Looking for an alternative to hummus? This red lentil dip is a tangy and flavorful spread. Perfect as a dip for vegetables or chips. It can also be used as a sandwich spread.
The inspiration for this dip actually came from a farmers’ market spread that I bought while on vacation. We were cycling tour in Quebec with our vegan friends, and it was the perfect fuel for our journey. So rich and creamy. We just couldn’t get enough of it.
How to serve red lentil dip
This red lentil dip can be used in place of hummus and other vegan dips and spreads. However, if you are wondering what you’re going to do with 4 cups of dip, here are a few ideas:
- Dip for veggies, corn chips and pitas.
- Spread on sandwiches and wraps.
- Serve it as part of a party platter… it’s delicious on crackers.
- A thick and creamy dressing for a Buddha bowl.
- Freeze it for quick and easy lunches.
Making a Probiotic Dip
I usually ferment all my dips. Not only is it really easy and delicious, but it also extends the shelf-life. Fermented red lentil dip should last for at least 4 weeks (or longer) in the fridge.
This dip is ideal for miso fermentation. Miso is full of yeast, bacteria, and mold that will feed on the lentils and tahini. The only trick is to use live, unpasteurized miso. Look for miso in the refrigerator section of your grocery store, or make your own.
Here’s how to ferment your red lentil dip:
- After blending the lentils, tahini, and miso, scrape them into a glass bowl or jar.
- Cover the lentil paste with a lid or a tea towel and stash the container somewhere dark to ferment for 1 to 2 days. Remember, this is a miso-based ferment, so be sure to use unpasteurized miso.
- After fermenting, add the rest of the ingredients. Cap with an air-tight lid and store in the fridge.
Tangy Red Lentil Dip
This red lentil dip is a tangy and deliciously flavorful spread. It is a simple alternative to hummus. See the section above for some serving suggestions.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 5 cups 1x
- Category: Dip
- Cuisine: French
- Diet: Vegan
- 1 cup dried red lentils
- 2 cups of water
- 4 cloves of garlic, peeled and chopped
- 1/4 cup tahini
- 1/4 cup miso (see section above for details)
- 1/2 cup of olive oil
- 1 small can of tomato paste (5.5 oz /156 mL)
- 3 Tbsp cider vinegar
- 1/2 tsp salt, to taste
- Rinse the red lentils and place them in a pot along with the full amount of water. Bring to a boil, then reduce the heat to a low simmer. Cover and simmer for 8 to 10 minutes, until most of the water is absorbed.
- Remove the lentils from the heat (even if they are slightly undercooked). Add the garlic to the pot, so that it can cook in the residual heat. Allow the lentils to cool for 10 minutes before putting together the rest of the dip.
- Place the cooked lentils and any remaining liquid in a blender along with the tahini and miso paste. (Personally, I keep them in the pot and use a hand blender). Pulse until it is well blended.
- At this point, you can ferment the dip. See the section above for more details.
- When you are ready to finish the dip, add the olive oil, tomato paste, and cider vinegar to the blender. Pulse everything until it is well emulsified and smooth. Taste and adjust the salt as needed. The amount of salt required will depend on the saltiness of the miso.
- Store the dip in the fridge and use it within 2 weeks.
Keywords: gluten-free, grain-free, nut-free, sugar-free, vegetarian, spread, condiment, dressing, sauce