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Rinse red lentils under cold water. In a saucepan, combine lentils and water. Bring to a boil, reduce heat, and simmer for about 10–12 minutes until soft and mushy. Drain any excess water and let cool slightly.
Blend:
In a food processor, combine cooked lentils, tahini, lemon juice, garlic, cumin, paprika (if using), and salt. Blend until smooth.
Adjust Texture:
While blending, drizzle in olive oil and add cold water one tablespoon at a time until the hummus reaches your desired consistency.
Taste and Finish:
Adjust salt, lemon juice, or cumin as needed. Blend again for a creamy finish.
Serve:
Transfer to a bowl, drizzle with extra olive oil, and garnish with paprika or chopped parsley if desired.
Serving and Storage Tips:
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