwiches or wraps!
More Healthy Dip Recipes
I love dips! Here are some more high protein options to try:
- Air Fryer Spinach Cottage Cheese Dip
- White Bean Lemon and Herb Dip
- Greek Yogurt Dill Veggie Dip
- Herb and Garlic Cottage Cheese Dip
- Edamame Guacamole (High Protein)
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this lentil hummus dip, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Roasted Red Pepper Lentil Hummus
Ingredients
- 1 540 mL can red lentils rinsed and drained
- ⅓ cup jarred roasted red peppers
- ¼ cup tahini
- 2 tbsp olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 2 tablespoon lemon juice about 1 medium lemon
Instructions
- Place all ingredients in a high powered blender or food processor and blend until smooth.
- *Depending on the speed and power of your blender, you may need to periodically stop and stir the dip to help it blend. If you are having trouble feel free to add an additional 1 tablespoon of olive oil.
Julie says
This tastes SO good! I'm normally not a huge fan of hummus, but I enjoyed this recipe so much. I used brown lentils that I cooked up myself, and kept everything else as written. Definitely plan on making again, soon!
Steph says
Excellent
John P says
can I use green lentils as a substitute?
Nicole Addison says
Hi John! You should be able to however the colour will change!
Debbie says
This red lentil hummus is delicious! I couldn’t find canned red lentils so I just cooked some dried lentils and used that. Turned out great! I find chickpeas can bother my stomach so I am happy to have this alternative. I will be making this on a regular basis. I am going to make the Mediterranean sandwich with it as well.
Nicole says
Thank you for this recipe! Do you think this could be made in a big batch and frozen?
Nicole Addison says
Hi Nicole, hmm yes I think that should work. I recommend just allowing it to defrost in the fridge overnight when you are ready to eat it!
Please let me know how it turns out!