Protein-Packed Black Lentil Dip – So Good, You’ll Lick the Bowl!

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly substitute.

Rinse the lentils well and pressure cook with 1.5 cups water for 3 whistles on medium heat, then simmer for 15 minutes. Alternatively, boil lentils in 3 cups water for 25 minutes or until tender. Drain any excess water.

Roughly chop garlic, pearl onion, and green capsicum/green pepper and set aside.

Heat olive oil in a pan, add cumin seeds and let them crackle. Then add garlic, onions, and green pepper, sautéing for 2-3 minutes.

Add sesame seeds (white or black) to the pan and roast for a minute. Skip this step if using tahini.

In a food processor or blender, combine cooked lentils, the sautéed aromatics, lemon juice, salt, pepper, and ½ cup water. Blend for 2 minutes.

If using tahini, add it now and blend again for 1 minute until creamy.

Transfer the dip to a bowl, drizzle with olive oil, and garnish with coriander leaves, a pinch of salt, and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens