For a touch of spice, I sometimes sprinkle it with a little za’atar, a Middle Eastern spice made from sumac, marjoram, thyme, toasted sesame seeds, and salt (see my version below). It gives it more of a hummus taste and looks pretty too. Double or triple the batch of dip and you won’t be sorry. Serve some at your game day event and save the rest for a wrap/sandwich or to snack on with pita chips or celery sticks.
- 1 c dried lentils, rinsed under cold water
- 1 c raw walnut halves
- 2 medium garlic cloves, roughly chopped
- 2 tbsp. grapeseed or canola oil
- 2 tsp. kosher salt
- Pita chips, seeded flatbread, crackers, or veg sticks for serving
- Bring 3 1/2 cups of water to a boil in a medium saucepan. Add the lentils, return to a boil, reduce the heat to medium-low, and gently simmer until the lentils are tender and creamy (scoop a few out with a fork to test them), 12 to 15 minutes.
- Place a sieve over a large bowl and drain the lentils through the sieve. Reserve 1/2 cup of the lentil water and set aside (freeze the remaining lentil liquid and use it like you would water or chicken broth for making rice, flavoring chili, or bean soup). Set the lentils aside to cool completely, about 1 hour (shake the sieve every so often to redistribute the lentils and let off some steam).
- Preheat the oven to 350°F. Place the walnuts on a rimmed baking sheet pan and toast just until they become glossy and slightly fragrant, 3 to 4 minutes. Remove from the oven, transfer to a large plate, and set aside to cool.
- Place the walnuts and garlic in the bowl of a food processor and process for 30 seconds to combine. Add the cooled lentils, canola oil, salt, and reserved lentil cooking liquid. Process until the pâté lightens in color and becomes very airy, about 2 minutes, scraping down the sides of the bowl as needed. Transfer the dip to a bowl and serve with pita chips.