Description
This Mediterranean Lentil Dip is a flavorful and healthy appetizer combining tender green lentils, garlic, shallots, tahini, and fresh herbs. Perfect as a dip with pita chips or vegetables, or served over baked sweet potatoes or salads for a wholesome meal. Ready in just 30 minutes, it’s a delicious way to enjoy Mediterranean-inspired flavors.
Ingredients
Lentils and Seasoning
- 1 cup dry green lentils (well rinsed, pebbles/debris removed)
- 2 cups water
- ~1/4 tsp sea salt (to taste)
- ~1/4 tsp black pepper (to taste)
- 1 tsp maple syrup
- 1 tsp lemon juice
- 2 tsp olive oil
Sautéed Aromatics
- 1 Tbsp olive oil
- 2 medium shallots (thinly sliced)
- 2 large cloves garlic, minced (about 1.5 Tbsp)
Dipping Sauce
- 1/3 cup hummus (DIY or store-bought)
- 3 Tbsp tahini
- 3 Tbsp fresh dill, chopped (or substitute 2 tsp dried dill)
- 1/2 tsp maple syrup
- 2 Tbsp lemon juice (about 1 lemon)
- Water (to thin sauce)
To Serve
- Fresh chopped parsley or dill
- Pita chips or crackers
- Vegetables (optional, for dipping)
- Chopped kalamata olives (optional garnish)
- Baked sweet potato (optional, for serving)
Instructions
- Cook Lentils: Add lentils and water to a saucepan and bring to a rolling boil over medium-high heat. Reduce heat to medium or medium-low to maintain a gentle simmer.
- Simmer Lentils: Cook lentils for 20-30 minutes until most of the liquid is absorbed and the lentils are tender but hold their shape, like ‘al dente.’ Drain any excess water.
- Season Lentils: Return drained lentils to the saucepan off heat. Stir in salt, pepper, maple syrup, lemon juice, and olive oil to coat the lentils evenly. Taste and adjust seasonings as needed to ensure flavor.
- Prepare Aromatics: While lentils cook, heat olive oil in a skillet over medium. Add sliced shallots and cook for 2-3 minutes until slightly softened. Add minced garlic and cook an additional 1-2 minutes until lightly golden. Remove skillet from heat but keep aromatics in the pan.
- Make Sauce: In a mixing bowl, whisk together hummus, tahini, chopped dill, maple syrup, and lemon juice. Gradually add hot water to thin the sauce to a slightly thick but pourable consistency. Adjust seasoning to taste.
- Combine Dip: Add the cooked and seasoned lentils to the skillet with garlic and shallots. Pour in the prepared sauce and stir to fully combine all ingredients evenly.
- Serve: Transfer the dip to a serving dish. Garnish with fresh chopped parsley or dill. Serve immediately with pita chips, crackers, or fresh vegetables. Optionally, top with chopped kalamata olives or serve alongside baked sweet potato.
- Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Best enjoyed fresh.
Notes
- Lentils should be cooked until tender but not mushy for the best texture.
- Adjust the thickness of the sauce by adding water gradually to reach desired consistency.
- The dip can be served as an appetizer, snack, or over baked sweet potatoes or salads for a full meal.
- Use fresh herbs for brighter flavor; dried herbs can be substituted but in lesser quantity.
- Leftovers keep well refrigerated for a few days.
- Maple syrup adds a subtle sweetness balancing the savory flavors—adjust based on preference.
