Spiced Red Lentil Dip with Pita Crisps
Elevate your appetizer game with this Spiced Red Lentil Dip with Pita Crisps—a flavorful, nutritious alternative to traditional dips. Silky red lentils are simmered until tender, then blended with sautéed onion, garlic, tahini, lemon juice, and warm spices like cumin, coriander, and smoked paprika to create a creamy, aromatic spread. Paired with homemade pita crisps lightly toasted with olive oil and optional za’atar, this dip is the perfect balance of earthy and zesty flavors. Ready in just 40 minutes, this vegan and gluten-free dip is perfect for entertaining, a light snack, or a healthy addition to your party platter.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup red lentils
- 3 cups water
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces pita bread
- 2 tablespoons olive oil (for pita crisps)
- 1 teaspoon za'atar (optional, for pita crisps)
Instructions
Rinse the red lentils under cool running water until the water runs clear.
In a medium pot, combine the red lentils and 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15-20 minutes, or until the lentils are soft and fully cooked. Drain any excess water and let the lentils cool slightly.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and lightly golden. Add the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for 1-2 minutes more until fragrant, stirring constantly.
Transfer the cooked lentils to a food processor. Add the sautéed onion and spice mixture, lemon juice, tahini, salt, and black pepper. Blend until smooth and creamy. Adjust seasonings to taste, adding more salt, lemon juice, or spices if needed. If the dip is too thick, blend in a tablespoon of water at a time until it reaches your desired consistency.
Preheat the oven to 375°F (190°C).
Cut the pita bread into wedges. Place them on a baking sheet in a single layer. Drizzle with 2 tablespoons of olive oil and sprinkle with za'atar if using. Toss to coat evenly.
Bake the pita wedges for 8-10 minutes, or until golden and crisp. Flip the wedges halfway through baking for even crispiness.
Serve the spiced red lentil dip in a bowl, drizzled with a little olive oil if desired. Arrange the pita crisps around the bowl for dipping.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3394 mg | 148% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 18.1 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2526 mg | 194% | |
| Iron | 10731.0 mg | 59617% | |
| Potassium | 1640 mg | 35% | |
*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.
