Lentil & walnut dip

lentil and walnut dipAs a snack, this dip works a treat (for adults and young ones alike) because it’s filling, delicious and full of good stuff. And with some crunchy vegetables and wholesome crackers, such as Mary’s gone crackers, you’ve got yourself one fuelled-up snack.

You can also use this dip as a spread in sandwiches or on toast for lunch or breakfast. Brilliant if you’re a vegetarian or someone who eats mostly vegetarian meals — because it’s a good source of protein too (from the lentils and walnuts).

Recipe

Ingredients

  • 2 cloves garlic
  • ½ cup fresh coriander, roughly chopped
  • 1 fresh green chilli, chopped (optional)
  • 1 cup brown lentils, cooked and drained (you can use canned if you prefer)
  • ¼ cup walnuts
  • 1 tsp cumin, roasted and ground
  • 1 tbsp hulled tahini
  • 2 tbsp coldpressed extra virgin olive oil
  • 1 tbsp (or to taste) freshly squeezed lemon juice
  • 1 tbsp of mirin (optional)
  • sea salt, to taste

Method

Process garlic, chilli and coriander first. Then tip in the remaining ingredients and continue to process. You can make it as smooth or as chunky as you like. If it’s too thick, then add a little filtered water. Check seasoning and adjust to your taste.

Store in an airtight container. The dip will keep in the fridge for up to 5 days, or you can freeze it.

Did you enjoy this recipe? Then you may like to check out Nourished, my healthy eating ebook with 93 wholefood recipes.

4 thoughts on “Lentil & walnut dip

  1. Alexiasana says:

    sometimes we are stuck in the believe that hummus can onnly be made from chickpeas, no? i need to start making lentil dips like this one. I have some split mung beans in the cupboard and was thinking about making a dip out of it. not sure what else to mix it with yet, maybe will try walnut and tahini too!!

    • The Mindful Foodie says:

      That would definitely work, Alexia. Let me know how it turns out (perhaps, you may blog about it?)

  2. Alicia says:

    Made this a couple days ago… Yum!!!! Didn’t have brown lentils so made it with green. Everyone loved it! Even my 1 & 2 yr olds. 🙂
    Thanks!!

    • The Mindful Foodie says:

      Fabulous Alicia! Really touched you made my recipe and that you and and your whole family enjoyed it. I am all for substitution. You can make this dip with any type of legume and you don’t need to use the miso, mirin and walnuts if you don’t have any. It will still make a delicious dip. x

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