Lentil Hummus

• 1 cup green lentils
• 1 teaspoon ground turmeric
• 1/4 cup extra-virgin olive oil, divided
• 1 small yellow onion, thinly sliced
• 4 cloves garlic
• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground cardamom
• 1 teaspoon grated fresh ginger
• 2 tablespoons chopped cilantro, or to taste
• 1 1/2 teaspoons lemon juice

1. Place lentils in a saucepan and cover with 2 cups hot water; set aside to soak, about 30 minutes.
2. Bring lentils to a boil and add turmeric. Cook, skimming the surface, until lentils are soft, about 30 minutes. Drain and let cool.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion; cook and stir until golden brown, about 5 minutes. Add garlic, cumin, cardamom, and ginger. Cook until fragrant, 2 to 3 minutes. Remove from heat and let cool, about 10 minutes.
4. Fold onion mixture into lentils along with remaining 2 tablespoons olive oil, cilantro, and lemon juice. Transfer to a blender and puree until creamy.

green lentils, ground turmeric, extravirgin olive oil, yellow onion, garlic, ground cumin, ground cardamom, ginger, cilantro, lemon juice

Taken from www.allrecipes.com/recipe/246741/lentil-hummus/ (may not work)