Petite Crimson Lentil Hummus
12 ounces petite crimson lentils
4 tablespoons lemon juice
3 garlic cloves, peeled
2 ounces tahini
1-2 teaspoons salt
3 tablespoons olive oil
Cook lentils in salted boiling water for 5 minutes or until tender. They will split and open. Drain and place in a small food processor.
In the food processor add to the lentils: lemon, garlic, tahini and cumin and blend well.
Taste and add salt gradually and blend well.
Add the olive oil and taste as you go along to insure proper seasoning.