Red Lentil Dip
Red Lentil Dip
Total Time: 20 minutes
Makes: 6 servings
I love the bright color of red lentils; it perfectly goes along with warm, cozy fall nights. Inspired by one of my all-time favorite dip, hummus, I created this super creamy, delicious dip using red lentils. when blended, cooked lentils, become super creamy, an ideal texture for a dip. Seasoned with tahini and flavored with sundried tomatoes and tomato paste, this dip checks off all the boxes for what I consider an excellent mezze.
For the texture, I wouldn’t use green lentils because red lentils are creamier and hold up better in dips! So, try to use red lentils if you can. They are the sweetest and nuttiest of the lentils after all!
INGREDIENTS
2 cup red lentil, cooked
1/4 cup tahini
2 garlic cloves, peeled
6 sundried tomatoes in oil
2 tbsp tomato paste
2 tsp hot sauce
1 lemon, juiced
INSTRUCTIONS
Add all the ingredients into a food processor. Pulse until smooth, and fully combined. Make sure to scrape the sides of the food processor.
Adjust the consistency by adding ice water. Season with salt. Serve the dip with crudités and pita.