Creamy lentil hummus

Rinse the dried lentils in a fine sieve; no overnight soak is needed.

Put the lentils in a saucepan with the water and heat on high.

Once boiling, cover, lower to low heat and simmer 15 to 20 minutes until just cooked through.

Drain into a colander, rinse under cold water, shake off the excess and reserve a spoonful for garnish.

Run the lentils in a food processor about 30 seconds until finely chopped and well blended, scraping down the sides halfway.

Add the tahini, garlic, cumin, paprika, olive oil, lemon juice, salt and pepper.

Run the food processor 1 to 2 minutes until well blended.

With the processor running, add water a tablespoon at a time, 2 to 3 tablespoons in all, to the desired texture, then taste for seasoning.

Transfer to a shallow bowl, make curves with the back of a spoon and garnish with the reserved lentils, a drizzle of olive oil and chopped cilantro.