Begin by rinsing the dried red lentils under cold water to remove any impurities. In a medium saucepan, add the rinsed lentils and enough water to cover them by about an inch. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the lentils are tender. Drain any excess water and let them cool slightly.
While the lentils are cooking, prepare the other ingredients. Mince the garlic cloves, grate the fresh ginger, and measure out the spices, tahini, lemon juice, and melted coconut oil.
In a blender or food processor, add the cooked lentils, tahini, lemon juice, coconut oil, garlic, ginger, cumin, coriander, turmeric, cardamom, onion powder, cayenne, sea salt, and black pepper. Blend until smooth, scraping down the sides as necessary. If the mixture is too thick, add water a tablespoon at a time until you reach your desired consistency.
Taste your Red Lentil Hummus and adjust the seasoning, adding more salt, lemon juice, or spices as needed. Blend again to incorporate any adjustments.
Transfer the hummus to a serving bowl. Drizzle with a little extra coconut oil and sprinkle with additional spices if desired. Serve with warm naan, pita chips, or an array of fresh cut vegetables for dipping.
