Theo's Harissa Lentil Dip with Za'atar Crisps
Creamy lentils whipped with harissa and lemon pair with crunchy za'atar pita crisps for a bold snack.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (204 reviews)
INSPIRED BY
A pantry dip becomes a bold snack with harissa, tahini, lemon, and crisp za'atar pita wedges.
Story
Theo built this dip for the kind of table where the snacks disappear before the drinks arrive. Harissa brings the swagger, tahini rounds it out, and the za'atar crisps make a loud little crunch every time you scoop. It is the move when hummus feels too predictable but the pantry still needs to do the work.
By Theo
Ingredients
- 3 cups cooked brown lentils, drained
- 2 garlic cloves, roughly chopped
- 2 tablespoons tahini
- 1 tablespoon harissa paste
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/3 cup extra-virgin olive oil, plus more for serving
- 3 whole wheat pitas
- 1 tablespoon za'atar
- 1/4 teaspoon smoked paprika
- 2 tablespoons chopped parsley
Instructions
- Heat the oven to 400 F and cut each pita into 8 wedges.
- Arrange the pita wedges on a baking sheet. Brush with 1 tablespoon olive oil and sprinkle with za'atar and smoked paprika.
- Bake the pita wedges for 8 to 10 minutes, turning once, until crisp and browned at the edges.
- Blend the lentils, garlic, tahini, harissa, lemon juice, cumin, salt, and remaining olive oil until smooth.
- Spoon the dip onto a shallow plate and use the back of a spoon to make a wide swirl in the center.
- Drizzle with olive oil, scatter with parsley, and serve with the warm za'atar crisps.
Chef Tips
- Drain the lentils well so the dip stays thick enough to scoop.
- Taste the harissa before adding more because brands vary in salt and heat.
- White beans can replace half or all of the lentils for a softer, milder dip.
- Refrigerate the dip for up to 4 days and keep the crisps in an airtight container.
Cook's Notes
- **Prep:** Drain the lentils well so the dip stays thick enough to scoop.
- **Cook:** Taste the harissa before adding more because brands vary in salt and heat.
- **Swap:** White beans can replace half or all of the lentils for a softer, milder dip.
- **Store:** Refrigerate the dip for up to 4 days and keep the crisps in an airtight container.