This is my absolute favourite savoury dip for crackers/ chips. There are a couple of reasons, the first being that it’s just plain old delicious and the second being that it’s super easy to make with no advance preparation. My kids take this to school in their lunches often and it’s an easy, healthy way to pack more legumes into your diet.
Add your red lentils and water to a large pot and bring it to a boil. Once boiling, reduce the heat to low, cover and simmer for about 20 minutes or until most of the water has been absorbed. Allow the lentils to cool slightly.
Add the lentils (no need to drain them unless there is a visible pool of water beneath the lentils), pressed garlic, tahini, salt, coriander and freshly squeezed lemon juice to a food processor and process until smooth. Refrigerate until ready to serve. Dip will thicken upon refrigeration.
Serve with your favourite chips, crackers or veggies. I know you’re going to ask me about these crackers in the photo. These Organic, crunchy, colourful little gems are amazing!! I found them at Costco and despite being Gluten Free (sorry, I’m not usually a fan) they are delicious! The red ones are RW Garcia’s Sweet Beet and the orangey-brown ones are RW Garcia’s Sweet Potato.
Adapted from Burton, Dreena. “Red Lentil Hummus”. Plant Powered Families.
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- 2 cups dried red lentils, rinsed and drained
- 5 cups water
- 4 cloves of garlic, pressed
- ½ cup tahini
- 2 tsp salt
- 2 tsp ground coriander
- 3 tbsp freshly squeezed lemon juice
- Add your lentils and water to a large pot and bring it to a boil.
- Once boiling, reduce the heat to low, cover and simmer for about 20 minutes or until most of the water has been absorbed.
- Allow the lentils to cool slightly.
- Add the lentils (no need to drain them unless there is a visible pool of water beneath them), pressed garlic, tahini, salt, coriander and freshly squeezed lemon juice to a food processor and process until smooth.
- Refrigerate until ready to serve. Dip will thicken upon refrigeration.
Why doesn’t it look red?
Red lentils once cooked lose most of their colour. If you make this recipe you will find the colour of the finished product to be accurately represented in the photo:)