Total Time
Prep 10 mins
Cook 35 mins

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

Ingredients Nutrition


  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.
Most Helpful

5 5

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.