I made this lentil hummus recipe as an appetizer the other night, and it came out wonderful. It's not the first time I've made hummus with lentils instead of chickpeas - I really am a lentil fanatic.
Put the stock, lentils and bay leaf in a medium soup pot, and bring to a boil then cover and simmer over low heat until the lentils are tender, about 45 minutes.
Drain the lentils, remove the bay leaf, and put them in a food processor or blender. (you can also return them to the pot and use an immersion blender)
Add the garlic, lemon juice, cumin, salt and cayenne pepper, then begin to blend while adding the olive oil in a steady stream.
Use a rubber spatula to scrape the hummus into a bowl, and fold in the parsley.
Garnish the hummus with some paprika and extra parsley, then serve at room temperature with vegetable chips, pita chips, or fresh sliced vegetables.