Red Lentil Pate

This low-key version of hummus will win people over. The tender and creamy red lentils produce a nicely textured pâté and hold their own as a perfect base for good strong seasonings like cumin and garlic. They also cook much more quickly than garbanzo beans.

1 1/2 cups red lentils

1/4 cup olive oil

1/3 cup lemon juice

4 cloves garlic

2 teaspoons salt

1 tablespoon cumin

1/4 bunch parsley

1 cup walnuts

• Cook the lentils in 4 cups of water.
• Red lentils, unlike their green cousins, will cook to soft quite quickly. After draining the lentils, combine them with the rest of the ingredients in a food processor and puree.
• MAKES 5 CUPS