1 pound dry lentils
1/2 cup sesame tahini
1/4 cup olive oil
1/2 lemons--the juice
2 cloves garlic, crushed
1 teaspoon cumin
1 dash cayenne
1 teaspoon sea salt
1. Soak lentils overnight, then boil until soft (about 1.5 hours for brown lentils, 0.5 hours for red lentils).
2. Drain, then whip in a food processor or grinder. While whipping, add in remaining ingredients.
3. Serve warm, topped with olive oil and finely diced tomatoes and cucumbers.
4. Use cut up fresh veggies for dipping (then dig in with a spoon when no one"s looking).