fbpx Lentil and Chickpeas Hummus with Roasted Peppers | Recipe from our Dietitian Nutritionist | TeamNutrition


Lentil and Chickpeas Hummus with Roasted Peppers


10 minutes


15 minutes


25 minutes


8 portions


  • 1 red bell pepper, seeded and halved
  • 45 ml (3 tablespoons) olive oil
  • Salt and pepper to taste
  • 250 ml (1 cup) cooked chickpeas, rinsed and drained
  • 250 ml (1 cup) cooked brown lentils, rinsed and drained
  • 5 ml (1 teaspoon) garlic, chopped
  • 5 ml (1 teaspoon) smoked paprika
  • 10 ml (2 teaspoons) miso paste *
  • 10 ml (2 teaspoons) sambal oelek or sriracha (optional)

*Miso is a fermented paste made from soy, cereal and salt that can be found in most organic grocery stores. You can replace it in this recipe with soy sauce.


  1. Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil.
  2. Place the two red bell pepper halves on the baking sheet and drizzle with 15 ml (1 tablespoon) of olive oil. Season generously with pepper and add a pinch of salt,
  3. Bake in the oven for 15 minutes.
  4. While your bell peppers are roasting, place all the other ingredients in a bowl.
  5. Add the roasted peppers and puree with a hand mixer until smooth and creamy. 
  6. Adjust seasoning if necessary. 


Nutritional value (per ¼ cup serving)

Calories 175 kcal
Fat 7 g
Carbohydrates 21 g
Fiber 7 g
Protein 8 g
Sodium 110 mg

Enjoy with crudités, crackers or in a sandwich!
Will keep for 4 to 5 days in the refrigerator and will not freeze.

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