I’ve been on a bit of a humus and raw veggie kick over the last few days. Really, is there anything better? I’ve been eating store-bought humus and thought, wait, I can do better than that! I began soaking a bowl of dry chickpeas (only for an hour, and with a tablespoon of baking soda – a trick I learned from Christina Pirello) but recalled that I had cooked lentils in the refrigerator. My immediate gratification gene kicked in and I decided to grab what I had on hand for a different type of humus.

Traditional humus is made with chickpeas and tahini (and apparently spelled with two “m”s but I’m a one “m” humus gal). I went with what I had today: lentils and sesame seeds. It’s not the first time I made humus with a twist:

And now, lentils!