Warm Moroccan spices imbue this lentil dip with a chorus of flavour. Turmeric, cinnamon, cayenne, smoked paprika, and cumin combine to give this exotic spin on hummus a beautiful golden hue and a sweet and smoky flavour profile. It’s perfect for holiday gatherings since it’s vegan and gluten-free!
As much as I enjoy traditional chickpea hummus, I equally appreciate variations on a theme that incorporate different legumes and spice profiles. If you follow a plant-based diet, you probably eat your fair share of hummus, so it’s always nice to change things up. I’ve really been enjoying this Moroccan lentil version of late.
This lentil dip takes its cues from my mom’s famous Moroccan stew recipe, which was itself an adaptation from a recipe in one of the earliest Moosewood Restaurant cookbooks. I was served a great many piping hot bowls of Mom’s Moroccan stew as a young one, and while I didn’t immediately appreciate the exotic spice profile, I do now!
The spices used in my mom’s Moroccan stew were turmeric, cinnamon, cayenne, paprika, and cumin, all of which I’ve included in my Moroccan lentil dip recipe. I used many traditional hummus ingredients, including extra virgin olive oil, tahini, lemon juice, and garlic, but swapped out the chickpeas for lentils, added the aforementioned spices, and threw in some chickpea miso and hot sauce (use harissa for an even more authentic flavour) for good measure.
This dip makes a fantastic appetizer at a holiday gathering served with crackers/crostini/bread/vegetables, and it’s also delicious on a sandwich! I spread some on sourdough bread and added roasted squash, avocado, and arugula and it was one of the best sandwiches I’ve made in a long time.
I hope that you LOVE this Moroccan lentil dip. Let us know how you enjoyed it by leaving a comment and review below, and post a photo to Instagram using @upbeet.kitchen and #upbeetkitchen!
Warm Moroccan spices imbue this unique hummus with a wonderful chorus of flavour. Perfect as an appetizer at holiday gatherings.
- 3 cups cooked green lentils
- 2 tbsp extra virgin olive oil
- 4 tbsp tahini
- 3 tbsp freshly squeezed lemon juice
- 1 tsp fine sea salt, plus more to taste
- Freshly ground black pepper
- 3 medium cloves of garlic, minced
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp cayenne
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 1 tbsp hot sauce or harissa
- 1 tbsp chickpea miso or mellow white miso
Garnish: Extra virgin olive oil, pomegranate arils and chopped fresh parsley
- Place all ingredients in a food processor and blend until smooth and creamy.
- Transfer into a serving dish and enjoy.
Leftovers keep in the refrigerator for one week.
This dip is slightly more runny than a typical hummus, since lentils have more water content. Just FYI!
- Category: Appetizer
- Method: Blend
- Cuisine: Vegan, Moroccan
Keywords: lentil dip, lentil hummus, moroccan appetizer, moroccan lentil dip, vegan appetizer ideas, moroccan vegan
It’s a festive extravaganza here at Up Beet Kitchen this week! Stay tuned for a wintry Gin and Tonic recipe on Wednesday, and a homemade Beyond Meat meatloaf on the weekend!