To cook the lentils, combine the lentils, a pinch of salt, and broth (or water) in a pot on the stove. Bring to a boil, and then reduce to a simmer. Cook for 12-15 minutes, until the liquid is absorbed and the lentils are soft - you want them to be softer than you would cook for plain eating. Let cool.

In the bowl of a food processor, combine the lentils and garlic and pulse a few times until lentils are smooth.Add the tahini, olive oil, lemon juice, salt, cumin, and black pepper to the bowl and puree until smooth and creamy.

If the texture is a bit thick, add the water ½ tablespoon at a time, until desired consistency is reached.

Store in an airtight container in the fridge for up to a week.