Randy Mayor; Lydia DeGaris-Pursell
Yield
10 servings (serving size: about 1/4 cup dip and 2 pita crisps)

You can substitute green or brown lentils, but the dip won't be as pretty.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare dip, place lentils and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil. Cover, reduce heat, and simmer 8 minutes or until tender. Drain well. Discard bay leaf.

Step 3

Heat oil in a small nonstick skillet over medium-high heat. Add onion and nuts; saute 5 minutes or until nuts are lightly browned. Stir in tomato paste and next 6 ingredients (tomato paste through garlic); cook 5 minutes, stirring occasionally. Stir in juice. Combine lentils and onion mixture in a food processor; process until smooth.

Step 4

To prepare pita crisps, coat 1 side of each pita wedge with cooking spray; sprinkle wedges evenly with 1/8 teaspoon salt and black pepper. Arrange wedges in a single layer on a baking sheet. Bake at 350° for 20 minutes or until golden.

Ratings & Reviews

Good party dip

hormiguita
November 14, 2016
This is a flavorful dip with a pretty red color.  Guests at the party where it was served liked it.  I used store bought pita chips to save a little time.  Freezes well.

Spudheidi's Review

DMKitten97
September 18, 2014
This dip is excellent! A perfect addition to a supper of Mediterranean finger foods! Like one of the previous reviewers, I may add some olive oil next time for a bit more smoothness, but it's excellent as is. Thank you!

DMKitten97's Review

veryslowcook
August 26, 2014
I made this with green lentils (that's what I had) and minus the pine nuts (didn't have any), and it was fabulous. I really like it with tomato basil wheat thins. Excellent depth of flavor.

PKcookin's Review

PKcookin
July 18, 2013
This dip is really good. I don't know much about lentils but I really liked it. I skipped the caraway because I don't like it. Used ancho chili and chipolte chili powder for a little more flavor. Served with veggies instead of pita to make it a gluten free dish as well. I think it would also be good spread on a veggie sandwich.

rstarrlemaitre's Review

rstarrlemaitre
September 23, 2012
Taste was great - wonderful spices and hints of the pine nuts and onions. Texture left something to be desired - needed to be smoother so would take other rater's suggestions and add olive oil or broth. Likewise the pita wedges were baked until they were more like chips. I would bake for only 10 minutes or so next time.

hormiguita's Review

Spudheidi
April 30, 2012
Amazing!!! I used steamed lentils from Trader Joes and shallots instead of regular onions. I also added fresh parsley, a tbsp of olive oil (for smoothness) and added chicken broth because it was too thick. this is an outstanding healthy dip!

shankoene's Review

shankoene
March 08, 2011
I took this to a potluck and it was very well received. Had a few people ask for the recipe. It got rave reviews from my husband who was licking the bowl when we got home. I left out the caraway (not my favorite flavor), but otherwise made the recipe as written. Will make again!