Green Lentil Hummus

1. 1

   In a medium saucepan, combine the chicken stock, green lentils and bay leaf.

2. 2

   Bring to a boil, then cover and simmer over low heat, stirring occasionally, until the lentils are tender, about 45 minutes.

3. 3

   Uncover and boil the lentils over high heat until most of the liquid has evaporated, about 2 minutes.

4. 4

   Discard the bay leaf and let the lentils cool slightly.

5. 5

   Transfer the cooked lentils to a food processor.

6. 6

   Add the chopped garlic, tahini, olive oil and lemon juice and puree until smooth.

7. 7

   Scrape the hummus into a bowl, stir in the cumin and 2 tablespoons of the chopped cilantro and season with salt and cayenne.

8. 8

   Garnish the hummus with paprika and the remaining 2 tablespoons of chopped cilantro.

9. 9

   Serve the lentil hummus warm or at room temperature with pita chips and vegetable crudites.

* Per serving · 4 servings · Values may vary.