This spicy dip is delicious as part of a mezze plate or with grilled flatbread.
In a saucepan, place 1 cup red lentils and 1 ½ cups water and boil for 2 minutes.
Cover and allow to stand for 12 minutes. Place the lentils in a food processor with 1/3 cup olive oil, ¼ cup lemon juice, 1 crushed garlic clove, 1 tsp ground
cumin and sea salt. Process until smooth.
*Note: I have found red lentils at both an Italian/Mediterranean deli and a Middle Eastern import store. You can usually find them at health food stores that have bulk bins as well. They are also called Masoor Dal.
I often have to add a bit of water to the blender to get this all to blend. You may not have that problem in a food processor, but I don't have one.
-Donna Hay, Off the Shelf: Cooking from the Pantry