Recipe information
Yield
Makes about 3 cups
Ingredients
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
1/3 to 1/2 cup water
1/2 cup extra-virgin olive oil
toasted pita wedges
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
