Lentil dip
A smooth, savory lentil dip with tahini, lemon, garlic, cumin, and olive oil. It makes about 2 cups, enough for 2 generous servings as a spread or small appetizer dip. Simmered lentils blend into a creamy base without needing much added oil, and a quick olive oil finish keeps it silky and spoonable.
Estimated calories and US ingredient costs.
This recipe scales cleanly to 4 servings in a 2-quart saucepan and a standard food processor. For larger batches, blend in two rounds so the processor bowl does not overfill; the simmer time stays similar, but the reducing step may take a few minutes longer with a wider pot.
Your whole cook, in one place.
Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
8 leftCook the aromatics and lentils
~10 minCook the aromatics and lentils.
In a small saucepan, combine the drained and rinsed canned lentils, 1 1/2 cups water, 1 tbsp minced shallot, 1 tsp minced garlic, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp fine salt.
Bring to a gentle simmer over medium heat, then lower the heat and cook for about 10 minutes, stirring once or twice, until the shallot softens and the lentils are hot and the liquid is slightly reduced.
Ingredients
- 1 cup total for recipeCanned lentils
- 1 1/2 cupsWater
- 1 tbspShallot
- 1 tspGarlic
- 1/2 tspGround cumin
- 1/2 tspSmoked paprika
- 1/2 tspFine salt
Reduce to a thick base
~5 minReduce to a thick base.
Keep the pot at a lively simmer and cook for 3 to 5 minutes more, stirring often, until the mixture is no longer watery.
You want the lentils moist but not soupy so the dip blends into a creamy spread instead of a thin puree.
Blend until smooth
~1 minBlend until smooth.
Scrape the hot lentil mixture into a food processor.
Add 2 tbsp tahini, 2 tbsp lemon juice, 1 tbsp olive oil, and 1/4 tsp black pepper.
Blend for 30 to 60 seconds, stopping to scrape down the bowl once, until the dip is mostly smooth.
If it looks grainy, blend again and add 1 tbsp hot water at a time only if needed for the blade to catch.
Ingredients
- 1 1/2 cups total for recipeWater
- 2 tbspTahini
- 2 tbspLemon juice
- 1 tbspOlive oil
- 1/4 tspBlack pepper
Adjust the texture
~10 min cookAdjust the texture.
Let the dip stand in the processor or transfer it to a bowl and rest for about 10 minutes.
This helps the tahini hydrate and the texture thicken.
After resting
Stir or pulse again briefly
After ~10 minstir or pulse again briefly.
If it has tightened too much, loosen it with up to 2 tbsp warm water until it is thick, creamy, and spreadable.
Ingredients
- 1 1/2 cups total for recipeWater
Season and finish
~6 minSeason and finish.
Taste and balance the dip with the remaining 1/2 tsp fine salt only if needed.
Spoon it into a shallow bowl, swirl the top with the back of a spoon, and drizzle with 1 tsp olive oil.
Sprinkle with 1 tbsp chopped parsley
Ingredients
- 1 tspOlive oil
- 1 tbspParsley
Serve with appropriate accompaniments
~6 minSet the bowl out with warm pita, crackers, sliced cucumbers, carrot sticks, or toasted flatbread.
The dip should hold soft ridges from the swirl and sit thick enough to mound on bread without running off the edge.
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Lentil dip: serve slightly warm or at room temperature.
Lentil dip: Serve with appropriate accompaniments.
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Read the traditional recipe
Ingredients
For 2 people
- 1 cup canned lentils, drained and rinsed
- 1 1/2 cups water
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp minced shallot
- 1 tsp minced garlic
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1 tbsp chopped parsley
- 1 tsp olive oil for serving
Method
- Cook the aromatics and lentilsIn a small saucepan, combine the drained and rinsed canned lentils, 1 1/2 cups water, 1 tbsp minced shallot, 1 tsp minced garlic, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp fine salt. Bring to a gentle simmer over medium heat, then lower the heat and cook for about 10 minutes, stirring once or twice, until the shallot softens and the lentils are hot and the liquid is slightly reduced.
- Reduce to a thick baseKeep the pot at a lively simmer and cook for 3 to 5 minutes more, stirring often, until the mixture is no longer watery. You want the lentils moist but not soupy so the dip blends into a creamy spread instead of a thin puree.
- Blend until smoothScrape the hot lentil mixture into a food processor. Add 2 tbsp tahini, 2 tbsp lemon juice, 1 tbsp olive oil, and 1/4 tsp black pepper. Blend for 30 to 60 seconds, stopping to scrape down the bowl once, until the dip is mostly smooth. If it looks grainy, blend again and add 1 tbsp hot water at a time only if needed for the blade to catch.
- Adjust the textureLet the dip stand in the processor or transfer it to a bowl and rest for about 10 minutes. This helps the tahini hydrate and the texture thicken. After resting, stir or pulse again briefly. If it has tightened too much, loosen it with up to 2 tbsp warm water until it is thick, creamy, and spreadable.
- Season and finishTaste and balance the dip with the remaining 1/2 tsp fine salt only if needed. Spoon it into a shallow bowl, swirl the top with the back of a spoon, and drizzle with 1 tsp olive oil. Sprinkle with 1 tbsp chopped parsley and serve slightly warm or at room temperature.
- Serve with appropriate accompanimentsSet the bowl out with warm pita, crackers, sliced cucumbers, carrot sticks, or toasted flatbread. The dip should hold soft ridges from the swirl and sit thick enough to mound on bread without running off the edge.
Before you cook
What to get ready
Food processor or blender, spatula, colander and small covered storage containers.
Use canned or already cooked lentils and drain them before warming with the aromatics.
If something needs adjusting
Dip becomes runny after blending
Reduce the lentil base before processing and hold back extra water until the texture is clear.
Seasoning seems muted after chilling
Taste again before serving and adjust lemon or salt modestly. Chill first before deciding to thin an already loose dip.
Store for later
Refrigerate homemade dip promptly in a covered container and use clean utensils. Serve cold; put out a small portion and keep the rest chilled.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use spare cooked lentils in a bolognese-style sauce, adjusting its cooking stage.
Next use for your ingredients: Lentil bolognese →
Calculate this meal with your own prices →
How to Cool and Store Leftovers →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
For the smoothest result, blend the lentils while still hot so the tahini emulsifies easily. If you use home-cooked lentils instead of canned, cook them until very soft and well drained; firmer lentils make the dip sandy and harder to puree.
Make it work for you
Swap parsley for cilantro if you want a brighter, herbier finish, or replace smoked paprika with sweet paprika for a softer flavor. If you do not have tahini, use 1 1/2 tbsp unsweetened almond butter, but expect a nuttier taste and a slightly thicker dip that may need a teaspoon or two of warm water.
Use more of your tahini and lemon juice in roasted pepper hummus.
Can I make this lentil dip ahead of time?
Yes. It keeps well in a covered container in the refrigerator for 3 to 4 days. Chill it within 2 hours of cooking, then bring it closer to room temperature before serving and stir in a splash of warm water or a little olive oil if it has thickened too much. Reheat gently if you want it warm, and return it to 165°F if reheating as a leftover dish.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.