So many strong, meaty tastes, in this light vegan lentil dip, but everyone can indulge in it without guilt. Creamy and smooth, my favorite way to eat it is to scoop it with my favorite chips. In addition to being dairy-free and gluten-free, this tasty entrée or appetizer can also be made vegan! It'll help you add a few more vegan meals to your diet.

– 1 cup of dry brown or red lentils – 4 tablespoons of olive oil, divided – 2 garlic cloves, crushed – ¼ teaspoon of cumin seeds – ¾ teaspoon of salt, (or more, to taste) – ¼ teaspoon of paprika, (optional) – 1 teaspoon of black pepper – 1 cup water that the lentils boiled in – ¼ cup of tahini – Juice of half a lemon, (or lime) – 3 tablespoons of extra virgin olive oil (or regular olive oil) – 1 tablespoon of minced parsley or minced cilantro


Soak the lentils overnight (or for a couple of hours). Rinse and change the water and boil for 15 to 30 minutes until they are tender and the skin starts to break. Remove from the water (set aside a cup of water) and cool to room temperature.

Step 1:

Heat the olive oil over very low heat. Stir in the garlic and cumin and cook and stir until the garlic releases its aroma. Stir in the lentils and cook and stir for a minute. Pour in the water and stir in salt and paprika and cover. Simmer until all the liquid has evaporated. Remove from the heat and cool to room temperature.

Step 2:

Add the lemon juice and puree in the food processor until it has a creamy and smooth consistency.

Step 3:

Scoop into a bowl or six individual bowls. Garnish with the extra virgin olive oil and minced parsley. Serve per the suggestions below.

Step 4:

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