Lentil and Olive Oil Dip - ‘Adas bi Zayt Zaytoon

posted on: May 2, 2025

By: Habeeb Salloum/Arab America Contributing Writer

Olive oil is often called the healthy and tasty universal solvent of Middle Eastern cuisine. It is also the healthiest fat known to humankind.

This combined with the highly nutrient lentil makes for a most nourishing and tasty appetizer.   

Serves 6 to 8

1 cup lentils

5 cups water
1/2 cup olive oil

1 medium onion, finely chopped
2 garlic cloves, crushed
2 tablespoons finely chopped fresh basil leaves

3/4 teaspoon salt
1/2 teaspoon black pepper

1/2 teaspoon cumin

1/2 teaspoon turmeric

1/8 teaspoon cayenne

Sprigs of parsley

Place lentils and water in a saucepan then bring to boil.  Cover and cook over medium-low heat for 20 minutes then drain and allow to cool.         

In the meantime, heat 2 tablespoons of the oil in a frying pan and fry onion over medium heat for 8 minutes. Stir in garlic and stir-fry over medium heat for 5 minutes. Remove from heat and allow to cool.

Place the lentils, the frying pan contents, the remaining olive oil and the rest of the ingredients, except parsley, in a food processor then process, adding a little more olive oil if needed, until the mixture reaches a soft butter consistency.  Refrigerate 2 hours then decorate with the parsley and sprinkle with a little extra olive. Serve as an appetizer with crackers or Arab bread (pita), or as a dip for raw vegetables.
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