Red Lentil Hummus

Bring a medium pot of [water] to a boil and add the red lentils (1 cup). Reduce to low and simmer, covered, until tender, about 15 minutes. Start 15m timer

Drain and let cool for 10 to 15 minutes, then transfer to a blender with the tahini (0.25 cup), lemon juice (3 tbsp), coconut oil (2 tbsp), garlic cloves (2 clove), ginger (0.5 tsp), cumin (0.5 tsp), coriander (0.25 tsp), turmeric (0.25 tsp), cardamom (0.25 tsp), onion powder (0.25 tsp), cayenne (0.25 tsp), sea salt (0.5 tsp), and several grinds of [freshly ground black pepper]. Blend until creamy. If the mixture is too thick, add water (1 tbsp), 1 tablespoon at a time, to blend into a creamy consistency. Taste and adjust seasonings. Chill until ready to use.

Serve with [vegan naan] or [cut vegetables], as desired.