The results are a light, healthy, bright, tangy, garlicky, creamy-smooth dip perfect for dipping and spreading. And all you need to do is cook the lentils, then throw everything in a blender until smooth. Add some water to reach your desired consistency, and voilà.

Best of all, while both lentils and chickpeas are rich in fiber, resistant starch, plant-based protein, and several vitamins, minerals, and antioxidants, lentils still have the edge. For example, they contain 18 grams of protein per cup of cooked lentils, compared to the 15 grams found in chickpeas.

They also contain higher levels of iron and B vitamins. Why not also check out my lentil recipes for 2-ingredient lentil tortillas or lentil protein bread?

Rely on 8 simple, inexpensive, pantry-friendly ingredients to pull together this lentil hummus recipe. What Else Could I Add?

You could also garnish the lentil dip with sweet paprika. For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below. Preparing this lentil dip recipe is super simple and requires just a few steps.

Before starting, rinse the lentils and sort through them to remove any pebbles or debris. Store : Store any leftover lentil hummus in an airtight container in the refrigerator for days. Add some water to the dip if it thickens too much as it chills. Drizzling a thin layer of olive oil over the dip can help to maintain its freshness for the maximum period.

Thaw the dip in the refrigerator overnight before enjoying it again. You can also enjoy this as lentil spread within sandwiches, bagels, and wraps or as part of a nutrient-dense salad bowl. Using canned lentils should work, but it will be less flavorful as I like to cook the dried lentils in veg stock with bay leaves.

Nutrition information is an estimate and has been calculated automatically. Love this recipe but I want to make it to take to a cottage with friends and am wondering how long it will last in the fridge? I had something similar at book club recently, so I went looking for a recipe. I made this version recently, and it was pretty delicious.

The black currants really make this dish. However, I might try using white wine vinegar or lime juice or maybe both? to brighten up the flavour a wee bit next time. Also, it lasts easily for a week in my fridge.

Hi I wold like to make this recipe but currants are not common where I live. Can you suggest something to substitute for the currants? Thank you! This site uses Akismet to reduce spam. Learn how your comment data is processed.

Made by Bluchic. Save Recipe. Prep Time. Total Time. Linda Nedilsky January 24, at PM 6 years ago. Margo June 12, at PM 6 years ago. Gloria Dean September 13, at PM 5 years ago. Claudia's Cookbook September 13, at PM 5 years ago. Jen March 7, at PM 3 years ago. Luisa July 23, at PM 3 years ago. Nancy Jacobson January 11, at PM 2 years ago.

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for a large party you can use the entire bag. I typically use ½ a pound. Separate these babies by giving them a quick rinse and prepare the bruschetta. Rough chop about of your best tomatoes, lots of basil leaves, olive oil and spices.

You can do this in a blender, and pulse until its your desired chunkiness. I personally love to use my vidalia onion chopper! Its amazing. Chop your avocado, and mix all ingredients together. Serve over warm toasted bread, a nice crunchy baguette, your favorite fancy crackers or eat it by the spoonful.

This bruschetta is very filling, lean and healthy I often eat just it for lunch with whole grain crackers and walk away feeling so satisfied. Store it in an air tight container for up to a week! Store it in an air tight container for up to a week.

unpopular opinion: lentils are great haha! love this recipe to bits and pieces. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. menu icon.

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Unlike curry powder, which can be added at the beginning or end of a recipe, garam masala is used as a final seasoning at the end of a dish. In traditional Indian cuisine, dal can be served with naan bread, roti, chapati, or rice. I recommend serving this recipe with toasted pita chips.

Another well seasoned appetizer you will love, is this Feta Jalapeno Dip. Canned lentils can be used as a time-saving alternative, but the texture might differ slightly.

Adjust seasoning accordingly and drain the lentils well before using. The lentil dip can be stored in an airtight container in the refrigerator for up to days. Reheat gently on the stovetop or in the microwave before serving if desired.

Lentils are done when they are tender but not mushy. Check for the desired texture after the suggested cooking time. Red lentils, in particular, become creamy when cooked. You don't typically need to drain red lentils as they absorb most of the cooking liquid. However, for other lentil varieties, draining excess cooking liquid might be necessary depending on the recipe.

Your email address will not be published. The flavors of this dish are amazing but I found that I had to add quite a bit more water and cook for an extra 10 to 15 minutes in order to get the lentils to soften. Any idea why that might happen? Could it just be the brand of lentils? Hi Esty, there are several reasons why lentils might take a little longer to cook.

For one thing, it could just be the brand or their age and however long they have been stored. Another is that adding salt to the water at the start of cooking can slow down the cooking of the lentils.

I've also read that altitude can also play a role as higher altitudes require longer cooking times. There is definitely some mystery to the cooking of lentils and beans! I'm glad that the recipe worked out for you overall, though.

This was absolutely delicious! Thanks for a wonderful recipe. I have reheated this dip without any problems. Although it also taste good cold. There is a risk of the yogurt splitting if overheated. So try to heat it gently until just warm.

Don't bring it to a boil. Gr8t idea!!! The yogurt definitely helps to give it the creamy consistency. Maybe a dairy-free yogurt substitute could work? Hi Judy, this post was contributed by a guest writer. It was just celebrating Pride that weekend.

As you do. Besides the fact that this truck made me look and feel! My favourite part of this truck was the fact that it had a litre fuel tank. It was also smooth to drive. Although the size seems intimidating, I felt so safe and comfortable behind the wheel. The high resolution birds eye view cameras also made it super easy to know what was around you at all times.

It also would NOT be a trip to Kenora without a stop at The Blue Heron for ice cream. This sundae made me so incredibly happy. Speaking of happy! I guess I should talk about moving. I had some friends over last week to show them my new digs and one brought over this incredible and I do mean incredible lentil dip.

I immediately demanded the recipe and am posting it for everyone to enjoy! Combine lentils, red pepper, green onion and currants in a large bowl. Cover and refrigerate overnight to allow for all the flavours to marinate.

Seriously — this dip is the BEST!! A slight curry flavour with a sweet hint of cinnamon. Great recipe, easy to convert to our Vegan lifestyle. Been lurking on your site for a couple years, thanks for the Ukrainian recipes!

I have to say though, I love lentils so I tried this recipe as soon as I saw it, and wow! So darn good! Been making it for get-togethers for a couple months now and EVERYONE asks me for the recipe!

We have a few gluten-free munchers in the mix who were particularly excited to learn they could eat it too! Thanks again! Please to tell me where I may purchase cook book Thank you. Ukrainian cook book for kids and grandkids please. Necessary Necessary. Necessary cookies are absolutely essential for the website to function properly.

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And if I want to keep it vegetarian, then I usually make a delicious Eastern spiced egg and lentil stew! Lentils are also a delicious ingredient to add to Indian curries! I should put it on our menu for dinner next week!

Since I already have all the needed ingredients in my kitchen. Can you also use canned lentils for this lentil fritters recipe? You can try it. The texture of the lentil fritters will be totally different.

They might turn out to be a bit tacky and underwhelming. And add to that that I am not sure whether the canned lentil fritters will stick together when you make balls from them.

Let alone when you deep fry them. Well the same applies to falafels. If you use dried and soaked chickpeas, your falafels will taste so much better and lighter.

Are you using canned chickpeas instead, then the falafels can be too heavy and sticky. I just prefer the crunch of the cooked green lentils in these lentil fritters. It is just a totally different texture and it makes a huge difference. No, because I added an egg.

You can replace it by a tablespoon of sesame tehina paste if you like, to keep these lentil fritters vegan! Serve the lukewarm lentil fritters as an appetizer bite with a light and flavorful sesame yogurt dip! I have also added them to a salad before. And stuffed them in a grilled pita bread like you do with falafels, lettuce and lots of yummy sauces.

Remove the cooked fritters and drain them on kitchen paper. Add another batch of lentil balls to the hot oil and fry until all the balls are cooked.

Transfer the fritters to a bowl and serve with a yogurt dipping sauce. True, there are a lot of people who say that you should and then other say it is not necessary at all.

They are much smaller that chickpeas or white lima beans for instance. But is it necessary to soak them at all? Just because I have found that soaked lentils cook a tad faster than unsoaked ones. But here is the good news: if you forget to soak them, you can still add them just like that to your pots and pans.

This site uses Akismet to reduce spam. Learn how your comment data is processed. These fritters are just amazing!! Yep, you are absolutely right. Can you also make red lentil fritters instead of with green lentils? Do you like lentils? Falafels Lentils seem to be quite liked by lots of people.

With which lentils do you cook then most? With dried lentils or canned lentils? Lentil Recipes So what is your favorite lentil recipe? Do you need more inspiration? I will keep you posted! Canned or Dried Lentils?

That is a very good question. I already mentioned falafels earlier on. Falafels Well the same applies to falafels. Best Green Lentil Fritters Appetizers Are these lentil fritters vegan? That is also a delicious lunch treat as well! Enjoy these homemade lentil fritters!

Best Green Lentil Fritters Recipe. Prep Time. Cook Time. Total Time. They also contain higher levels of iron and B vitamins. Why not also check out my lentil recipes for 2-ingredient lentil tortillas or lentil protein bread?

Rely on 8 simple, inexpensive, pantry-friendly ingredients to pull together this lentil hummus recipe. What Else Could I Add?

You could also garnish the lentil dip with sweet paprika. For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

Preparing this lentil dip recipe is super simple and requires just a few steps. Before starting, rinse the lentils and sort through them to remove any pebbles or debris. Store : Store any leftover lentil hummus in an airtight container in the refrigerator for days.

Add some water to the dip if it thickens too much as it chills. Drizzling a thin layer of olive oil over the dip can help to maintain its freshness for the maximum period.

Thaw the dip in the refrigerator overnight before enjoying it again. You can also enjoy this as lentil spread within sandwiches, bagels, and wraps or as part of a nutrient-dense salad bowl. Using canned lentils should work, but it will be less flavorful as I like to cook the dried lentils in veg stock with bay leaves.

Nutrition information is an estimate and has been calculated automatically. Your email address will not be published. Jump to Recipe Pin Recipe 5 from 4 votes. Read In: Deutsch Deutschland. Author: Michaela Vais. Print Recipe Pin Recipe. Prep Time 10 minutes mins.

Cook Time 20 minutes mins. Total Time 30 minutes mins. Course Appetizer, Dip. Cuisine Middle Eastern. Servings 4. Calories kcal. First, follow the package instructions to cook the lentils in a medium saucepan until tender. For more flavor, cook them in vegetable stock with bay leaves.

Then, drain and transfer the lentils and all the remaining ingredients except the parsley to a blender and blend until the dip is smooth and creamy.