Lentil dips and spreads -
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You will not be subscribed to our newsletter list. Hi Jolene! We like it served slightly warm. Loved this! I was a little skeptical as I was making it, because lentil dip did not sound like a good idea. But it was great!
I thought the chopped kalamatas on top really made it. Looking forward to making it again as a main, maybe over sweet potatoes. This was really delicious! I followed the recipe as written and then put it on toast covered with hummus and added roasted red pepper, fresh tomato and feta crumbles with a final drizzle of olive oil.
Thank you for sharing! I served this as an entree over roasted crispy smashed baby gold potatoes and roasted cauliflower and it was so delicious, satisfying, filling, and super easy. I used plain hummus but plan on making it many more times using some of your different hummus recipes for flavor variations.
This is a keeper for sure! Thank you! Another great recipe, enjoying this right now! Skipped maple syrup all together and added some fresh jalapeño to shallots and garlic. Try that people! I especially loved that it was good warm, room temp, and cold.
So low maintenance. Thank you!! We have made this twice as a light summer dinner. I made this recipe last night as a main dish and I can say that it percent works that way too!
Next time I would probably cut back on the dill and use more hummus I love hummus! but it was still very tasty!
So delicious, Miss Dana! We loved them warm but they are also great at room temp. Also had them with avocado on warm wheat bread like a sandwich spread. I may try them with Beluga lentils next time for a change of texture!
Great recipe. I used brown lentils that i soaked for a few hours. So tasty and creamy. I used more maple then recommended. I love and regularly eat all the ingredients you used except tahini, that I have a hard time to develop a tooth for I prefer home made hummus without tahini. So I started by making the sauce first and I have to say the tahini as always overpowers everything.
That wonderful fresh dill that can brighten up any meal had no chance. I will play with he dill and lentil combo and get back to you if I come up with something comment worthy.
Really tasty, really simple recipe. I ended up adding a little more maple syrup than it called for, but I wanted that extra sweetness. I will definitely make this again. Hi, great recipe idea. How on earth though do you remove the pebbles and debris from lentils?
Like you dont have to sit there do you and go through every single little lentil? That thought depresses me greatly :' x. So tasty! I had to modify as I accidentally opened a tin of lentils and then googled lentil dips : Will def make again with dried and do it properly.
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What can I use instead of tahini? Can I make this hummus-style dip ahead of time? What to serve with hummus? A creamy hummus-style spread for sandwiches, or a dip for veggies. Print Recipe Pin Recipe.
Prep Time 0 minutes mins. Cook Time 20 minutes mins. Total Time 20 minutes mins. Course Side Dish. Cuisine Vegan. Servings 4 people.
Calories kcal. Cook Mode Prevent your screen from going dark. Wash and cook the lentils: Rinse the lentils under cold water until the water runs clear. In a medium saucepan, cover the lentils with water to a depth of about 2 inches.
Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook covered for about 15 minutes, or until the lentils are just tender. Drain any excess water using a sieve. Blend ingredients: Place the lentils, tahini, lemon juice, olive oil, garlic, ginger powder, cumin, turmeric, onion powder, and cayenne into a food processor.
Pulse until smooth, adding water as needed until the desired consistency. Season with salt and pepper. For oil-free , substitute the olive oil with water. Cook the lentils until just tender. Use a food processor to make this recipe. A blender does not produce the correct texture. Calories: kcal Carbohydrates: 32 g Protein: 14 g Fat: 9 g Saturated Fat: 1 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 3 g Sodium: 9 mg Potassium: mg Fiber: 15 g Sugar: 1 g Vitamin A: 84 IU Vitamin C: 7 mg Calcium: 52 mg Iron: 4 mg.
Tried this recipe? Print Pin Review. Prep Time 5 minutes mins. Cook Time 20 minutes mins. Total Time 25 minutes mins. Course Appetizer, Dip, Side Dish, Snack, Spread.
Cuisine Indian. Servings 3 Jars. Calories kcal. Ingredients 1 tbsp coconut oil or other vegetable oil for frying 1 onion finely chopped 4 cloves garlic finely chopped 1 tbsp ginger finely chopped 2 tbsp curry powder e. yellow curry Madras or Thai curry paste 1 tbsp tomato paste optional 1 cup g red lentils or yellow lentils 1 ¼ cup ml vegetable broth 7 oz g coconut milk or other dairy-free cooking cream 2 tbsp tahini or peanut butter, cashew butter or almond butter salt and pepper to taste ½ lemon or lime juiced.
To serve optional olive oil sesame seeds parsley or cilantro sweet potato falafel. Place the lentils in a fine-meshed strainer, rinse thoroughly and drain. Heat the coconut oil in a large, deep skillet, saucepan or pot and sauté the onions for minutes until translucent. Pour in vegetable broth and coconut milk and bring to a boil.
Reduce the heat to a simmer, cover and cook for about 15 minutes until the lentils are soft. Then stir in tahini and season with salt, pepper and lime juice. Remove the pan from the heat and let the lentil mixture cool. Then transfer to a blender or use an immersion stick blender and blend until smooth adding more water or coconut milk to the desired consistency if needed.
Garnish the creamy lentil dip with a drizzle of olive oil, sesame seeds and parsley, if desired. Serve with sweet potato falafel or other side dishes.
Notes Spiciness: If you like the dip spicier, you can add more chopped chilies, chili powder or sriracha. You could also use a hot curry powder or red Thai curry paste. For a mild dip, use yellow curry powder or yellow curry paste.
Variations: You can also use other spices and seasoning pastes and add different herbs. Storage: The dip will keep in a sealed jar or container for days in the refrigerator and can also be frozen.
Never miss a delicious dip Sign up. Enjoy all Lentil dips and spreads classic flavors of hummus but Lehtil a twist with this tangy, Superior athletic training programs, Lentil dips and spreads savory sprdads hummus! This lentil dip is flavorful, nutrient-dense, and perfect for enjoying as an appetizer or snack with crackers, bread, and crudites! However, having made a roasted garlic white bean dip earlier this year, I decided to turn to other pulses for creamy dip ideas and came up with this lentil-y twist on a classic. Aka lentil hummus! Looking Lentil dips and spreads an alternative to hummus? This red lentil amd is a tangy and Lentil dips and spreads spread. Perfect spreaads a dip dipd vegetables or chips. It can also be used as a sandwich spread. We were cycling tour in Quebec with our vegan friends, and it was the perfect fuel for our journey. So rich and creamy. This red lentil dip can be used in place of hummus and other vegan dips and spreads.
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