Black Lentil Tahini Dip transforms simple pantry staples into a sophisticated, nutrient-dense appetizer or spread. Earthy black lentils—cooked until tender but retaining shape—provide a hearty canvas. They are combined in a food processor with sautéed garlic and shallots, toasted cumin and fennel seeds, bright lemon juice, and a touch of salt and pepper. A swirl of creamy tahini brings a silky texture and nutty undertone, while olive oil enriches the blend. The result is a dip that is simultaneously smooth and texturally interesting, with bursts of spice, citrus, and sesame. Garnished with fresh parsley and a drizzle of olive oil, it offers a vibrant color contrast and an extra layer of aroma. Serve at room temperature or chilled; it holds its shape beautifully and stays fresh for days, making it ideal for entertaining, meal prep, and everyday snacking.
Preparation, Cook, and Total Times
Preparation Time: 10 minutes
Cook Time: 25 minutes (lentils + sauté)
Assembly Time: 5 minutes
Total Time: 40 minutes
YIELD
About 2 cups of dip, serving 6–8 as an appetizer.
CUISINE
Mediterranean / Middle Eastern Fusion
Full List of Ingredients
– ½ cup (100 g) black lentils
– 3½ cups (875 ml) water, divided
– 3 garlic cloves, crushed and coarsely chopped
– 2 shallots, peeled and thinly sliced
– 2 tbsp + 2 tbsp extra-virgin olive oil, divided
– ½ tsp cumin seeds
– ½ tsp fennel seeds
– 2 tbsp fresh lemon juice
– ½ tsp fine salt, plus more to taste
– Freshly ground black pepper, to taste
– ½ cup (120 g) tahini (sesame paste)
– A few sprigs fresh parsley, chopped (for garnish)
Step-by-Step Cooking Directions
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Add ½ cup black lentils to a small saucepan with 3 cups water. Bring to a boil over medium-high heat, stirring briefly to release any foam.
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Lower heat to medium-low, cover, and simmer 25 minutes until lentils are tender but not mushy. Reserve ½ cup cooking water, then drain the rest and rinse lentils under cold water to stop cooking.
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While lentils cook, heat 2 tbsp olive oil in a sauté pan over medium heat. Add garlic and shallots; sauté 2–3 minutes until fragrant and the shallots turn translucent.
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Sprinkle in ½ tsp cumin seeds and ½ tsp fennel seeds; toast 30 seconds until the spices become aromatic. Remove pan from heat.
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Transfer drained lentils to a food processor. Add the sautéed garlic–shallots–spice mixture, ½ cup reserved cooking water, 2 tbsp lemon juice, ½ tsp salt, and pepper to taste.
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Blend 2 minutes until mostly smooth, scraping down the bowl halfway. Add ½ cup tahini and blend 1 more minute until thick and creamy. Taste and adjust seasoning: more salt, pepper, or lemon if needed.
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Transfer dip to a serving bowl. Drizzle with remaining 2 tbsp olive oil, sprinkle chopped parsley, and add a final crack of black pepper.
Nutritional Information
(Per 1/8 recipe serving; approximate)
Calories: 170 kcal · Protein: 4 g · Carbs: 12 g · Fat: 12 g · Fiber: 3 g · Sodium: 240 mg
The Origins and Popularity of the Recipe
Dips and spreads made from legumes have ancient roots throughout the Mediterranean, Middle East, and North Africa. While hummus uses chickpeas, black lentils (beluga lentils) offer a firmer texture and deeper color. Tahini’s sesame richness is a hallmark of Levantine cuisine. This modern adaptation marries traditional flavors—garlic, lemon, cumin—with black lentils’ earthy profile. Its popularity has grown with the rise of vegetarian and plant-based cooking, celebrated for its protein, fiber, and versatility in mezze platters.
Reasons Why You’ll Love the Recipe
• Effortless Preparation: One saucepan and one skillet, blended in minutes.
• Make-Ahead Friendly: Flavors deepen when chilled, and it keeps up to 5 days.
• Nutrient-Packed: High in plant protein, fiber, and healthy fats.
• Versatile: Use as dip, spread, sandwich filling, or salad topper.
• Flavorful: Bright lemon, pungent garlic, earthy spices, and creamy tahini.
Health Benefits
Black lentils deliver complex carbohydrates, folate, iron, and antioxidants. Tahini contributes healthy monounsaturated fats, calcium, and vitamin E. Garlic and lemon support immune health, and olive oil adds heart-healthy polyphenols. Combined, the dip provides sustained energy and satiety.
Serving Suggestions
Offer with warm pita bread, grilled flatbreads, or crisp vegetable sticks (carrot, cucumber, bell pepper). Use as a sandwich spread layered with roasted vegetables or shawarma. Spoon over grain bowls or roast vegetables for extra flavor.
Common Mistakes to Avoid
– Overcooking lentils until mushy: aim for tender but intact.
– Burning garlic: sauté gently over medium heat, remove spices promptly to avoid bitterness.
– Thick dip: use reserved cooking water to adjust consistency.
– Underseasoning: lemon and salt are critical—taste and balance every element.
Pairing Recommendations
Wine: A dry rosé or crisp Sauvignon Blanc.
Beer: A Belgian witbier complements citrusy notes.
Non-Alcoholic: Sparkling water with mint or iced green tea.
Cooking Tips
Use a heavy-bottomed pan for even simmering. Rinse lentils under running water to remove debris. For a smoother texture, blend longer or pass through a fine sieve. Garnish with additional cumin seeds or paprika oil for flair.
Variations to Try
– Add roasted red peppers or harissa for smoky or spicy depth.
– Fold in chopped fresh spinach post-blend for color and nutrients.
– Swap lemon juice for grapefruit or lime for a different citrus twist.
– Stir in crumbled feta or grated Parmesan for a tangy, cheesy note.
Similar Recipes to Try
Moutabal (eggplant tahini dip), traditional chickpea hummus, white bean and rosemary spread, Moroccan chickpea lemon dip.
Ingredient Spotlight: Tahini
Tahini is a paste of toasted sesame seeds, a staple in Middle Eastern cooking. It enriches dips with a nutty richness and smooth texture and provides healthy fats and plant-based calcium.
Conclusion
Black Lentil Tahini Dip is proof that simple ingredients can yield complex, satisfying flavors. It’s a go-to for quick entertaining, nutritious snacking, and elevating everyday meals. With its earthy lentils, bright lemon, aromatic spices, and creamy sesame, every bite celebrates the best of Mediterranean-inspired cooking.
Frequently Asked Questions
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Can I use green lentils instead?
Yes, cooks in the same time but yields a lighter color. -
Is this recipe gluten-free?
Yes—ensure your tahini and spices have no cross-contaminants. -
How do I make it nut-free?
Swap tahini for sunflower-seed butter or Greek yogurt. -
Can I freeze leftovers?
Yes—store in freezer containers up to 1 month; thaw in refrigerator. -
How spicy is it?
Mild—adjust by adding chili flakes or harissa for heat.