This smoky red lentil dip is your new hummus! This easy spreadable is quick, easy to prepare, with delicious smoky and spicy flavors. Served with raw veggies or pita bread, it’s the ultimate party food made healthy!
Whether it’s summertime or any other time of the year, there’s always a good reason to throw a party, picnic or any other celebration with friends or family. For all these occasions, party foods are always a must, and among them all we often find a classic guacamole and a bowl of hummus. I love them both, but let’s elevate our party game a little and make a smoky red lentil dip for a change!
Smoky red lentil dip: the ultimate healthy party food!
I first heard of this recipe about a year ago when listening to a food podcast while breastfeeding baby L. at the same time. I wrote the chef’s recipe briefly and gave it a try a little later. It turned out… ok but not as good as I expected. So I worked on the recipe a little bit more, trying to figure out how to elevate the flavors out of this dip, and after a few trials I got the perfect smoky red lentil dip recipe.
This red lentil dip is packed with smoky flavors and delicious spices, with a rich, creamy texture. Naturally vegan, gluten-free, loaded with fiber and overall super healthy, it’s the kind of dip that was missing on your appetizer board!
Ingredients for red lentil dip
- Red lentils. Do not go for any other variety of lentils for this recipe.
- Garlic. I use one or two cloves garlic, depending on their size (a large one or two small ones).
- Tomato paste. It helps enhance the flavors in the dip and brings a nice smoky taste.
- Olive oil. Choose extra virgin olive oil.
- Cumin. I use ground cumin in the recipe (not seeds).
- Smoked paprika. For the smoky flavors!
- Lemon juice, from freshly squeezed lemons.
- Salt and pepper. Don’t forget them! Season, then taste and adjust seasoning as needed.
What’s the difference with red lentil hummus?
I call it red lentil dip and I insist on the fact this is not a hummus. So what’s the difference if you ask me? Except of course the fact that a hummus traditionally features chickpeas and this dip red lentils, a hummus recipe also has the particularity to be prepared with tahini (and lemon), which I do not use in this dip.
The use or not of tahini really indicates that one recipe can be labelled “hummus” (with the use of tahini), and the other one a dip (without tahini). If you want to make red lentil hummus, I suggest you use a classic hummus recipe and simply replace chickpeas with red lentils.
What to serve with red lentil dip?
Like for any dip or hummus recipe, simply make it the center of your appetizer table and bring together an assortment of chips, toasted pita bread, homemade multiseed crackers, and any possible crunchy raw vegetables. Among my favorite ones, you can find carrot sticks, cucumber slices or sticks, radishes, raw cauliflower, etc.
More dips and hummus you’ll love:
- Baba Ganoush
- Roasted Red Pepper Hummus
- Harissa Cauliflower Walnut Dip
- Roasted Beet Pesto
- Carrot and Turmeric Hummus
- Roasted Cauliflower Hummus
Smoky Red Lentil Dip
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 1 bowl 1x
- Category: Appetizer
- Diet: Vegan
This smoky red lentil dip is your new hummus! This easy spreadable is quick, easy to prepare, with delicious smoky and spicy flavors.
Ingredients
- 1 cup (190g) dried red lentils, rinsed
- 2 cups water, to cook the lentils
- 2 Tablespoons olive oil
- 1 Tablespoon lemon juice, freshly squeezed
- 1 Tablespoon tomato paste
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground pepper
Instructions
- Place rinsed lentils in a medium saucepan and cover with 2 cups water. Cook on high heat, and when it starts boiling, reduce the heat to low, cover and cook until cooked through, about 10-15 minutes, until cooked through (time can vary depending on the lentils). Drain and cool for 15 minutes.
- Transfer to a food processor, add all the other ingredients and pulse a few times, until perfectly smooth. If the mixture is too thick, add water, 1 Tablespoon at a time, to blend into a creamy consistency. Taste and adjust the seasoning as needed. Chill in the refrigerator until ready to use.
Did you make this recipe?
Lastly, if you make this Smoky Red Lentil Dip, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Rosie
This dip is lovely, I prefer the consistency over Hummus, used my mini chopper and it blended up well. I used garlic powder instead and added some aromat. I did add more water when cooking the lentils and let it cool down overnight.