Creamy Lentil Hummus

Instructions

1. Prepare Lentils: Rinse 95 g (1/2 cup) of dried green lentils under water using a fine sieve.
2. Cook Lentils: Transfer lentils to a saucepan with 480 ml (2 cups) water. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15-20 minutes until just cooked through. Check package instructions for exact cooking time.
3. Cool Lentils: Remove from heat, drain lentils in a colander, and rinse under cold water to stop cooking and cool to room temperature. Shake off excess water and reserve a spoonful of lentils for garnish.
4. Blend Lentils: Place lentils in a food processor or use a hand blender. Blend for about 30 seconds until finely chopped and well blended, scraping down the sides halfway through.
5. Add Flavorings: Add 45 g (3 tbsp) tahini paste, 2 cloves garlic, 1/2 tsp (1.5 g) ground cumin, 1/4 tsp (0.6 g) sweet smoked Spanish paprika, 30 ml (2 tbsp) extra virgin olive oil, 15 ml (1 tbsp) fresh lemon juice, sea salt, and freshly cracked black pepper to the food processor.
6. Blend Ingredients: Blend for 1 to 2 minutes until all ingredients are well combined and smooth.
7. Adjust Texture: With the processor running, add water one tablespoon (15 ml) at a time, between 2 to 3 tablespoons total, until desired creamy texture is reached. Taste and adjust seasoning as needed.
8. Serve: Transfer hummus to a shallow bowl. Use the back of a spoon to create curves on the surface. Garnish with reserved lentils, a drizzle of extra virgin olive oil, and chopped cilantro. Serve at room temperature or chilled.