Fructose 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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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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