Capsaicin Free Za'atar-Tahini Red Lentil Dip with Veggie Dippers
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Learn more →Ingredients
6 servings
For the dip
- 1 cup red lentils, rinsed
- 2 ½ cups water
- 3 tbsp extra virgin olive oil, divided
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- ¾ tsp salt, plus more to taste
- 1 ½ tbsp za'atar
For serving
- 2 medium carrots, peeled and cut into sticks
- 2 medium persian cucumbers, sliced into spears
- 1 medium red bell pepper, seeded and sliced
- 1 tbsp extra virgin olive oil, for drizzling (optional)
- 1 tsp za'atar, for garnish (optional)
Instructions
- 1
Combine the rinsed red lentils and 2 1/2 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook, uncovered, for 15–18 minutes, until the lentils are completely soft and have absorbed most of the water, with just a small amount of liquid remaining.
- 2
While the lentils cook, heat 2 tablespoons of the olive oil in a small skillet over medium-low heat. Add the minced garlic, cumin, turmeric, and black pepper and cook, stirring frequently, for 1–2 minutes, until fragrant and the garlic is softened but not browned — watch closely, as the garlic can scorch quickly.
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