Ingredients

Makes about 3 cups

　　2 tablespoons coarse salt

　　1/2 pound lentils, picked over (about 1 1/4 cups)

　　1/2 cup tahini (sesame seed paste)

　　5 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt

　　1/2 cup fresh lemon juice

　　1/3 to 1/2 cup water

　　1/2 cup extra-virgin olive oil

　　toasted pita wedges

　　

Step 1

In a large saucepan bring 2 quarts water with salt to a boil and simmer lentils about 15 minutes, or until al dente. In a colander drain lentils and rinse under cold water, draining well. Transfer lentils to a bowl and chill 20 minutes.

　　

Step 2

In a food processor pureé lentils, tahini, garlic paste, lemon juice, and 1/2 cup water until smooth. With motor running add oil in a stream, adding up to 1/4 cup remaining water if mixture is too thick. Season hummus with salt and pepper.

　　

Step 3

Hummus may be made one day ahead and chilled, its surface covered with plastic wrap. Bring hummus to room temperature before serving. Serve with pita toasts.