Red Lentil Hummus

Ingredients

• 1 cup dried red lentils
• Water
• 2 garlic cloves, peeled
• Peel from ½ lemon & zest from ½ lemon, divided
• 2 tablespoons extra-virgin olive oil, plus more for
• 1 ½ tablespoons tahini paste
• Juice from 1 ¼ lemon
• Salt
• 2 pinches of sumac
• Carrots, celery, Persian cucumbers, for serving

Instructions

1. 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. 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. 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 crudite and crackers/pita.