Can you ever really have too many dips in your life? I think not.
Care for one more? I hope so, because I have the simplest, most flavorful Mediterranean-inspired dip loaded with healthy ingredients + protein. It’s the perfect appetizer or snack and can even be converted into a meal.
No, I’m not joking. Let’s get to it.
This recipe was born out of my intense love for all things Mediterranean, as well as my lack of lentil recipes on the blog! Up until now, the only other dishes with lentils are my Kale, Lentil & Roasted Beet Salad, Simple Vegan Stuffing, and 1-Hour Vegan Shepherd’s Pie. Swoon.
Lentils are the unsung hero of plant-based cooking. Besides containing 9 grams protein per 1/2 cup cooked, they’re also high in fiber, B vitamins, iron, and folate, among other benefits. Plus, they cook in less than 30 minutes and take on virtually any flavor you’re craving.
All in all, this dip requires about 30 minutes and only 10 ingredients! Plus, it’s vegan, gluten-free, and perfect with pita chips or vegetables (to keep it gluten free). If you’re a sucker for kalamata olives like me, throw a few on for garnish – it won’t disappoint.
I hope you all love this dip! It’s:
Creamy
Hearty
Zesty
Mediterranean-spiced
Filling
Simple
& Delicious
This would make a lovely appetizer dip when hosting guests or to take along to parties, as it’s portable and delicious at room temperature for hours.
It would also be a nice high protein snack to have around during the week. Or, to make it more substantial, throw it on top of a baked sweet potato or salad for a quick + easy plant-based meal.
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #minimalistbaker on Instagram so we can see. Cheers, friends!
Mediterranean Lentil Dip
Ingredients
LENTILS
- 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
SHALLOT + GARLIC
- 1 Tbsp olive oil
- 2 medium shallots (thinly sliced)
- 2 large cloves garlic, minced (2 large cloves yield ~1.5 Tbsp)
SAUCE
FOR SERVING / GARNISH optional
- Fresh chopped parsley
- Pita chips* or crackers
- Vegetables
- Chopped kalamata olives
- Baked sweet potato
Instructions
- 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.
Notes
*For more tips on cooking lentils, see this helpful article from The Kitchn.
*This recipe is inspired by both Mediterranean and Middle Eastern ingredients and flavors. You can learn more about the origins of hummus and tahini by following the links.
*Nutrition information is a rough estimate calculated without any additional toppings or sides.
Jen Beddia says
Looks delicious! Can i use pre-cooked canned brown lentils?
Hi Jen, we haven’t tried this with canned lentils, but we think it would work as long you drain and rinse them! Let us know if you try it!
Nancy says
One of the best dips I’ve ever tasted. Easy and even quicker using canned lentils.
We’re so glad you enjoyed it, Nancy! Thanks so much for the lovely review!
Jolene says
Can you use canned lentils for this? Also, is it served warm?
Looks so yummy!
Hi Jolene! We haven’t tried this with canned lentils but we think it would work, and yes! We like it served slightly warm.
Stephanie says
Loved this! I was a little skeptical as I was making it, because lentil dip did not sound like a good idea. But it was great! I thought the chopped kalamatas on top really made it. Looking forward to making it again as a main, maybe over sweet potatoes.
Lovely! thanks for sharing, Stephanie!
Kimberly Arbuthnot says
This was really delicious! I followed the recipe as written and then put it on toast covered with hummus and added roasted red pepper, fresh tomato and feta crumbles with a final drizzle of olive oil. YUM! My next toast (tomorrow because I can’t wait too long it was so good) will start with a layer of olive spread for a more pungent flavor. Thank you for sharing!
Wow, love that idea, Kimberly! Thanks so much for sharing! xo
Jennifer says
I served this as an entree over roasted crispy smashed baby gold potatoes and roasted cauliflower and it was so delicious, satisfying, filling, and super easy. I used plain hummus but plan on making it many more times using some of your different hummus recipes for flavor variations. This is a keeper for sure! Thank you!
Whoa sounds next level! Thanks for sharing, Jennifer!
Olivia says
Another great recipe, enjoying this right now! It turned out chunkier than I wanted (thinking next time I’ll cook the lentils for a few more minutes and thin the sauce more!) maybe I’ll add some spice as well :)
EM says
perfect for pandemic food, feels fun to eat & has very basic ingredients. made herby crackers from sourdough discard for this dip & made us so happy. thanks!! <3
Emilia says
Obsessed. Skipped maple syrup all together and added some fresh jalapeño to shallots and garlic. Try that people! <3
Esra says
What can I replace hummus with cause I don’t have it on hand always
Hmm I’m not sure, Esra! If you experiment with substitutions, report back on how it goes.
Sarah says
I can’t stop eating this! I made it for a party and am so glad I made extra because it’s spectacular. I especially loved that it was good warm, room temp, and cold. So low maintenance. Thank you!!
Jenny says
ADDICTIVE. We have made this twice as a light summer dinner. We seriously can’t stop eating it!
Danielle says
I made this recipe last night as a main dish and I can say that it 100 percent works that way too! Next time I would probably cut back on the dill and use more hummus (I love hummus!) but it was still very tasty!
Danielle says
Just a quick note regarding the rating feature: I clicked four stars but it showed up as five and wouldn’t let me click any other number of stars. Just so you’re aware and can make the necessary adjustments.
Thanks for letting us know, Danielle! We’ll look into it!
Shane says
So delicious, Miss Dana! We loved them warm but they are also great at room temp. Also had them with avocado on warm wheat bread like a sandwich spread. I may try them with Beluga lentils next time for a change of texture!
TonyXx says
Great recipe. I used brown lentils that i soaked for a few hours. So tasty and creamy. I used more maple then recommended.
Johanna says
I love and regularly eat all the ingredients you used except tahini, that I have a hard time to develop a tooth for (I prefer home made hummus without tahini). So I started by making the sauce first and I have to say the tahini as always overpowers everything. That wonderful fresh dill that can brighten up any meal had no chance. I will play with he dill and lentil combo and get back to you if I come up with something comment worthy.
Jenny says
Absolutely delicious!!!
Emily says
I’m not sure if you realize this or not, the video has been taking down now but there was a vegan youtuber named kalel who literally took this exact recipe and said it was her own and made a video with it giving you no credit
April says
Really tasty, really simple recipe. I ended up adding a little more maple syrup than it called for, but I wanted that extra sweetness. I will definitely make this again.
ana says
Hi, great recipe idea. How on earth though do you remove the pebbles and debris from lentils? Like you dont have to sit there do you and go through every single little lentil? That thought depresses me greatly :'( x
It must depend on where you’re buying them, but mine never have pebbles!
Michelle says
So tasty! I had to modify as I accidentally opened a tin of lentils and then googled lentil dips :) Will def make again with dried and do it properly.
Planete says
I just made it and I think it’s very delicious! It’s a keeper for sure. Thank for sharing such amazing recipes.
Ana @ Ana's Rocket Ship says
Mmmm….. You can eat this straight out the bowl with a spoon can’t you?
Christine says
Planning to make this for a get together tomorrow night but I won’t have time to cook prior…. should the dip be served warm or cold? Thinking I could make cook everything then heat up a pan with the sauce and throw the lentils in right before? Unless cold is okay! Thanks!
Christine says
Ended up reheating the dip for the party and it turned out GREAT! It was a huge hit. I served it with pita, jalepeno mary’s gone crackers (ah-mazing), and cucumber. Would definitely make again. Quick, simple and absolutely delish!
Keri Ann says
I ate this on top of mixed greens for dinner, with pita chips crushed on top… Perfect, easy meal! I dipped some carrot sticks in it as well and it was equally as delicious. Thanks for the recipe!
Christine says
Oooh that’s an amazing idea! Thanks Keri Ann!
Barbara says
Dana! I can’t rate this recipe, because it’s OFF THE CHART!! So delicious. It’s even amazing without the sauce. Next time, I’m going to double this recipe, so I have some to eat during the week; maybe wraps with this dip and fresh spinach. Or, a simple salad with this dip piled on top. Thanks for another “keeper!”
So kind! Thanks Barbara!
jim says
Making this tonight (I’m not so good in the kitchen).. wish me luck
Jennifer says
Looks amazing, but unfortunately my daughter is allergic to sesame and tree nuts (tahini) — any thoughts on what might be a good substitute? My sesame-free hummus just isn’t the same.
Nadia@maisontravers says
This sounded so delicious, I made it for lunch and ate it as a side salad with grilled chicken. Delicious!!!
Whoop! So glad you liked it, Nadia!
Tarra says
I make homemade hummus using canned black eyed peas instead of chickpeas due to a chickpea allergy and it tastes nearly identical to traditional hummus.
Molly says
Amazing as always!
Fatima says
This recipe is delicious! I turned it into a light dinner by placing spoonfuls in a lettuce wrap.Thank YOU
Velvet & Vinegar says
Dips are awesome and this one sounds pretty good, as it is vegan and healthy.
Megan @ Skinny Fitalicious says
This looks so good! I fall for anything with lentils.
Lisa | Chocolate Meets Strawberry says
I only have five words: come at me, lentil dip! :D This looks amazing, Dana. And as always, your photgraphy is just stunning. Love it!
Thanks Lisa! xoxo
Amelia says
I adore Mediterranean flavours – this looks perfect!
Caroline says
I’m a bit of a lentil freak…love them so much AND Mediterranean flavors as well. Can’t wait to make this…it’s really lovely.
Liora (Allthingsloveli) says
This looks so delicious! I love the combination of lentils with the hummus and tahini. I actually woke up with a craving for lentils and made them for lunch. I’m so happy I have enough leftover to make this dip!
Mathilde says
Unfortunately I am allergic to lentils but I have to admit this look delicious! Do you have any other option that would taste as good but just without the lentils ?
Have a nice day,
Mathilde
Hmm, perhaps chickpeas?
Madeline @ Teen's Tasty Eats says
I love lentils but have never thought about turning them into a dip!! Will have to try this one!
Monique @ Ambitious Kitchen says
Someday we need to make dip things together (and probably desserts). Love this so much.
Yes and yes. Love your videos lady!
susan / the wimpy vegetarian says
I can’t wait to make this!!
Esther says
Wow – this recipe sounds absolutely delicious. Can’t wait to try it.
KJ | Omnomherbivore says
This looks really good!! Protein packed too by using the lentils! :D Yum!!
Samantha @ThePlantedVegan says
LOVE The idea of adding lentils to hummus!! Can’t wait to try out this combo!
Katrina says
The more dips, the better. For real!!! This looks so good!
Megan says
This looks so good! Love that you left the lentils whole instead of mashing them – it’s so nice to have some texture to a dip!
Lynne says
This recipe is wonderful; after tasting as I made it, I’m not so hungry for dinner.
I also made your hummus recipe first- the microwave cooking one- you’re right; the hummus is rich. Thank you. I’ve already passed the recipes on to a friend.
Tom ~ Raise Your Garden says
Ohhhh, and that’s the whole point. My wife always says that smoothies and dips make great meal replacements when she doesn’t want to make dinner. And the kids love it too. Who doesn’t need a break for the daily grind of making dinner? Lentils are so good for you! Lots of protein so the kids are whining an hour later about being hungry. Yippee Skippee.
So glad! Thanks for sharing, Lynne!