Lentil Hummus

1. 1

   Place a medium-size saucepan over medium-high heat and when it is hot, add 2 tablespoons of the oil. Add the carrot, onion, garlic, celery, pepper flakes, cinnamon stick, and 2 tablespoons of the cilantro, stirring well after each addition. Cook until the onion is soft, about 5 minutes, stirring occasionally.

2. 2

   Add the lentils, rosemary, and water and bring to a boil. Reduce the heat to low and cook until the lentils are very soft and the mixture is thick, about 1 1/2 hours.

3. 3

   Remove the cinnamon stick and add the remaining 2 tablespoons of olive oil and the honey, tahini, salt, and black pepper. Transfer the mixture to a food processor fitted with a steel blade and puree until completely smooth. Place the mixture in a fine-wire-mesh strainer and strain into a bowl, pressing with the back of a wooden spoon. Discard the solids.

4. 4

   Place in a serving bowl and drizzle olive oil over the top. Garnish with the remaining 3 tablespoons cilantro and the chopped scallions.

* Per serving · 4 servings · Values may vary.