Tangy Red Lentil Dip

Red lentil dip a simple alternative to hummus.

5 from 1 reviews

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.


Units Scale
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. At this point, you can ferment the dip. See the section above for more details.
  5. 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.
  6. Store the dip in the fridge and use it within 2 weeks.


  • Raw tahini can be a bit bitter, so I recommend using toasted sesame tahini.
  • When serving red lentil dip as an appy, we like to drizzle a jar of ratatouille over top. It just adds a bit of fanciness.

Keywords: gluten-free, grain-free, nut-free, sugar-free, vegetarian, spread, condiment, dressing, sauce