For those of you who follow me on Instagram you know I have a slight obsession with hummus. Well, all dips really. But hummus has a special place in my heart (stomach) after spending many days set with Chef Sam Smith of Tusk. This hummus however has a spin on the classic version. Instead of using chickpeas, this version uses another pulse, red lentils. Inspired by one of my favorite photographers and recipe writers, Heidi Swanson, but using the process steps from Sam, who makes the world's creamiest hummus.

In the end, the biggest key to very, very smooth hummus is to truly let your food processor or high-speed blender go for 3-5 minutes. You want the hummus to be slightly loose, and then let set in a bowl over ice until it thickens. And then there is the toppings. There are countless toppings that you can add on your hummus. From chickpeas to handfuls of herbs, meats, seasonal vegetables, allepo pepper, nuts, spices, and plenty of olive oil to drizzle over top.

Red Lentil Hummus
makes 3 cups

INGREDIENTS:
2 1/2 cups cooked red lentils
2 medium cloves garlic
3 tablespoons rice vinegar (or lemon juice)
2/3 cup tahini
3/4 teaspoon fine-grain sea salt
2 to 3 tablespoons ice water (if needed)
Extra virgin olive oil

Toppings:
pink peppercorns
sesame seeds
za'atar seasoning
chives
chive blossoms
cumin

PROCESS:
1. Rinse 1 1/2 cups dried red lentils well and place in a saucepan topped with water 2" over the lentils. Bring to a boil, and then reduce to a medium simmer. After 10 minutes check for doneness. Once cooked through, strain and set aside to cool. I like to cook my grains and pulses like pasta, instead of doing a ratio system.
2. Add the cooked lentils and garlic to a food processor and pulse for 2 minutes.
3. Add the rice vinegar, tahini and sea salt. Blend again for another 3 minutes.
4. If needed add ice water and continue to blend until the hummus is smooth and light. At this point its ok if it looks thinner than normal, as well your machine will feel warm for running for so long.
5. Taste, and adjust to your liking — adding more rice vinegar or salt, if needed. Fill a large bowl with ice water, and then fill your hummus into a medium bowl, and put the hummus bowl into the ice water. This allows the hummus to cool and thicken.
6. Serve topped with the sesame seeds, seasonings, fresh herbs, and plenty of olive oil.