Lentil Hummus
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1 (400 gram) can cooked lentils, drained & rinsed (about 1 1/3 cup cooked lentils)
2 cloves garlic, peeled and roughly chopped
1 tsp kosher salt
1.5 Tbs fresh squeezed lemon juice
1 Tbs tahini
1 Tbs good quality olive oil
1/2 Tbs water

Optional toppings (as pictured)
Torn or roughly chopped fresh herbs (I used basil, dill, & green onion but use what you have or love) 
Gomasio, (toasted sesame seeds + sea salt) 
Extra whole cooked lentils
A drizzle of olive oil 


Combine the cooked lentils (reserving a few for garnish if you desire), tahini, lemon juice, salt, and garlic in a food processor. Pulse a few times until it is a consistent, thick mash.  Then add your olive oil, running the machine now on a setting that will puree it thoroughly. Scrape down the sides and blend once more.  Add the half tablespoon of water and blend on high speed until light and airy.   Taste and adjust seasoning as desire. 

I personally like to serve it slightly chilled (about 30 mins), but do be prepared for the mixture to firm up substantially if completely refrigerated. When ready to serve, pile on a plate and use the back of a spoon or offset spatula to spread the mixture out in a circular motion, leaving deeper swoops to create ravines for toppings. Garnish as desired with any or all of the toppings mentioned above. 

Keeps well in the refrigerator for at least a week and in my opinion, improves in flavor with time. 

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