Green Lentil and Pistachio Dip

Name: Green Lentil and Pistachio Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 cup (200 g) green lentils (French or Puy lentils), rinsed; 2½ cups (600 ml) water; to taste kosher salt; ¾ cup (90 g) roasted unsalted pistachios, roughly chopped; 2 cloves (8 g) garlic cloves, peeled and minced; 3 tablespoons (45 ml) fresh lemon juice; ½ cup (30 g) fresh flat-leaf parsley, packed, roughly chopped; ¼ cup (60 ml) extra-virgin olive oil; ½ teaspoon (1.3 g) ground cumin; to taste freshly ground black pepper; ¼ teaspoon (0.6 g) smoked paprika (optional)

From the MyKitchenBank Kitchen

A bright, creamy Mediterranean dip made from tender green lentils blended with roasted pistachios, fresh parsley, and lemon juice. The nutty pistachios add richness and depth, while the green lentils provide earthiness and protein. Finished with quality olive oil and a touch of garlic, this dip is perfect for entertaining and pairs beautifully with crackers, vegetables, or pita chips.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 2 cups (480 ml) dip, about 8 servings

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Steps

Before you start

Measure out the green lentils and rinse them under cold water to remove any dust
Peel and mince the garlic cloves
Juice the lemon before you begin cooking
Chop the fresh parsley and measure out the pistachios

1
Bring water and lentils to boil
- Pour the water into a medium 3-quart saucepan and bring to a rolling boil over high heat.
- Add the rinsed green lentils and stir once.
- Return to a boil, then reduce the heat to medium-low to maintain a gentle simmer.
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Ready when: Water is at a rolling boil and steam rises vigorously
Tip: Do not cover the pot, as this will darken the lentil color and create an overly mushy texture.
2
Simmer lentils until tender
- Simmer the lentils for 20–25 minutes, stirring occasionally, until they are completely tender when pierced with a fork but still hold their shape.
- Do not overcook them or they will become mushy and dull in color.
- Season with salt to taste during the final minutes of cooking.
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Ready when: Lentils are tender and easily pierced with a fork but still intact and bright green
Tip: Taste one lentil from the edge of the pot (they cook fastest there) to check for doneness. Undercooked lentils will make the dip gritty.
3
Drain and cool lentils
- Drain the lentils in a fine-mesh sieve and rinse briefly under cool running water to stop the cooking.
- Spread them on a clean towel or paper towels and let them cool to room temperature for about 5 minutes.
- Pat dry gently to remove excess moisture.
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Ready when: Lentils feel cool to the touch and excess water has been removed
Tip: Cooling the lentils ensures the blender can incorporate them smoothly without creating steam, which can separate the dip.
4
Toast pistachios in food processor
- Add the roughly chopped roasted pistachios to the bowl of a food processor fitted with the blade attachment.
- Pulse 8–10 times until the pistachios are finely chopped but still have some texture; do not over-process or they will become a paste.
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Ready when: Pistachios are finely chopped with visible pieces but no large chunks remaining
Tip: Do not skip this step. Pre-processing the pistachios distributes them evenly and prevents them from being forced to the outside edges of the dip.
5
Add cooled lentils and aromatics
- Add the cooled cooked lentils, minced garlic, lemon juice, chopped parsley, olive oil, cumin, black pepper to taste, and smoked paprika (if using) to the food processor with the chopped pistachios.
- Pulse until the mixture is blended into a coarse, textured dip—similar to chunky hummus.
- Leave it slightly rough rather than completely smooth.
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Ready when: The dip is chunky and textured, with visible pistachio and herb pieces throughout, and no large unblended pieces of lentil remain
Tip: Pulse rather than blend. Over-processing will produce a paste that lacks the delightful nutty texture that makes this dip special.
6
Taste and adjust seasoning
- Transfer the dip to a serving bowl.
- Taste a small spoonful and adjust the seasoning as needed: add more lemon juice for brightness, salt for depth, cumin for warmth, or black pepper for heat.
- Stir in a tablespoon of water at a time if the dip is too thick.
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Ready when: Flavors are balanced, with brightness from lemon, nuttiness from pistachios and cumin, and pleasant herbal notes from parsley
Tip: Remember that cold dips taste less seasoned, so taste it at room temperature. You can always add more seasoning later, but you cannot take it out.

Good to know

Tips

Green lentils (also called French or Puy lentils) hold their shape beautifully during cooking and stay bright in color. Do not substitute with red or yellow lentils, which will disintegrate into a puree.
For a creamier dip, blend in an extra 2–3 tablespoons of olive oil or a few tablespoons of Greek yogurt after pulsing. This makes it spreadable but keeps the nutty texture intact.
Serve the dip at room temperature for the most vibrant flavor. Cold dips taste muted. If made ahead and chilled, let it sit out for 20 minutes before serving.
This dip is perfect alongside crudités, pita chips, grilled vegetables, or crackers. It also pairs beautifully with thinly shaved raw fennel, radishes, or as a spread on crostini topped with a single pistachio.

Make ahead

The dip can be made up to 3 days ahead. Store it in an airtight container in the refrigerator. If it dries out slightly in storage, stir in a tablespoon of olive oil or lemon juice to restore creaminess.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe container or zip-top bag. To reheat, thaw in the refrigerator overnight, then stir in a tablespoon of olive oil and adjust seasoning. The dip is also delicious served cold directly from the fridge.

Substitutions

green lentils (French or Puy lentils) → brown or red lentils. Brown lentils will work but are earthier and less sweet than green lentils. Red lentils will cook faster (12–15 minutes) but create a softer, less textured dip. Use French (Puy) lentils if available; they hold their shape best.
roasted unsalted pistachios → roasted unsalted almonds or walnuts. Almonds will add a different type of nuttiness; walnuts will darken the dip slightly and add a deeper, earthier note. Use the same amount by weight.
fresh flat-leaf parsley, packed → fresh mint or dill, or a combination of herbs. Mint will brighten and cool the dip; dill adds a subtle anise note. Use half the amount of mint (it is more potent) or the same amount of dill.
ground cumin → ground coriander or a pinch of harissa paste. Coriander adds a citrusy warmth; harissa adds heat and complexity. Start with half the amount of harissa and adjust to taste.