Alison Roman's lentil dip with toasted garlic and crispy herbs

Name: Alison Roman's lentil dip with toasted garlic and crispy herbs
Cuisine: European, Mediterranean, Greek
Ingredients: 250g yellow lentils; 2 tbs fresh lemon juice, plus more, to taste; 1/3 cup (80ml) extra virgin olive oil; 4 garlic cloves, 2 finely grated, 2 thinly sliced; 8-10 sage leaves, or 1 tbs thyme or oregano leaves; Freshly ground black pepper or chilli flakes, to serve

Instructions

“This is my best interpretation of ‘fava’, the classic Greek dip you’re able to get at any taverna across the country. Each version I’ve had, made with yellow lentils (not favas), lots of lemon, garlic and olive oil, is wonderful, and I love them all. I suspect they’re using a different technique, as the ones I’ve had in Greece were sublimely smooth, and this version is charmingly lumpy (intentional). The best part about this dip is that you don’t need a food processor or blender: the lentils cook in just enough water to fully break them down into mush. Season aggressively, and – if making this ahead – know it’ll firm up as it sits. You can always thin it out with more lemon juice, olive oil, or a touch of water as needed.” – Alison Roman

Updated at: Tue, 30 Dec 2025 14:30:16 GMT