Tangy Red Lentil Dip

Simple red lentil dip, an alternative to hummus

5 from 1 review

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 toasted 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 at least 5 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 well blended. 
  4. When you are ready to finish the dip, add in the olive oil, tomato paste, and cider vinegar. 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.
  5. 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