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LEARN HOW TO MAKE A TASTY BLACK BELUGA LENTIL DIP RECIPE LIKE HUMMUS TODAY!
LAY HO MA (how’s it going in Cantonese)! Buckle up for an easy recipe that’s deliciously creamy and heavenly! Join me in this episode and learn how to make a vegetarian black lentil dip recipe today!
INGREDIENTS:
1/2 cup black lentils
3 + 1/2 cup water
3 pieces garlic
2 shallots
2 + 2 tbsp olive oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
2 tbsp lemon juice
1/2 tsp salt
pepper to taste
1/2 cup tahini
few sprigs parsley
DIRECTIONS:
1. Add the black lentils to a small saucepan along with about 3 cups of water. Bring to a boil, then cover and simmer on medium low for 25mins
2. Crush, peel, and roughly chop the garlic. Peel and slice down the shallots
3. Heat up a sauté pan to medium heat. Add 2 tbsp of olive oil followed by the garlic and shallots. Fry for 2-3mins. Add the cumin seeds and fennel seeds, then cook for another 30 seconds. Set the pan aside
4. Drain the remaining liquid from the black lentils and transfer to a food processor. Add the sautéed garlic and shallots. Add 1/2 cup water, lemon juice, salt, and pepper to taste. Blend for about 2mins. Add the tahini, then blend again for about 1min
5. Plate the dip and garnish with salt, pepper, chopped parsley, and olive oil to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Lay ho lay ho! I hope you’re keeping well and cooking well. If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to get you started with cooking today – link in description box. Happy cooking 🥳
I find soaking the lentils overnight cuts down on cooking time. Thanks for great recipe❤
That looks fantastic. I'm not overly fond of black lentils on their own but I'll be making this for certain. Thank you
Just made it and it is delicious ! Very profound flavors. Had it for diner with crudites. Thank you so much for another awesome recipe !
I have some black lentils at home, and I was wondering what to do with them. You answered my question, Will!
Fantastic! Another favorite recipe. Thank you 😊🤗
I love this recipe! Is there a huge taste difference between black and brown lentils? I usually make the traditional chickpea version, but this looks like a nice alternative.
This sounds good! I would leave out the cumin, though, just because I cannot tolerate the taste of it.
Hummus without chickpeas. Very interesting. I would have never thought of it but now that I've seen it, I'm sure the black lentils are an excellent choice. I need to get some lemons and try this exquisite recipe. Thank you!
I actually just got some black lentils! Will definitely be making this dip! Thank you!! 💜
Looks amazing! Question: as with red lentils, should you rinse and soak the black lentils before cooking ( understand it decreases the gas forming properties). Thanks, Will 😊