Appetizers & Snacksminimalistbaker4.8
Mediterranean Lentil Dip
Creamy, Mediterranean-inspired lentil dip with sautéed garlic and shallots plus a 2-minute garlic-dill sauce. A protein-packed, vegan and gluten-free appetizer or side dish.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Minimalist Baker📖 minimalistbaker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●skillet
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
Add lentils and water to a saucepan and bring to a rolling boil over medium high heat. Then reduce heat to medium/medium-low, or until a mild simmer is achieved.
water2 cupsWater (to thin)
2
Cook for ⏱️ 20-30 minutes, or until most liquid is absorbed and the lentils are tender and not mushy, or 'al dente.' (Mine only took about ⏱️ 18 minutes.)
3
Strain to remove any remaining water, then return lentils to saucepan off heat. Season with salt and pepper, maple syrup, lemon juice, and olive oil. Stir to coat. Sample and adjust seasonings as needed. You want them to be flavorful on their own, and not bland, so don't be shy.
water2 cupsWater (to thin)maple syrup1 tsptsp maple syrup1/2lemon juice1 tsplemon juice (1 lemon yields ~2 Tbsp)2 Tbspolive oil1 Tbsp
4
While lentils are cooking, heat a skillet over medium heat. Once hot, add olive oil and shallots and stir. Cook for ⏱️ 2-3 minutes, or until slightly softened. Then add garlic and cook for ⏱️ 1-2 minutes more, or until just lightly golden brown. Remove from heat but leave in skillet.
olive oil1 Tbspmedium shallots (thinly sliced)2
5
To prepare sauce, add hummus, tahini, dill, maple syrup, and lemon juice to a mixing bowl and whisk to combine. Then thin with hot water until slightly thick but pourable (see photo). Taste and adjust seasonings as needed.
tahini3 Tbspfresh dill, chopped (or sub 2 tsp dried per 3 Tbsp fresh)3 Tbspmaple syrup1 tsptsp maple syrup1/2lemon juice1 tsplemon juice (1 lemon yields ~2 Tbsp)2 Tbspwater2 cupsWater (to thin)
6
Add cooked, seasoned lentils to the skillet with the garlic and shallot. Add sauce and stir to combine.
7
Serve immediately, garnished with fresh parsley or dill, pita chips or crackers, or vegetables (optional). Best when fresh, though leftovers keep stored in the refrigerator for 2-3 days.
fresh dill, chopped (or sub 2 tsp dried per 3 Tbsp fresh)3 TbspVegetables
8
While this makes a great appetizer or snack dip, it would also be delicious over a baked sweet potato or salad for more of a meal.
Baked sweet potato
Nutrition Facts
calories
222 kcal
fat Content
9.2 g
serving Size
1 one-third-cup servings
fiber Content
11.6 g
sugar Content
1.9 g
sodium Content
160 mg
protein Content
10.9 g
carbohydrate Content
25.9 g
saturated Fat Content
1.3 g
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