This lentil hummus comes together easily and is awesome for snacking and appetizer-ing. It's healthy and full of nutrition. Serve with pita chips, veggies, or in sandwiches.
Do ahead: Cook dry lentils in salted water, according to package instruction, until soft (I cooked mine about 35 minutes.) Drain, rinse with cold water, and drain well again.
Place cooked/cooled lentils and all remaining ingredients in the bowl of a food processor. Use blade attachment to process until mixture is smooth and creamy. If needed, add 1 TB water at a time to thin to desired consistency.
Use a rubber spatula to transfer hummus into serving bowl. Optional: garnish with additional olive oil on top and sprinkle with chopped parsley.
Notes
Smoked paprika lends a distinctly smoky flavor to this recipe, and is highly recommended. However, if you cannot find it, you may use regular paprika without the smoky flavor. Lentils may be cooked 1-2 days beforehand, to save time on the day of hummus-making. Freshly made hummus can be kept in airtight container in fridge for up to a week.