High-Protein Lentil & Red Pepper Hummus with Summer Crudités
A creamy, flavorful hummus made from roasted red peppers and protein-rich lentils, blended with tahini, Greek yogurt, and a hint of lemon and garlic. Served with crisp, seasonal vegetable sticks like celery, courgette, and carrots, offering a refreshing and satisfying snack.
Ingredients
- Garlic0.3 clove
- Carrot25 g
- Greek Yogurt20 g
- Red Pepper75 g
- Olive Oil2 g
- Lemon5 ml
- Salt0.3 tsp
- Green Lentils70 g
- Tahini8.8 g
- Celery25 g
- Courgette25 g
- Cumin0.3 tsp
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (390°F). Halve and deseed the red peppers. Place them skin-side up on a baking tray. Roast for 15 minutes until skin is charred. Let cool slightly, then peel the skin. (Alternatively, use pre-roasted peppers or broil for 5-7 minutes).
- 2Step 2
Step 2: While peppers cool, chop celery, courgette, and carrots into sticks for crudités.
- 3Step 3
Step 3: In a food processor, combine roasted red peppers, drained canned lentils, tahini, Greek yogurt, olive oil, lemon juice, and minced garlic. Blend until smooth. Add salt and cumin to taste.
- 4Step 4
Step 4: Transfer the hummus to a serving bowl. Serve immediately with the prepared vegetable sticks.
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