Lentil Hummus

• 1/4 cup olive oil plus
• 1 small carrot peeled, diced
• 1/2 spanish onion diced
• 3 garlic cloves chopped
• 1 celery stalk small, diced
• 1/4 teaspoon crushed red pepper flakes to 1/2
• 1/2 cinnamon stick
• 5 tablespoons cilantro leaves chopped fresh
• 1 cup brown lentils rinsed, picked over
• 1 1/2 tablespoons rosemary leaves chopped fresh
• 1/2 dried rosemary tbspn
• 4 cups water
• 1 teaspoon honey to 1 1/2
• 1 tablespoon sesame tahini
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup scallions chopped, for garnish

1. Place a medium-size saucepan over medium-high heat and when it is hot, add 2 tablespoons of the oil. Add the carrot, onion, garlic, celery, pepper flakes, cinnamon stick, and 2 tablespoons of the cilantro, stirring well after each addition. Cook until the onion is soft, about 5 minutes, stirring occasionally.
2. Add the lentils, rosemary, and water and bring to a boil. Reduce the heat to low and cook until the lentils are very soft and the mixture is thick, about 1 1/2 hours.
3. Remove the cinnamon stick and add the remaining 2 tablespoons of olive oil and the honey, tahini, salt, and black pepper. Transfer the mixture to a food processor fitted with a steel blade and puree until completely smooth. Place the mixture in a fine-wire-mesh strainer and strain into a bowl, pressing with the back of a wooden spoon. Discard the solids.
4. Place in a serving bowl and drizzle olive oil over the top. Garnish with the remaining 3 tablespoons cilantro and the chopped scallions.

olive oil, carrot, onion, garlic, red pepper, cinnamon, cilantro, brown lentils, rosemary, rosemary tbspn, water, honey, sesame tahini, kosher salt, freshly ground black pepper, scallions

Taken from www.yummly.com/recipe/Lentil-Hummus-1662463 (may not work)