Yield: Yields 2-1/2 cups
This spicy lentil dip is similar to ubiquitous hummus, but instead of using dried garbanzo beans, which require soaking and a long boiling time, it uses red lentils. Red lentils don’t need to be soaked, and they cook in a speedy 10 minutes. Because they are so much smaller than garbanzo beans, they also yield a smoother dip—silky smooth, in fact.
Make Ahead Tips
The cooled dip can be stored in the refrigerator in an airtight container for up to 1 week.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I loved this dip. I have made this for many potlucks and picnics its always a hit. So easy and so delicious.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?