Do you have twenty minutes to spare? Because that’s really all it takes to prepare this creamy vegan lentil dip! Serve it for lunch on a slice of toast or as an appetizer dipping sauce on your next party. I like it a lot with bread sticks or nachos. And I bet your guests will adore it as well. They might also even ask for your recipe…
So here it is! Needless to say that you can make similar dips with almost any type of canned pulses. That’s the beauty of cooked pulses in jars or tins. I always keep a bunch of them in my pantry. For occasions like these, when I have to make a quick dipping sauce for a party. Or just for lunch for the hubs and me. Sure I love a good classic chickpea hummus, who doesn’t? It’s veggie and even vegan so everyone likes it.
Creamy Lentil Dip Recipe
Well instead of chickpeas, I went for lentils this time. And it was great! It tastes totally different but the creaminess is definitely still there. Whenever I make dips with canned pulses, I like to keep a handful of pulses or chickpeas aside to garnish the dip with afterwards. Looks cute, fancy and tells people what’s in it. Another thing I like to garnish dips with: a good splash of flavorful olive oil.
I’m sure you can think of other pulses to turn into a quick and easy dipping sauce. White beans for instance, white bean dips are so smooth and velvety. I once made a black bean dip as well. But that was more a Mexican type of dip, served warm with melted cheese on top.
Looking for another lentil appetizer?
Serve this lentil dip for lunch or as a vegan appetizer dip...
- 9 oz canned lentils (250 g), drained weight
- 1 small garlic clove chopped
- ½ small onion chopped
- 1 tbsp tomato paste
- 1 tsp curry powder
- olive oil
1) Pour the lentils in a colander and rinse them gently. Then let them drain.
2) In the meantime add some olive oil to a saucepan and place it over medium heat until hot. Then add the chopped onion and garlic.
3) Stir well and cook for about 3 to 4 minutes until the onion softens. Then add the tablespoon of tomato paste.
4) Stir again. Then add the drained lentils (keep a tablespoon of lentils aside for garnish if you like).
5) Cook for another minute. Then season the lentils with a pinch of pepper, salt and half of the curry powder.
6) Stir the lentils well. Then take the pan off the heat and check the seasoning. Add extra pepper, salt or curry powder to taste if necessary. Let the cooked lentils cool for a few minutes. Then transfer them to a blender.
7) Blend the lentils into a fine and fragrant paste. Also add 2 tablespoons of water and a little drop of olive oil.
8) Blend until the lentil dip is creamy. Then check the seasoning one last time and add extra pepper, salt or curry powder. Scoop the lentil dip in a clean serving bowl. Garnish with lentils if you kept some aside. Sprinkle with extra olive oil and a last dash of freshly ground black pepper. Serve lukewarm or at room temperature.