Middle Eastern Spread with Lentils Peas
Elevate your appetizer game with this vibrant Middle Eastern Spread with Lentils and Peas—a delightfully creamy, protein-packed dip that's bursting with bold flavors and wholesome ingredients. Featuring red lentils and sweet green peas blended with rich tahini, zesty lemon juice, and a medley of aromatic spices like cumin, coriander, and smoky paprika, this spread delivers a perfect balance of earthiness and zest. The silky texture comes together effortlessly in a food processor, making it a quick and healthy option for snacking or entertaining. Garnished with fresh parsley and a drizzle of olive oil, this versatile spread is perfect for serving with pita bread, crackers, or crunchy veggies, or as a spread for wraps and sandwiches. Ready in just 30 minutes, it’s a must-try for fans of Mediterranean and Middle Eastern cuisine!
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Recipe Information
Ingredients
- 100 grams red lentils
- 100 grams frozen peas
- 60 grams tahini
- 30 milliliters lemon juice
- 45 milliliters olive oil
- 1 clove garlic clove
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 500 milliliters water
- 10 grams fresh parsley
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
In a medium saucepan, bring 500 milliliters of water to a boil over medium heat. Add the red lentils, reduce the heat to low, and let them simmer for 15-20 minutes, or until soft and tender. Drain any excess water if needed.
While the lentils are cooking, blanch the frozen peas. Bring a small pot of water to a boil, add the peas, and cook for 2-3 minutes until bright green and tender. Drain and rinse under cold water to stop the cooking process.
Peel the garlic clove and chop it into small pieces.
In a food processor or blender, combine the cooked lentils, blanched peas, tahini, lemon juice, olive oil, garlic, cumin, coriander, paprika, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.
Taste the spread and adjust the seasoning, adding more salt, lemon juice, or spices if desired.
Once the spread is smooth, transfer it to a serving bowl. Drizzle with a bit of olive oil and garnish with freshly chopped parsley.
Serve as a dip with pita bread, crackers, or raw vegetables, or use it as a spread in wraps, sandwiches, or as a topping for roasted vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 1.4 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 798 mg | 61% | |
| Iron | 3573.4 mg | 19852% | |
| Potassium | 270 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
