Red Lentil Hummus

• 1 cup red lentils
• Water 2 garlic cloves, peeled
• Peel from 1/2 lemon, and zest from 1/2 lemon
• 2 tablespoons extra virgin olive oil, plus more for 1 ½ tablespoons of tahini paste
• Juice from 1/4 lemon
• Salt
• 2 pinches sumac

1. In a medium saucepan, set over medium heat, combine the lentils, water, garlic cloves and peel from 1/2 lemon. Bring to a simmer and cover the pan. Cook for 15 to 20 minutes, until the water has evaporated and the lentils are thoroughly cook. (If a very small amount of residual water is in the lentils, that’s ok!) Remove the lemon peel and discard.
2. To a blender or food processor, add the olive oil, lentils and softened garlic cloves, tahini paste, juice from 1 lemon and a few pinches of salt. Pulse until very smooth. Give it a taste and adjust the salt according to taste (I added a few more pinches).
3. Transfer to a serving bowl. Drizzle with a teaspoon or two of olive oil and top with a few pinches of sumac. Serve with fresh vegetables or pitas.

Servings: 4

Nutrition Information