4 chipotle chilies (from a can of chipotles in adobo)
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp kosher salt
Instructions
Simmer lentils with 1 1/2 cups water until thoroughly cooked and beginning to get mushy, about 12 minutes.
Meanwhile, in a food processor, puree tahini with lime juice, garlic, and 1/2 cup water. Add cooked lentils, chipotle chilies, paprika, cumin, and salt. Puree until smooth, stopping to scrape down the sides several times. Adjust seasonings to taste. Add more water as necessary to achieve your desired texture; I added 1/4 cup more.
Serve with chips and veggies, or use as a spread on sandwiches or wraps! Enjoy.