Reviewed: Apr. 2, 2011

This dip is delicious. I followed the recipe fairly closely, only using olive oil instead of vegetable and making a crushed red chili pepper/paprika substitution for the cayenne pepper, as I didn't have any. I did not add salt (nor would I say it needs any) and used all the liquid. I tried the dip after mixing it all together and felt it wasn't quite what I wanted. I added about a teaspoon of lemon juice and that did it for me. Who needs chips? I could eat this with a spoon! Four stars for the dip before the lemon juice, five for easy prep and with the difference the lemon juice made. Thanks for sharing a great recipe, Noni!

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Reviewer:

Heather

Cooking Level: Intermediate

Reviewed: Feb. 26, 2011

Very good, like a Mediterranean guacamole! I had 2 cups of steamed lentils already on hand, so my preparation varied from the recipe. Like another reviewer, I sautéed a chopped onion for 5 minutes in veg. oil, added the spices and cooked for another 2 minutes, then added 4 cloves of minced garlic for the final minute. Cut back a bit on the cayenne and added 1/2 tsp of salt, 1.5 tsp ground coriander and a dash of ground ginger in the spice mixture. Combined everything in a blender and added chicken broth... you may want 1 to 1.5 cups depending on the consistency you're after. Let it chill and the spices soak in.

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Reviewer:

SHAGADELIC007

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Redondo Beach, California, USA

Reviewed: Feb. 15, 2011

This was only ok. Luckily I made a small batch because my husband didn't like it at all.

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Reviewer:

VILAINE

Cooking Level: Expert

Living In: Madison, Wisconsin, USA

Reviewed: Dec. 16, 2010

i would add salt to this . the heat that this dip gives is great . not a bad dip

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Reviewer:

BKbroiler

Cooking Level: Intermediate

Home Town: Durham Region, Ontario, Canada

Reviewed: Nov. 7, 2010

This is my second time makeing this recipe. It's a great alternative to hummus, was getting really tired of hummus. Only used 2 cups of water as I found the first time I made the recipe it was to runny.

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Reviewer:

sarahedmonds_ca

Reviewed: Sep. 11, 2010

Loved it! I added about a tablespoon of cumin with the curry powder.

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Reviewer:

angie t.

Reviewed: Aug. 9, 2010

This recipe is turned out pretty well, ONLY after I altered it. I followed all of the measurements and cooking instructions exactly, but I was left with really bland tasting goop. So, I added: just under 1 tbsp of fresh lemon juice, a bunch of sea salt, and another 1 tsp of curry. Now it's delicious!

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Reviewer:

type4pisces

Reviewed: Jan. 18, 2010

I already had a batch of cooked lentils so I sauted the spices with the onion, added some of the lentil cooking liquid and then threw it all in the food processor. I had to add 1/2 tsp of salt then it was delicious! I will definitely make this again.

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Reviewer:

Lichan619

Cooking Level: Intermediate

Home Town: New Boston, Texas, USA

Living In: Lee's Summit, Missouri, USA

Reviewed: Jun. 18, 2009

I made this for my book club tonight and everyone really liked it. Like many reviewers, I also added salt. I did not have a problem with it being too soupy and was going to reserve the water but didn't need to. The only thing I added that I didn't see anyone else use, was a dash of ground ginger, which went very nicely with this. I am definitely going to make this healthy dip again!

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Reviewer:

momandrn

Reviewed: Jan. 7, 2009

Delicious! The water amount was perfect for me, but I did use a fairly large pot to boil it in which helped the evaporation. I ran out of curry powder, so I used garam masala and paprika instead. I used olive oil and added a little bit of salt. Next time I'll try it as written with curry powder (although the substitution was tasty!)and I may add some chopped, fresh tomato. This dip is fantastic on celery and carrot sticks and any kind of bread product!! What a healthy snack! I'm almost through my first batch and will probably make more tomorrow.

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