Step 1

Add the lentils and water to a medium pot. Bring to a boil and reduce to a simmer. Continue to cook for about 15 minutes until the lentils are mushy and the water has been absorbed. If there is any water left, continue to simmer, stirring often, until all the water has been absorbed. Remove from heat and then let cool for at least 10 minutes.

Step 2

Add the cooled lentils to a blender with the tahini, lemon juice, garlic, salt, and cumin. Blend, stopping to scrape down the sides as needed, until completely smooth and creamy. Tip: I prefer using a standing blender for the creamiest hummus but a food processor or immersion blender will also work.

Step 3

Pour the lentil dip into a bowl or serving dish and enjoy plain or garnish with any optional toppings and serve with your favorite dipper. The dip will be a bit thinner than regular hummus but will get thicker as it cools in the fridge. Store in an air-tight container in the fridge for up to 7 days.