Lentil Hummus

1. 1

   In a large saucepan bring 2 quarts water with salt to a boil and simmer lentils about 15 minutes, or until al dente.

2. 2

   In a colander drain lentils and rinse under cold water, draining well.

3. 3

   Transfer lentils to a bowl and chill 20 minutes.

4. 4

   In a food processor puree lentils, tahini, garlic paste, lemon juice, and 1/2 cup water until smooth.

5. 5

   With motor running add oil in a stream, adding up to 1/4 cup remaining water if mixture is too thick.

6. 6

   Season hummus with salt and pepper.

7. 7

   Hummus may be made one day ahead and chilled, its surface covered with plastic wrap.

8. 8

   Bring hummus to room temperature before serving.

9. 9

   Serve with pita toasts.

* Per serving · 4 servings · Values may vary.

No additional tips available.