I'm so glad I've discovered this 5-minute lentil dip, it's a super quick recipe, but tastes so good! I usually have a smoothie or oatmeal for breakfast, but I wanted to include something different, that's why I've created this recipe.
Here in the south of Spain the traditional breakfast consists of bread with something savory (extra virgin olive oil, tomato slices or some animal product), orange juice and coffee.
I've been missing a traditional Spanish breakfast lately, so I decided to find a healthier alternative. I'm having a beverage like homemade juice or some plant milk and some bread (a healthy one). I really love the extra virgin olive oil and tomato slices combo, but vegan spreads or dips are great as well.
Hummus is one of my favorite foods in the whole word, so although I (almost) always have some in my fridge, I wanted to try new alternatives, like this one, which has a more intense flavor and is really smooth. You can eat it as a dip with some crudités, bread or tortilla chips, use it to make delicious sandwiches or toasts or as just as a side dish, it's up to you!
Tip:
- Feel free to use any kind of lentils or even other canned or dry legumes.
- We used a jar of sun-dried tomatoes in extra virgin olive oil, but you can also soak the sun-dried tomatoes in some warm water until they're soft to make a lighter version.
- You can use also any nut butter, nuts, seeds or oil instead of the tahini.
- If you don't eat soy, add some sea salt to taste instead of the tamari or soy sauce.
- Add or remove any spice or ingredient you want.
5-Minute Lentil Dip
This 5-minute lentil dip is so tasty and really smooth. Eat it with some crudités, bread or tortilla chips or use it to make delicious sandwiches or toasts.
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 8-10 1x
- Category: Appetizer
- Cuisine: Vegan, Mediterranean
Ingredients
- 15 oz canned or cooked lentils, rinsed and drained (400 g)
- 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
- Place all the ingredients in a food processor or a blender and blend until smooth.
- Keep the lentil dip in the fridge in a sealed container for up to a week.
Nutrition
- Serving Size: ⅛ of the recipe
- Calories: 207
- Sugar: 1.2 g
- Sodium: 143.1 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Carbohydrates: 33.8 g
- Fiber: 6.1 g
- Protein: 13.3 g
Keywords: lentil dip, vegan dip
James says
What quantity of dried lentils would you use? And which colour/type?
Adriana @ Simple Vegan Blog says
Hi James! Use 1⁄3 of the amount of cooked lentils if you are using dried lentils 🙂
Milica says
Made it many times. It tastes absolutely perfect.
★★★★★
Iosune Robles says
Hi Milica! So glad you liked it 🙂
Stacy Kratt says
I see that you gave some alternative ingredients. I am allergic to tomatoes. Have you ever tried it without tomatoes?
Iosune Robles says
Hi! Maybe you can try to substitute it by red pepper 🙂 Hope you like it!
Kathleen says
I'm trying to eat less meat, and this spread on toast makes a perfect lunch. I'll enjoy it for breakfast, also. Thank you for the recipe.
★★★★★
Iosune Robles says
Hi Kathleen 🙂 That is a great idea! Thank you for your comment!
Nosheen says
I made this recipe for my 2 1/2 year old twins. I was looking for something different, other than traditional hummus, to spice up their snack time. I made a batch 2 days ago hoping to freeze at least half but my little one spooned it up, every last drop . I am now making some more for the third time. My daughter was asking for more this morning but I had only just cooked up some lentils for recipe.
This dip is definitely our go to recipe now.
★★★★★
Iosune Robles says
Hi Nosheen, so glad you loved it 🙂 Have a nice day!
Julia Ricci says
I needed a quick healthy supper and didn’t have my usual stash of hummus in the fridge so found your recipe in a quick search. Thanks so much for all the suggestions for alternatives - I used cannellini beans, sun-dried tomatoes and cashew nut butter with the soy sauce, garlic powder and cumin and it was delicious!
★★★★★
Iosune says
Hi Julia! You're so welcome 🙂
Alec Kones says
Absolutely fantastic and all my family and friends love it too!
★★★★★
Iosune says
Hi Alec! I'm so happy to hear that 🙂
gloria of Veghead, Etc. says
Thanks so much for posting this spread recipe. I brought it to a potluck, and it was a hit (served with cucumber slices and thin toasted slices of a favorite bread that's topped with sunflower seeds).
I love cooked red lentils for dips because they are already the consistency of a spread—no need to use a food processor or blender. We like complexity, so I added turmeric powder, caraway seeds, nutritional yeast, and black pepper to the red lentils. Yum!
So happy I found your blog. Very inspiring.
-gloria
gloria of Veghead, Etc. says
I meant to say that I followed your recipe and plus added the turmeric, caraway, nutritional yeast (my new favorite ingredient), and pepper.
Iosune says
Hi Gloria! Sounds amazing 😉
Galeta Peck says
I love this blog. I'm not vegan but I don't eat much meat and dairy either, so sometimes I struggle to make myself really delicious and healthy food. This site seems like it's crafted with a lot of dedication and love. Hope you keep this up!
Xx C
Iosune says
Hi Galeta! Thanks a lot for your kind words 🙂 Have a beautiful day!
Sienna Scheid says
I'm so glad I found this recipe! I love hummus too but I'm intolerant to chickpeas (gah!) I need to take digestive enzymes, which let me eat up to a few spoonfuls. But I love lentils and can't wait to try this replacement! Thank you!
Iosune says
Hi Sienna! Thanks a lot 😀 I hope you enjoy the recipe!!! Have a nice day!