
This earthy, herbaceous spread layers toasted walnuts and fresh basil into a pesto-style base that gets blended with tender cooked lentils for something genuinely satisfying — creamy enough to scoop, textured enough to feel substantial. The lemon juice here comes straight from a fresh lemon, so you know exactly what you're getting without any of the ambiguity that comes with bottled citric acid or processed flavor additives. Toasting the walnuts before blending is a small step that pays off big, coaxing out a deeper, nuttier flavor that anchors the whole thing. Cumin and turmeric add a warm, subtle backbone that makes this spread feel more complex than the ingredient list suggests. It holds its shape beautifully on a spoon, which means it works just as well piled onto crackers as it does alongside a spread of raw vegetables for dipping. The whole thing comes together in a food processor with pantry staples and a handful of fresh herbs, making it an easy go-to when you want something wholesome and crowd-pleasing without any ingredient guesswork.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings














Combine the rinsed lentils, water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a steady simmer and cook uncovered for 20–25 minutes, until the lentils are completely tender and have absorbed most of the water.
Drain any remaining liquid through a fine-mesh strainer and spread the lentils on a plate or sheet pan. Let them cool for 10 minutes until no longer steaming.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
