Name: Mediterranean Lentil Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Ingredients: 1 cup dry green lentils ((well rinsed, pebbles/debris removed)); 2 cups water; ~1/4 tsp each sea salt and black pepper ((to taste)); 1 tsp maple syrup; 1 tsp lemon juice; 2 tsp olive oil; 1 Tbsp olive oil; 2 medium shallots ((thinly sliced)); 2 large cloves garlic, minced ((2 large cloves yield ~1.5 Tbsp)); 1/3 cup hummus (DIY or store-bought); 3 Tbsp tahini; 3 Tbsp fresh dill, chopped ((or sub 2 tsp dried per 3 Tbsp fresh)); 1/2 tsp maple syrup; 2 Tbsp lemon juice ((1 lemon yields ~2 Tbsp)); Water ((to thin)); Fresh chopped parsley; Pita chips* or crackers; Vegetables; Chopped kalamata olives; Baked sweet potato

From the recipe box

Mediterranean Lentil Dip

Yield6

Prep10 min

Cook20 min

Total30 min

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Ingredients

0 of 20 gathered

Step by step

Method

5 steps

1
Bring the lentils and water to a boil, then simmer uncovered 17 to 20 minutes, until tender but not mushy. Drain and toss with the salt, pepper, 1 tsp maple syrup, 1 tsp lemon juice, and 2 tsp olive oil.
2
Heat 1 Tbsp olive oil in a skillet over medium. Cook the shallots 4 to 5 minutes, until golden, then add the garlic for 1 minute.
3
Whisk the hummus, tahini, dill, 1/2 tsp maple syrup, and 2 Tbsp lemon juice, adding water a little at a time until it's pourable.
4
Spread the lentils in a shallow dish, scatter the shallots and garlic over them, and drizzle with the dill sauce.
5
Top with parsley and olives and serve with pita chips, crackers, vegetables, or baked sweet potato.

Mediterranean Lentil Dip