Lentil Hummus with Pomegranate Molasses

1. Pick over the lentils carefully, and rinse well in cold water. Frain and place in a medium saucepan. Add cold water to cover generously and bring to a boil. Lower the heat and cook, covered, for about 20 minutes or until very soft. About 5-10 minutes before done, add salt to taste (We add 1 tsp)

2. While the lentils cook, sauté the garlic in olive oil until just tinged with pale gold (you want to eliminate the raw taste).

3. Drain the lentils, reserving the liquid. Add the other ingredients, and process in a blender, food processor, or with a wand-style hand blender. Process until smooth and creamy, and until the mint leaves are finely chopped. Adjust the seasonings as needed (we sometimes need to add salt, pepper, lemon juice, or pomegranate molasses—depending on “what’s missing”.)

4. Refrigerate over night to let the flavors blend, and adjust the seasonings again.

5. Serve with pita chips, matzo chips, or crudités.

You can get Pomegranate Molasses (sometimes labeled as "Pomegranate Concetrate") at mideastern groceries. We're currently using "Sadaf" brand. We’ve tried this with red lentils, and they make a softer and less flavorful dish. Haven’t tried this with French lentils, black "beluga" lentils or Chana Dal yet….

modified from _The_Gefilte_Variations_ by Jayne Cohen, Scribners, 2000