Protein-packed Curried Red Lentil Dip
This cold, creamy red lentil dip is deeply craveable and packed with protein: 12 grams per serving! Plus, it’s ridiculously easy to whip up with cooked red lentils, tahini and a handful of spices.
Equipment
- Food Processor or bullet blender
Ingredients
- ¾ cup dry red lentils
- ⅓ cup tahini
- 1 - 2 tablespoons freshly squeezed lemon juice start with one and add more as you wish
- 1 - 2 tablespoons olive oil makes it silky and more flavourful!
- 1 clove garlic minced or grated
- ½ - 1 teaspoon curry powder use less if strong, more if mild. see note!
- ¾ teaspoon salt plus more to taste
- ¼ teaspoon ground cumin
- ¼ teaspoon ground turmeric
Instructions
- Place lentils in a medium pot with enough water to cover by 3 inches. Bring to the boil and then reduce to medium and cook until lentils are tender, about 4-6 minutes. Watch closely so they don't boil over!
- Drain lentils in a mesh sieve and rinse very well with cold water to help cool them off.
- Add lentils to a food processor or bullet blender along with tahini, lemon juice, oil, garlic, curry powder, salt, turmeric and cumin. Blend until smooth, scraping sides as necessary, about 2-3 minutes.
Notes
Allergic to sesame? Try sunflower seed butter!
A note about curry powder: they vary widely. If you're not quite sure about how strong/hot your curry powder is, stick to 1/2 tsp at first. You can always add more...but it's harder to claw it back once it's so bitter or spicy.