Lentil Hummus
By Chef Miki Hackney

A lemony twist to the traditional garbanzo bean hummus makes a healthy dip, spread, or dressing.

1 package Melissa’s Steamed Lentils
8 oz tahini
5 lemons, juiced (about 2/3 cup juice)
4 cloves garlic, peeled
1/2 tsp kosher salt
½ tsp ground black pepper

Garnish- Roasted Red Bell Peppers or Pimientos del Piquillo, thinly sliced

Mince peeled garlic cloves by dropping into a food processor set on high speed. Turn off machine. Open lentil package and break into thirds. Add the lentils, tahini, salt and pepper to the garlic mixture. Drizzle lemon juice into mixture while processing ingredients on high speed until smooth. Transfer to serving dish or storage container. Garnish with thin sliced ribbons of red bell pepper. Keeps refrigerated four days.

Makes 3 cups.