Red Lentil Dip

• 1 pound dried red lentils
• 6 cups water
• 16 cloves roasted garlic, peeled
• 1 tablespoon olive oil
• 4 teaspoons lemon juice
• 1 1/2 teaspoons ground cumin
• 1 tablespoon salt
• Freshly ground pepper to taste
• 2 tablespoons minced parsley

1. Place lentils and water in a large saucepan.
2. Bring to a boil.
3. Reduce to a simmer.
4. Cook, stirring occasionally, until the lentils are very soft, about 45 minutes.
5. Drain through a fine-mesh sieve until mixture is thick but not dry.
6. Place the lentils in a food processor.
7. Process until smooth.
8. Add the remaining ingredients except the parsley.
9. Process until smooth.
10. Serve with crackers, and garnish with parsley.

red lentils, water, garlic, olive oil, lemon juice, ground cumin, salt, freshly ground pepper, parsley

Taken from cooking.nytimes.com/recipes/1073 (may not work)