Vegan Mediterranean Lentil Dip

The simplest, most flavourful Mediterranean lentil dip loaded with healthy ingredients and protein. It’s the perfect appetizer or snack and can even be converted into a meal.

It makes a lovely appetizer dip when hosting guests or to take along to parties, as it’s portable and delicious at room temperature for hours. Or, to make it more substantial, throw it on top of a baked sweet potato or salad for a quick + easy plant-based meal.

Makes 6 portions

You’ll need:

LENTILS
192g dry green lentils (well rinsed, pebbles/debris removed)
480ml water
1/4 tsp sea salt and black pepper (to taste)
1 tsp maple syrup
1 tsp lemon juice
2 tsp olive oil

SHALLOT + GARLIC
15ml olive oil
40g shallots (thinly sliced)
9g garlic, minced (2 large cloves yield ~1.5 Tbsp)

SAUCE
80g hummus (DIY or store-bought)
45g tahini
10g fresh dill, chopped (or sub 2 tsp dried per 3 Tbsp fresh)
1/2 tsp maple syrup
30ml lemon juice (1 lemon yields ~2 Tbsp)
Water (to thin)

FOR SERVING / GARNISH (optional)
Fresh chopped parsley
Pita chips* or crackers
Vegetables
Chopped kalamata olives
Baked sweet potato

Here’s how:

Add lentils and water to a saucepan and bring to a rolling boil over medium high heat. Then reduce heat to medium/medium-low, or until a mild simmer is achieved.
Cook for 20-30 minutes, or until most liquid is absorbed and the lentils are tender and not mushy, or ‘al dente.’ (Mine only took about 18 minutes.)
Strain to remove any remaining water, then return lentils to saucepan off heat. Season with salt and pepper, maple syrup, lemon juice, and olive oil. Stir to coat. Sample and adjust seasonings as needed. You want them to be flavorful on their own, and not bland, so don’t be shy.
While lentils are cooking, heat a skillet over medium heat. Once hot, add olive oil and shallots and stir. Cook for 2-3 minutes, or until slightly softened. Then add garlic and cook for 1-2 minutes more, or until just lightly golden brown. Remove from heat but leave in skillet.
To prepare sauce, add hummus, tahini, dill, maple syrup, and lemon juice to a mixing bowl and whisk to combine. Then thin with hot water until slightly thick but pourable (see photo). Taste and adjust seasonings as needed.
Add cooked, seasoned lentils to the skillet with the garlic and shallot. Add sauce and stir to combine.
Serve immediately, garnished with fresh parsley or dill, pita chips or crackers, or vegetables (optional).
Best when fresh, though leftovers keep stored in the refrigerator for 2-3 days. While this makes a great appetizer or snack dip, it would also be delicious over a baked sweet potato or salad for more of a meal.

Did you know?

Lentils are the unsung hero of plant-based cooking. Besides containing 9 grams protein per 1/2 cup cooked, they’re also high in fibre, B vitamins, iron, and folate, among other benefits. Plus, they cook in less than 30 minutes and take on virtually any flavour you’re craving.

Original source: https://minimalistbaker.com/