In a large saucepan bring at least 2 quarts water with salt to a boil and simmer lentils about 12 minutes. You don't want them too hard but you don't want them to turn to mush, either. In a colander rince lentils under cold water and drain well. Transfer lentils to a bowl and refrigerate for at least 20 minutes. Lentils can be left for up to a day.

In a food processor puree garlic cloves and 1/2 teaspoon of salt for 5 seconds. Then add lentils, tahini, lemon juice and 1/3 cup water and puree until smooth. With the processor running, add the olive oil in a stream. If the mixture is too thick for your liking, add additional water until the desired texture is achieved. Season the hummus to taste with extra salt and pepper.

This recipe makes about 3 cups of hummus.