Mexican Lentil Homemade Hummus

• 1 cup Yellow Lentils, Uncooked
• 2 cups Water
• 1/2 teaspoons Salt
• 1/2 cups Fresh Cilantro, Roughly Chopped And Tightly Packed
• 3 Tablespoons Tahini Paste
• 2 Tablespoons Olive Oil
• 2 Tablespoons Garlic, Minced
• 2 Large Limes, Juiced
• 1- 1/4 teaspoon Ground Cumin
• 1/4 teaspoons Cayenne Pepper, To Desired Level Of Spiciness

1. Combine lentils, water, and salt in a large pan and bring to a boil over medium-high heat.
2. Once boiling, turn the heat down to medium/low and cook until the lentils are very soft, and the water is absorbed, about 40 minutes.
3. Add cooked lentils into a large food processor along with all remaining ingredients and blend until smooth and creamy, scraping down the sides as necessary.
4. Devour.

yellow lentils, water, salt, fresh cilantro, tahini paste, olive oil, garlic, ground cumin, cayenne pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mexican-lentil-homemade-hummus/ (may not work)