Make this crowd pleaser when you are short on time. It's delicious, quick, and no one will ever know how little time it took you to make. This recipe also makes enough to feed a group, which makes it the perfect holiday appetizer. 

Split Red Lentil, Shallot + Sun-Dried Tomato Hummus
1 cup Flourist Split Red Lentils uncooked
2.5 cups water
1/2 tsp salt for cooking with lentils
1 cup sun-dried tomatoes, *preferably without oil
1-2 cups boiling water
2 shallots
1/2 tsp salt for cooking with shallots
1 tbsp cumin
1-2 tbsp olive oil
1/4 cup roasted sesame tahini
3 tbsp lime juice
1 tsp salt
2 tbsp olive oil

Combine the Flourist Split Red Lentils, water, and 1/2 tsp salt in a saucepan with a lid and bring to a boil, covered. Once boiling, turn the heat down and simmer for 20 minutes with the lid on.

*If using sun-dried tomatoes not packed in oil, boil a few cups of water in a kettle. Place the tomatoes in a bowl and pour boiling water on them and let soak for 5 minutes or so to soften. After 5 minutes, drain the tomatoes and set aside. If using the oil-packed kind, simply skip this step.

Peel and chop the shallots. Warm a tablespoon of olive oil in a frying pan and add the shallots and 1/2 tsp of salt. Cook on medium heat for 5-6 minutes, until the shallots are soft. Add the cumin and cook for 3-4 more minutes, until the cumin is fragrant. Remove the shallots from heat and set aside. When all of the ingredients are ready, in a blender or food processor combine the cooked lentils, cooked shallots, drained tomatoes, tahini, lime juice, olive oil & remaining 1 teaspoon of salt and blend all to combine. This mixture should whip up no problem in a regular blender and only requires a little agitation from a spatula.

Remove the (likely still hot) mixture from the blender into a clean container or serving bowl, drizzle lightly with olive oil and allow to cool. This recipe makes a generous amount and will keep in the fridge for up to a week or more. Enjoy with crackers, fresh bread, or chopped raw vegetables.