Garlic Lentil Hummus made this yesterday, it has a burst of good flavor

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Garlic Lentil Hummus

 

2 tablespoons coarse salt

1/2 pound lentils, picked over (about 1 1 /4 cups)

1/2 cup tahini (sesame seed paste)

5 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt

1/2 cup fresh lemon juice

1/2 to 1/3 cup water

1/2 cup extra-virgin olive oil

toasted pita wedges

 

 

 

In a large saucepan bring 2 quarts water with salt to a boil and simmer

lentils about 15 minutes, or until al dente. In a colander drain lentils and

rinse under cold water, draining well. Transfer lentils to a bowl and chill 20

minutes. In a food processor pureé lentils, tahini, garlic paste, lemon juice,

and 1/2 cup water until smooth. With motor running add oil in a stream, adding

up to 1/4 cup remaining water if mixture is too thick. Season hummus with salt

and pepper. Hummus may be made one day ahead and chilled, its surface covered

with plastic wrap. Bring hummus to room temperature before serving. Serve with

pita toasts.

 

 

 

 

 

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