Rinse the lentils: Place red lentils in a fine-mesh strainer and rinse under cold water until the water runs clear. This helps remove excess starch and prevents gumminess.

Cook the lentils: Add lentils and water or broth to a medium pot. Bring to a gentle boil, then reduce heat and simmer 15–20 minutes, stirring occasionally, until very soft and falling apart.

Drain if needed: If any liquid remains, drain off the excess. You want the lentils very soft but not watery. Let them cool 5–10 minutes.

Bloom the spices (optional, recommended): In a small pan over low heat, warm 1 tablespoon olive oil. Add turmeric, curry powder, and cumin. Stir for 30–60 seconds until fragrant. This deepens the flavor.

Blend the base: In a food processor or blender, add cooked lentils, garlic, lemon juice, tahini (or olive oil), and the bloomed spices. Season with salt and pepper.

Adjust texture: Blend until smooth, adding 1–2 tablespoons of cold water at a time until creamy and scoopable. Scrape down the sides as needed. Taste and adjust lemon, salt, or spices.

Finish and garnish: Transfer to a bowl. Drizzle with olive oil and top with your favorite garnishes like herbs, sesame seeds, or a pinch of smoked paprika.

Serve: Pair with warm pita, crackers, cucumber slices, bell peppers, carrots, or spread in wraps and sandwiches.