Appetizer · Snack · Middle Eastern ·

Saffron-Infused Egyptian Red Lentil and Garbanzo Tahini Dip

Name: Saffron-Infused Egyptian Red Lentil and Garbanzo Tahini Dip
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: 1 cup red lentils, rinsed and drained; 3 cups water; 1 pinch saffron threads, soaked in 2 tablespoons warm water; 1 cup canned chickpeas, drained and rinsed; 3 tablespoons tahini; 2 cloves garlic, minced; 1 lemon, juiced; 1 teaspoon cumin powder; Salt, to taste; 2 tablespoons olive oil; 1 tablespoon fresh cilantro, chopped; Pinch of cayenne pepper, optional

This creamy dip combines the earthy flavors of red lentils and chickpeas with the exotic touch of saffron, perfect for a sophisticated appetizer or snack.

4.8(789 reviews)

·By Ethan Brooks·January 25, 2026

Saffron-Infused Egyptian Red Lentil and Garbanzo Tahini Dip — Appetizer served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Lentil Base

For the Chickpea Blend

For the Final Mix

Nutrition

Per serving

Calories: 244 kcal
Protein: 9.62 g
Carbs: 23.43 g
Fat: 14.19 g
Fiber: 8.07 g

Whole recipe

Total

Calories: 976 kcal
Protein: 38.47 g
Carbs: 93.71 g
Fat: 56.77 g
Fiber: 32.26 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup red lentils rinsed and drained	230	18	40	1	16
3 cups water	0	0	0	0	0
1 pinch saffron threads soaked in 2 tablespoons warm water	1	0.04	0.2	0.01	0
1 cup canned chickpeas drained and rinsed	210	11	35	4	10
3 tablespoons tahini	266	8	11	24	4
2 cloves garlic minced	8	0.35	2	0.04	0.1
1 lemon juiced	12	0.5	4	0.15	1
1 teaspoon cumin powder	8	0.4	1.07	0.47	0.93
Salt to taste	0	0	0	0	0
2 tablespoons olive oil	239	0	0	27	0
1 tablespoon fresh cilantro chopped	1	0.1	0.15	0.01	0.1
Pinch of cayenne pepper optional	2	0.08	0.29	0.09	0.13

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Cooking the Lentils

1
Combine red lentils and water
In a medium pot, combine the red lentils and water.
2
Simmer lentils
Bring to a boil, then lower heat and simmer for 20–25 minutes, until lentils are soft.
Tip: Do not overcook the lentils as they can become too mushy.
3
Add saffron
Stir in the saffron along with soaking water and cook for another 5 minutes.

Preparing the Chickpea Blend

1
Combine ingredients
In a food processor, combine chickpeas, tahini, garlic, lemon juice, and cumin.
Tip: Use freshly ground cumin for a more robust flavor and aroma.
2
Blend until smooth
Blend until smooth, adding water if necessary.
Tip: Chill the chickpeas before blending for a better texture in the dip.
3
Season
Season with salt to taste.

How to Make Saffron-Infused Egyptian Red Lentil and Garbanzo Tahini Dip

Total time: 2 h · Yields 4 servings

1
Lentil Infusion
Allow the saffron to blend with the warm lentils off heat.
2
Chickpea Pureeing
Achieve a smooth and light consistency in the puree.
3
Final Mixing
Combine the lentil and chickpea mixes, incorporating olive oil for silkiness.