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Introduction
While hummus is a beloved staple throughout the Middle East, the use of lentils in dips and spreads has ancient origins. Lentils were some of the earliest domesticated crops, cultivated thousands of years ago in the Fertile Crescent region. This red lentil dip draws inspiration from those historic roots, swapping out chickpeas for nutritious lentils that have been a dietary staple for millennia. With each bite, you can taste the rich culinary heritage woven into this modern, wholesome twist on a classic.
Ingredients
• 1 cup (200g) dried red lentils, rinsed and picked over
• 1/4 cup (60ml) freshly squeezed lemon juice
• 1/3 cup (80ml) tahini (stirred well before measuring)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (or more to taste)
• 1/2 teaspoon sea salt (or to taste)
• 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
• 1/4 cup (60ml) water (or more as needed to reach desired consistency)
Step 1:
Rinse the dried red lentils and pick over to remove any debris or stones.
Step 2:
Add the rinsed lentils to a pot and cover with water by 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until lentils are very soft and falling apart.
Step 3:
Drain the cooked lentils and rinse under cold water to cool slightly.
Step 4:
In a food processor or high-powered blender, combine the cooked lentils, lemon juice, tahini, minced garlic, cumin, smoked paprika, coriander, cayenne pepper, and salt. Blend until smooth, scraping down the sides as needed.
Step 5:
With the machine running, drizzle in the olive oil and water until the desired creamy consistency is reached. Add more water or lemon juice if the dip seems too thick.
Step 6:
Taste and adjust seasoning with more lemon juice, salt, or spices if desired.
Step 7:
Transfer the red lentil dip to a serving bowl and drizzle with additional olive oil and any desired garnishes (such as fresh herbs or spices).
Q: Can I use a different type of lentil?
A: Red lentils work best for achieving the desired smooth and creamy texture, but you can substitute with yellow or green lentils if needed. The color and flavor will be slightly different.
Q: Can I make this dip ahead of time?
A: Yes, this red lentil dip can be made up to 3 days in advance and stored in the refrigerator. Let it come to room temperature before serving and give it a good stir.
Q: Is this dip spicy?
A: The recipe calls for a moderate amount of cayenne pepper, which provides a mild heat. You can adjust the amount of cayenne or omit it entirely for a non-spicy version.
• For a richer, creamier texture, substitute some of the olive oil with an equal amount of tahini.
• Adjust lemon juice and seasonings to taste preference.
• For a vegan option, substitute tahini with unsweetened plant-based yogurt.
• This dip is naturally gluten-free and nut-free.
• For a thinner consistency, add extra water or lemon juice a tablespoon at a time.
Serve the red lentil dip with fresh vegetables, pita bread, or crispy flatbread for dipping.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
While the lentils are simmering, prepare the other ingredients so everything is ready to blend once the lentils are cooked and cooled.
- For a richer, creamier texture, substitute some of the olive oil with an equal amount of tahini.
- Adjust lemon juice and seasonings to taste preference for your desired level of tanginess and spice.
- For a vegan option, substitute tahini with unsweetened plant-based yogurt.
For a thinner consistency, add extra water or lemon juice a tablespoon at a time. For a chunkier dip, reserve and stir in some whole cooked lentils at the end.
This red lentil dip pairs well with a crisp white wine or light beer. It also makes a great accompaniment to falafel, grilled meats, or a fresh salad.
This dish can be enjoyed year-round as lentils and the other ingredients are readily available.
This recipe is naturally gluten-free, nut-free, and vegan (when prepared as written). Sesame (from the tahini) is the only potential allergen present.
