Golden Lentil Hummus & White Beans with Roasted Red Pepper

This golden lentil hummus has a creamy texture with a flavor that goes well beyond traditional chickpea hummus. Roasted red pepper adds gentle smokiness and natural sweetness, while lemon and jalapeño bring brightness and a little heat. Tahini and extra-virgin olive oil give the dip a rich, silky finish, and dried apricots add a subtle fruitiness.

Made with yellow lentils, white beans, and dried apricots, this hummus is naturally gluten-free dip with a generous amount of plant-based protein and fiber. It’s a flavorful alternative to traditional hummus for snack boards, sandwiches, and everyday dipping.

Why You’ll Love This Golden Lentil Hummus

• Creamy and substantial: Yellow lentils and white beans create a thick, smooth texture.
• Bold, balanced flavor: Roasted red pepper, lemon, tahini, and jalapeño bring sweetness, fresh lemon flavor, richness, and heat.
• Plant-based protein: Lentils and white beans make this a satisfying protein-rich vegan dip.
• Versatile: Serve it as a dip, sandwich spread, or addition to a gluten-free snack platter.
• Make-ahead friendly: The flavors develop as the hummus rests in the refrigerator.

You may also enjoy my Quick and Easy Low-Carb Eggplant Dip, or if you prefer a hot dip, try my favorite Hot Baked Spinach Ricotta Dip.

Key Ingredients and Swaps

• Yellow lentils: The foundation of this hummus, providing a golden color and earthy flavor. Cooked green or brown lentils can be used, although the color and flavor will change.
• White beans: Add creaminess and body. Cannellini or great northern beans work well.
• Red bell pepper: Roasting brings out its sweetness and adds depth. Jarred roasted red pepper can be used; drain well before adding.
• Tahini: Provides a nutty, sesame flavor and smooth texture. For a sesame-free version, use sunflower seed butter, keeping in mind that the flavor will be different.
• Dried apricots: Add a touch of fruitiness and balance the savory ingredients. For a less sweet hummus, reduce the amount or omit them.
• Jalapeño: Adds a fresh, spicy kick. Use one pepper for mild heat or two for more intensity.
• Lemon juice and zest: Brighten the dip and balance the richness of the olive oil and tahini.
• Extra-virgin olive oil: Contributes richness and helps create a smooth consistency.

Gluten-Free Reminder: Make sure all packaged ingredients you use are labeled gluten-free or verified by the manufacturer.

How to Make Golden Lentil Hummus

1. Roast the pepper: Preheat the oven to 400°F. Place the bell pepper halves cut-side down on a baking sheet. Roast for 15 minutes, or until softened and lightly charred.
2. Blend the ingredients: Add the roasted pepper, cooked lentils, white beans, olive oil, tahini, lemon juice and zest, apricots, jalapeño, shallots, garlic, cumin, paprika, salt, and black pepper to a food processor.
3. Process until smooth: Blend until creamy or leave slightly textured, according to your preference. Add a little more olive oil or lemon juice if needed. My preference is slightly textured.
4. Garnish and serve: Transfer to a serving bowl and finish with your favorite toppings.

Tips and FAQs

Can I make this hummus without a food processor?

A high-powered blender can work, but you may need to pause and scrape down the sides. Add liquid gradually to help the ingredients blend.

Why is my hummus too thick?

The consistency can vary depending on how much moisture is in the lentils and beans. Add a small amount of olive oil or lemon juice until the hummus reaches your preferred texture.

Can I adjust the heat?

Absolutely. Start with one jalapeño and taste before adding more. Removing the seeds and membranes will generally reduce the heat.

How to Serve Lentil Hummus & White Beans with Roasted Red Pepper

Serve this hummus with fresh vegetables, corn chips, gluten-free crackers, or toasted gluten-free artisan bread. It makes a colorful addition to a winter appetizer platter alongside olives, roasted vegetables, and other dips.

You can also use it as a spread for sandwiches and wraps, or spoon it onto a plate with sliced cucumbers, tomatoes, and fresh herbs for a simple lunch. For extra flavor and texture, finish with a drizzle of olive oil, a sprinkle of paprika, sunflower seeds, or sliced jalapeño.

Storing Lentil Hummus

Store the hummus in an airtight container in the refrigerator for up to 4 days. Stir before serving, as the mixture may thicken or separate slightly during storage.

This hummus is generally served cold or at room temperature, so reheating is not necessary. If you prefer it slightly warm, gently heat a portion in the microwave in short intervals, stirring between each, or warm it in a saucepan over low heat. Add a little olive oil or lemon juice if it becomes too thick.

Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

Did you make this recipe? I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ rating and a quick review below, it helps other gluten-free cooks discover recipes they can trust.

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