Lentil Hummus, Dips, and Spreads

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 more affordable while still providing fat.

Introduce the concept of lentil dips and spreads.

Mention the variety of lentil dip flavors and toppings.

Explain that you can use either whole or split lentils, noting that split lentils will puree smoother than whole lentils.

Cook split red and whole green lentils and strain out some cooking liquid.

Puree each type of lentil separately until smooth, adding liquid if needed.

Make the first dip by blending split red lentil puree, sundried tomatoes, canola oil, and garlic until smooth; season to taste and set aside.

Saute onions and fennel in canola oil, then add garlic and continue to sauté until fragrant.

Blend the sautéed aromatics with whole green lentil puree, lemon juice, ground anis seed, tahini, and salt; season to taste.

Prepare pickled lentils by boiling pickling brine, then cooling it and adding cooked split red and whole green lentils; allow to marinate overnight.

Cook and drain split red lentils, spread them on a sheet pan, and roast at 360°F for about 18 minutes until crispy; cool and set aside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens