Description
A quick and flavorful 5-minute lentil dip made with lentils, sun-dried tomatoes, tahini, and a blend of spices. This healthy and easy-to-make dip is perfect as a snack, appetizer, or spread and can be stored in the fridge for up to a week.
Ingredients
Dip Ingredients
- 15 oz canned or cooked lentils (rinsed and drained)
- 10 sun-dried tomatoes (3 oz or 95 g)
- 2 tbsp tahini
- 2 tbsp water
- 1 tbsp tamari or soy sauce
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- The juice of one lemon
Instructions
- Prepare Ingredients: Rinse and drain the canned lentils thoroughly to remove any excess sodium and liquid, ensuring a smoother texture for the dip.
- Blend Ingredients: Place the rinsed lentils, sun-dried tomatoes, tahini, water, tamari or soy sauce, ground cumin, garlic powder, onion powder, and lemon juice into a food processor or blender. Blend all ingredients until you achieve a smooth, creamy consistency.
- Store the Dip: Transfer the lentil dip to a sealed container and refrigerate. The dip can be kept fresh in the fridge for up to one week.
Notes
- Use tamari for a gluten-free version; soy sauce contains gluten.
- Adjust water quantity to achieve desired dip consistency.
- Serve as a spread for bread, a dip for veggies, or a flavorful addition to wraps and sandwiches.
- Sun-dried tomatoes packed in oil can be drained if you want a less oily dip.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
