Lentils. Again.

And...here is yet another post on lentils. I can't help myself. According to my list o' labels I have posted about lentils eight times before, if I am to be trusted with accuracy. I'm not...so it's probably even more. 

Some people eat cereal for dinner. I eat lentils. A lot. I've never tried making a lentil dip like this before, but recently came across versions in at least 3 different magazines so I took it as a sign to increase my lentil intake. And even though I used almond butter instead of cashew butter, it was still super tasty. If you like hummus. And lentils.

Lentil Hummus

1 cup brown or green lentils
1/4 cup cashew (or almond) butter
1/4 cup plus 2 tablespoons fresh lemon juice
1 garlic clove, finely grated
1/2 teaspoon hot sauce, as desired
Coarse salt
1 tablespoon extra-virgin olive oil
Pita chips or veggies for serving

1. Bring 8 cups of water to a boil in a medium saucepan. Add the lentils, reduce the heat and gently simmer until tender, about 30 minutes. 

2. Drain the lentils, and let cool completely, about 30 minutes. (Lentils can be made 1 day ahead and refrigerated.)

3. Place the cashew butter, lemon juice, garlic, hot sauce, and 1 teaspoon of salt in a food processor, and process until combined. Add the lentils and process until smooth, about 2 minutes. With the motor running, add 2 teaspoons of oil, and process until incorporated. Transfer to a bowl, and chill if desired. Drizzle with remaining oil and serve with pita chips. Makes about 2 cups.