Total Time
45mins
Prep 10 mins
Cook 35 mins

Great for spreading on a crostini or in a sandwich with sliced hard-boiled eggs.

Ingredients Nutrition

Directions

  1. Combine lentils and garlic in a large saucepan and cover with water. Bring to a boil, reduce heat to low and simmer, covered, until very tender, 30 to 35 minutes.
  2. Drain the lentils and garlic and transfer to a food processor.
  3. Add olive paste (or olives), capers, anchovies (or anchovy paste), lemon juice and oil; puree until smooth.
  4. Season with salt and pepper.
  5. Scrape into a bowl and stir in rosemary.

Reviews

(1)
Most Helpful

Was going to add this recipe, glad to find it already here! Delicious and easy. I've taken it to several parties, and it's a lovely change from cheese/dairy based dips. Tons of flavor. I sometimes sub a different herb for the rosemary, which I'm not always fond of.

Chef MB December 22, 2009

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