I came across this recipe in March 2010 Food and Wine magazine.

Chef Mehmet Gurs has created a nice twist on traditional chick pea hummus.

I went crazy with the cilantro and added avocado, also, I substituted vegetable stock for the chicken stock to make this a vegan treat.

I used a whole wheat tortilla to create a balanced hot meal for Meatless Monday!

INGREDIENTS

3 Cups water of vegetable stock
1 cup green lentils (about 6 ounces)
1 bay leaf
3 garlic cloves, coarsely chopped
1/4 cup tahini
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 cup chopped cilantro
Salt
Cayenne pepper
Sweet paprika, for sprinkling
Pita chips, sliced fennel and red bell pepper strips, for serving

DIRECTIONS

In a medium saucepan, combine the water/ stock, green lentils and bay leaf. Bring to a boil, then cover and simmer over low heat, stirring occasionally, until the lentils are tender, about 45 minutes. Uncover and boil the lentils over high heat until most of the liquid has evaporated, about 2 minutes. Discard the bay leaf and let the lentils cool slightly.
Transfer the cooked lentils to a food processor. Add the chopped garlic, tahini, olive oil and lemon juice and puree until smooth. Scrape the hummus into a bowl, stir in the cumin and 2 tablespoons of the chopped cilantro and season with salt and cayenne. Garnish the hummus with paprika and the remaining 2 tablespoons of chopped cilantro. Serve the lentil hummus warm or at room temperature with pita chips and vegetable crudités.

MAKE AHEAD
The lentil hummus can be refrigerated overnight. Let return to room temperature before serving.

This dish is easy, inexpensive and full of vegetable protein and nutrients.

This was filling and truly delicious. It is definitely something to keep in the fridge for a snack or meal.