This smoky and delicious lentil dip is a savoury and protein-packed spread made from blended lentils and spices. Perfect as a healthy snack or appetizer.
Want to shake up your hummus routine?
This one is a fun twist!
Made with lentils instead of chickpeas, this lentil dip is bursting with flavour despite using just a handful of ingredients.
Plus, it’s naturally vegan and gluten-free, making it suitable for most eaters.
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Ingredients + Substitutions
Here’s everything you’ll need to make this tasty and smoky lentil dip.
- Red lentils: Use dried red lentils and cook them in broth for added flavour. If you do not have dried on hand, you may use a can of lentils instead.
- Tahini: Your tahini should be smooth and drippy. If it's very thick, you may want to add a little extra liquid.
- Apple cider vinegar: For a slight tang, or use lemon juice.
- Garlic: Use fresh garlic cloves over powder whenever possible for the best flavour.
- Spices: Smoked paprika, cayenne pepper, salt and black pepper make a delicious combo. For extra spicy, double up on the cayenne pepper.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the cooked lentils and all remaining ingredients to your food processor.
Then process until completely smooth, adding water if needed for a thinner dip.
Serve your lentil dip warm or refrigerate it for 1 hour or longer before serving.
How to serve it
Serve this red lentil hummus recipe in a bowl with all your favourite dippers.
- Raw veggies like carrots, celery, cucumber, and cherry tomatoes.
- Pita chips, crackers, naan bread, pretzels, and tortilla chips.
- Use this lentil dip as a spread for sandwiches, wraps, and burgers.
- You may garnish the dip bowl with a sprig of parsley or cilantro or a drizzle of extra virgin olive oil if you’d like.
- Or, thin out the dip with more water or broth and use it as a pasta sauce.
Equipment
I use this Cuisinart food processor but you may also use a smaller blender or magic bullet to process the lentil dip.
However, I prefer a food processor to transfer the dip more easily.
Storage
Keep leftovers in the refrigerator for 3-4 days in an airtight container.
To freeze it, use an airtight container and keep it in your freezer for up to 3 months.
Expert Tips
- Cook the lentils in vegetable broth, not water, for the best flavour. If you don’t have broth on hand, try making our delicious bouillon mix.
- If you must use water, be sure to add extra seasoning, to taste.
- If using canned lentils, increase the seasoning to make up for the loss of vegetable broth.
More delicious dips
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- ⅔ cup split red lentils dried
- 2 cups vegetable broth
- 3 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 2 cloves garlic
- 1 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- salt + pepper to taste
Instructions
- Rinse and sort your lentils to discard any rocks or debris. Then place them in a small saucepot with the vegetable broth. Bring it to a boil, then reduce heat and simmer until cooked through, approx. 8 minutes.
- Drain the lentils but reserve the cooking water in case needed to thin out the lentil dip.
- Transfer the cooked lentils to your food processor and add all the remaining ingredients. Blend until completely combined, adding 1-2 tablespoons of the lentil water if needed for a thinner dip. (Keep in mind that the lentils will continue to absorb liquid and the dip will thicken as it sits.)
- Taste for salt and pepper and add if needed. Then serve your dip warm or refrigerate it for 1 hour or longer before serving.
Notes
- Cook the lentils in vegetable broth, not water, for the best flavour. If you don’t have broth on hand, try making our delicious bouillon mix.
- If you must use water, be sure to add extra seasoning, to taste.
- If using canned lentils, increase the seasoning to make up for the loss of vegetable broth.
Kip says
What is the measurement of lentils if using canned? Thank you
Rosa says
Use approximately 1.75-2 cups of cooked or canned lentils and omit the cooking broth. Canned lentils will have less flavour than lentils cooked in broth, so taste the dip and adjust the seasoning to your taste. Enjoy!
Sue says
This recipe is so wonderful Rosa; I don’t understand why it doesn’t have tons of great reviews. It is quick and simple to make, uses kitchen staples, is full of delicious flavor and, of course, it’s healthy. We love, love, love it! Thanks .Rosa
Rosa says
You’re most welcome, Sue! Thanks so much for taking the time to leave a review! 🙂
Kate Sanchez says
Just wondering about the fiber content
Rosa says
Hi Kate, there’s 10 grams of fiber per serving. (Approx 1/4 of the dip)