Black lentil and tahini dip
Yeung Man Cooking · ♥ 4.9K likes · 65.5K views · 10 min video
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Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Put half a cup of black lentils in a small saucepan with about three cups of water and bring to a boil.
- ½ cup black lentils
- 3 cups water
- 3 pieces garlic
- 2 whole shallots
Crush and peel three pieces of garlic and roughly chop. Peel and slice two shallots.
When the water boils, cover and simmer on medium-low about 25 minutes.
Heat a saute pan to medium, add 2 tablespoons olive oil, the garlic and the shallots, and fry 2 to 3 minutes.
- 2 tbsp olive oil
- ½ tsp cumin seeds
- ½ tsp fennel seeds
Add half a teaspoon each of cumin seeds and fennel seeds, stir, and cook about 30 seconds more to infuse the flavour. Set the pan aside.
- water
Drain the remaining liquid off the lentils and add them to a food processor with the flavoured garlic and shallots and water.
Add 2 tablespoons lemon juice, half a teaspoon salt and fresh cracked pepper, and blend about two minutes.
- 2 tbsp fresh lemon juice
- ½ tsp salt
- fresh cracked pepper
- ½ cup tahini
- flaky salt
Add half a cup of tahini and blend about a minute more; tahini is thick and resists the blend, so adding it separately gives a silkier consistency.
Plate the dip and garnish with flaky salt, fresh cracked pepper, chopped curly parsley and a drizzle of olive oil.
- freshly chopped curly parsley
- best olive oil
Serve with crackers, chips or fresh veggies, or as a spread on a wrap or sandwich.