Mediterranean Lentil Dip with Crudités
A creamy and flavorful dip made from green lentils, tahini, garlic, and lemon juice, seasoned with cumin. Served with a variety of fresh, crunchy crudités like cucumber, carrots, and celery, and whole grain crackers.
Ingredients
- Garlic2.5 g
- Cucumber37.5 g
- Carrot37.5 g
- Lemon Juice12.5 ml
- Olive Oil3.8 ml
- Lentil87.5 g
- Tahini11.3 g
- Cumin Powder1.3 g
- Celery25 g
- Whole Grain Cracker20 g
Instructions
- 1Step 1
Drain and rinse the cooked green lentils thoroughly. Peel and roughly chop the garlic.
- 2Step 2
In a food processor, combine the cooked lentils, tahini, lemon juice, chopped garlic, olive oil, cumin powder, salt, and black pepper.
- 3Step 3
Blend until smooth and creamy. If the dip is too thick, add a tablespoon of water at a time until desired consistency is reached (approximately 5 minutes of blending).
- 4Step 4
Wash and prepare the crudités: slice the cucumber into sticks, peel and cut carrots into sticks, and chop celery into manageable pieces (approximately 10 minutes).
- 5Step 5
Serve the lentil dip chilled with the fresh crudités and whole grain crackers.
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