Description
A creamy lentil hummus dip made with red lentils, tahini, lemon, coconut oil, garlic, and warm spices for a smooth and flavorful spread.
Ingredients
1 cup dried red lentils
1/4 cup smooth tahini
3 tablespoons fresh lemon juice
2 tablespoons melted coconut oil
2 garlic cloves
1/2 teaspoon grated fresh ginger
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon turmeric
1/4 teaspoon cardamom
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/2 teaspoon sea salt
Freshly ground black pepper
Water as needed for consistency
Naan, flatbread, or cut vegetables for serving
Instructions
1. Bring a medium pot of water to a boil and add the lentils. Reduce heat and simmer, covered, until tender, about 15 minutes.
2. Drain and let cool for 10 to 15 minutes.
3. Transfer the lentils to a blender with tahini, lemon juice, melted coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, salt, and pepper.
4. Blend until creamy, adding water 1 tablespoon at a time until smooth.
5. Taste and adjust seasonings as desired.
6. Chill until ready to serve.
7. Serve with naan, flatbread, or vegetables.
Notes
The dip will thicken as it chills. If needed, stir in a small amount of water or lemon juice before serving.
Store in an airtight container for up to 5 days or freeze for up to 2 months.
Use as a dip, spread, or base for wraps and bowls.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dip
- Method: Blended
- Cuisine: Mediterranean