I just made some of this today, to take to a party tonight. Red (orange, really) lentils cook very quickly and make a very creamy dip.

3/4 cup red lentils

2 cloves garlic

1 Tbsp tahini (sesame seed paste)

dash of cayenne

1/2 tsp ground cumin

salt to taste

lemon juice, also to taste

Cook the lentils and drain any excess moisture. They cook in about 15 minutes or so. Put everything in the food processor and blend into a nice, smooth consistency. I like it even better than traditional hummus.

I made a layer dip. First, the hummus. Then I added chopped cucumbers and green onions. I'll take tomatoes and black olives with me to add at the last minute. Finally I topped it with plain yogurt mixed with fresh dill and a little salt.

This isn't for me, since I'm still not on full solids yet, but I did sneak a few bites of cucumber. I figure they're soft and mostly Water. The hummus ROCKS.

Goin' to a party where I can't eat any of the food or drink any of the drinks. Oh, well.

This looks awesome! We love the hummus variations!

It's really, really good! I like how it's easier to make a creamy dip with the lentils. With the chickpeas, I always have to add a bit of water, and my blender still isn't strong enough to make everything perfectly smooth. I call it my "chunky homestyle hummus". *L*

We make it in the food processor. We have a nice recipe that uses the cooking/can liquid, and doesn't have the oil calories.

That's a good idea. Tahini is pretty high in fat, but it's not really a bad fat. I only used a tablespoon in this recipe. I only have a little blender here. My food processor is buried in my mom's house back in the US :tt1: This was actually pretty runny at first because it was still hot, but it firmed up in the fridge.

LOVE HUMMUS>>>I use red lentils with my vegetarian...makes a lovely sauce...

thanks for the recipe