I know what you’re thinking… it’s just another hummus recipe. What’s so special about this one? The rich flavor and smooth, creamy texture will leaves you wanting to finish it all in one sitting!
In a food processor, blend the tahini with 4 tbsp. lemon juice (save the rest of the lemon juice until the end - see notes below).
Add the olive oil, water, and garlic. Blend until the mixture is smooth and fluffy.
Add the lentils and sea salt. Blend until completely smooth.
Taste and add up to 2 tbsp additional lemon juice as needed (the exact amount depends on how sour your lemons are).
Garnish with a little olive oil and some paprika if you prefer.
Serve with just about anything (pita chips, brown rice crackers, or veggies). You can also use it as a spread to make a veggie wrap.
Notes
Amount of Lemon Juice - after having made this recipe several times, I realized that the exact amount of lemon juice needed may vary depending on how sour your lemons are that day. So start off with adding less, and add the additional amount after you taste the final product.Make sure to purchase the green lentils, NOT french green lentils.To Cook Lentils:Soak the lentils overnight in water. Drain the lentils, discard the soak water, and rinse with fresh, cool water. Cover the lentils with water (just enough to cover them) once more and cook in a pressure cooker. When the steam begins to hiss out of the cooker, reduce the heat to low-medium just enough to maintain a very weak whistle. Cook for an additional 1-2 minutes. Turn off the heat and let the pressure cooker sit until it is safe to open.