This Black Lentil Dip offers a unique twist on classic hummus. It's easy to make in just 15 minutes with cooked black lentils, tahini, roasted garlic, and fresh lemon juice. Garnished with crispy lentils, this smoky and subtly spicy dip is a great party appetizer! Pair it with tortilla chips, crackers, and raw veggies, or use it as a spread for wraps and sandwiches.
If you're a regular here at MQK, you may have noticed I'm a big fan of black lentils. Their color and firmer texture make them a real stand out compared to other varieties!
For this dip, in addition to using black lentils as the base, I also roasted and sprinkled some on top for serving. The crispy lentils were inspired by this recipe.
Even without oil, they get surprisingly crunchy! Beyond using the crispy roasted lentils to garnish this dip, they also make a great topping for salads.
For more ways to use black lentils, check out this Beyond meatloaf, black lentil salad, and curry black lentil soup.
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Why You'll Love It
- Quick & Easy: Using previously cooked lentils, this recipe comes together in just 15 minutes, including roasting time!
- Nutritious: Packed with protein and fiber, lentil dip is a great choice for healthy snacking.
- Versatile: Serve it with veggies, crackers, or chips for dipping, or use it as a spread for sandwiches and wraps.
Ingredients & Substitutions
- Black Lentils: You'll need cooked black lentils to make this dip. If you're making them from scratch, allow them to cool first. Canned lentils are great, too.
- Garlic: Lightly roasting the garlic tones down its pungent flavor and brings out its natural sweetness. Leave the peels on while roasting to prevent burning.
- Tahini: Similar to hummus, tahini lends it uniquely nutty flavor and creamy texture to the dip.
- Olive Oil: Adds richness and helps create a creamy consistency. Use a good-quality extra virgin olive oil for the best flavor.
- Lemon Juice: The acidity brightens and balances the other flavors in the dip. Fresh is best here!
- Seasonings: I used a combination of black pepper, red pepper flakes, and Rumi brand wild black cumin (you can learn more about it on the Rumi website). It's robust, earthy, and nutty. Feel free to use regular cumin if that's what you have. Note that their product isn't the same as nigella sativa, which is also often called "black cumin."
- Soy Sauce: Adds umami and saltiness. Feel free to use low sodium if preferred. For a gluten-free option go with Bragg's Liquid Aminos or a GF tamari.
- Water: Since black lentils are more dry than other types, we need some extra liquid for consistency. Adjust the amount as needed depending on how thick you like your dip.
See the recipe card below for amounts and step-by-step instructions.
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How to Make Black Lentil Dip
Step 1: Roast garlic and lentils. Place the garlic cloves on one side of a parchment-lined baking sheet and ¼ cup cooked lentils on the other. Season the lentils with salt and spread them out in a single layer. Bake at 370°F until the lentils are crisp and the garlic is lightly roasted, about 8 minutes.
Step 2: Blend the dip: Add the remaining lentils, tahini, lemon juice, olive oil, soy sauce, black cumin, black pepper, and red pepper flakes to a food processor. Peel the roasted garlic and add it to the processor. Process until smooth, then add 2-3 tablespoons of water and blend again. Add more olive oil or water for a thinner consistency. Taste and adjust the seasoning.
Step 3: Serve and enjoy. Transfer the dip to a bowl and drizzle with olive oil and sprinkle with crispy lentils for serving.
Serving Suggestions
- Enjoy this black lentil hummus with some air fryer tortilla chips or whole wheat crackers for dipping.
- Include it on a veggie tray with other bean dips like this za'atar hummus, white bean peanut dip, or roasted jalapeno hummus.
- Serve as a party appetizer along with other tasty plant-based snacks like vegan stuffed mushrooms, vegan potato skins, and vegan buffalo wings!
- Use it as spread for your favorite veggie wraps and sandwiches.
Variations
- Gluten-free: Use tamari, coconut aminos, or Bragg's liquid aminos instead of soy sauce.
- Oil-free: Since black lentils tend to be more dry, I find that the olive oil really enhances the overall flavor and creaminess. However, if you're avoiding extracted oils, you can use aquafaba and/or additional water and tahini as needed.
- Other Types of Lentils: You can also prepare this dip with green or brown lentils. Note that since black lentils are drier and starchier than other varieties, you'll want to reduce the amount liquid.
Equipment
You'll need a food processor for blending the dip and a baking sheet for making the crispy lentil topping and roasted garlic.
FAQs
Yes, you can! Just be sure to rinse and drain the canned lentils thoroughly before using them. While homemade lentils might have a slightly firmer texture, the canned version will still work in this recipe. You can find canned black lentils by Westbrae Natural online, at Whole Foods, or at Sprouts.
Store in an airtight container in the refrigerator for up to 4 days.
More Dip Recipes
I hope you enjoy this black lentil dip! If you try the recipe be sure to comment below and let us know.
Recipe
Black Lentil "Hummus" Dip
Equipment
Ingredients
- 2½ cups cooked black lentils - see Notes
- 3 cloves garlic, with the papery outer skin intact
- ⅓ cup fresh lemon juice
- 2½ Tablespoons tahini
- 3 Tablespoons olive oil
- 1-1½ Tablespoons soy sauce - or tamari
- ½ teaspoon ground wild black cumin - or regular cumin; see Notes
- ½ teaspoon black pepper
- ⅛ teaspoon red pepper flakes - or more to taste
- ¼ cup water - for consistency
- sea salt - to taste
Instructions
- Preheat the oven to 370°F (188°C), and line a baking sheet with parchment paper. Place the 3 garlic cloves to one side (you can rub them with oil if you like, but I didn't find it necessary). Measure out ¼ cup cooked lentils and place on the baking sheet. Add a generous pinch of salt, and spread out in a single layer. Bake for about 8 minutes or until lentils are crisp and garlic is lightly roasted.
- In a food processor, combine the remaining 2¼ cups lentils, tahini, lemon juice, olive oil, soy sauce, black cumin, black pepper, and red pepper flakes. Also peel the roasted garlic and add to the processor. Process until smooth. Add 2 or 3 tablespoon water and blend again.
- Taste for seasoning, and add more water or olive oil for consistency as desired.
- Garnish your lentil dip with a swirl of olive oil and crispy lentils sprinkled on top. Serve with your favorite raw veggies, crackers, or tortilla chips.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Mateo says
I really appreciate the tip about roasting a portion of the lentils for a crunchy garnish.. that contrast in textures is such a professional touch. I’ll definitely be using a high-quality Extra Virgin Olive Oil for that final drizzle to really make those smoky flavors pop. Can't wait to try this as a spread for my next veggie wrap!
Jenny M says
I saw this recipe in your email newsletter and I ordered some black cumin right away because I trust your judgement. This was even more delicious and interesting than I was expecting - a keeper of a recipe! I enjoy your other black lentil recipes as well. Thank you Lori!