Black Lentil "Hummus" Dip

Name: Black Lentil "Hummus" Dip
Prep time: 10 min
Cook time: 8 min
Total time: 15 min
Yield: 6 servings
Ingredients: 2½ cups cooked black lentils; 3 cloves garlic, with the papery outer skin intact; ⅓ cup fresh lemon juice; 2½ Tablespoons Tahini; 3 Tablespoons olive oil; 1-1½ Tablespoons soy sauce; ½ teaspoon ground wild black cumin; ½ teaspoon black pepper; ⅛ teaspoon red pepper flakes; ¼ cup water; sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
6 servings
Calories
165 kcal
Course
Appetizer, Snacks
Cuisine
American

Black Lentil "Hummus" Dip

Finn Russell

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This Black Lentil Dip puts a unique twist on classic hummus. A little smoky and spicy, it makes a great party appetizer and spread for sandwiches and wraps.

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Ingredients

Servings

2½ cups cooked black lentils see Notes
3 cloves garlic, with the papery outer skin intact
⅓ cup fresh lemon juice
2½ Tablespoons Tahini
3 Tablespoons olive oil
1-1½ Tablespoons soy sauce or tamari
½ teaspoon ground wild black cumin or regular cumin; see Notes
½ teaspoon black pepper
⅛ teaspoon red pepper flakes or more to taste
¼ cup water for consistency
sea salt to taste

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Instructions

Preheat the oven to 370°F (188°C), and line a baking sheet with parchment paper. Place the 3 garlic cloves to one side (you can rub them with oil if you like, but I didn't find it necessary). Measure out ¼ cup cooked lentils and place on the baking sheet. Add a generous pinch of salt, and spread out in a single layer. Bake for about 8 minutes or until lentils are crisp and garlic is lightly roasted.
In a food processor, combine the remaining 2¼ cups lentils, tahini, lemon juice, olive oil, soy sauce, black cumin, black pepper, and red pepper flakes. Also peel the roasted garlic and add to the processor. Process until smooth. Add 2 or 3 tablespoon water and blend again.
Taste for seasoning, and add more water or olive oil for consistency as desired.
Garnish your lentil dip with a swirl of olive oil and crispy lentils sprinkled on top. Serve with your favorite raw veggies, crackers, or tortilla chips.

Notes

Cumin: I used the wild black cumin from Rumi (learn more about it here). It's robust, earthy, and nutty. Feel free to use regular cumin if that's what you have. Note that their black cumin isn't the same as nigella sativa, which is also often called "black cumin" (confusing, I know).
Other Lentils: You can also prepare this dip with green or brown lentils. Note that since black lentils are drier and starchier, you won't need as much water, if any.
Store leftover lentil dip in an airtight container in the refrigerator for up to 4 days.