Red Lentil Hummus

Adapted from a Canadian Living recipe for Lentil Hummus. I've used split red lentils here as I always have them on hand. They have the desirable characteristic of falling apart and practically melting into whatever they're cooked in, if you let them. For this hummus, however, I cook until just tender. I haven't provided a cooking time as it can vary but it doesn't take long at all. I keep a close eye on things and test for tenderness after a few minutes of simmering then immediately drain.

Ingredients:

3/4 cup dried split red lentils

1 slightly heaped tablespoon tahini

1 1/2-2 tablespoons fresh lemon juice

1 clove of garlic, smashed

olive oil, for drizzling (optional)

Wash the lentils well in a sieve and pick out any debris. Transfer to a pot and cover with water by about three or four inches. Bring to a boil, skim, turn heat down and simmer just until tender.

Drain cooked lentils in a sieve and rinse under cold water to stop the cooking. Give them a gentle shake. Set the sieve over the empty pot for several minutes and allow to drain well.

Add drained lentils to food processor along with tahini, lemon juice and garlic. Process until smooth. Adjust flavors if needed and season with salt to taste. Transfer to a bowl and drizzle with a little olive oil if desired. The hummus is best made in advance but is also great eaten right away.

Yields about 1 2/3 cup.

Note: I prefer this hummus on the simple side but as always, cook to your taste preferences and feel free to make your own variation by adding any spices, fresh herbs or flavorings you like.