Curried Red Lentils

1 1/2 cup red lentils
2 tsp coriander seed
1 1/2 tsp cumin seed
1 tsp mild paprika
1/2 tsp ground ginger
1/2 tsp garam masala
1/4 tsp cayenne
2 tbsp vegetable oil
1/2 tbsp minced garlic
1/2 tbsp minced ginger
1/2 tsp dried minced onion
1 tbsp tomato paste
3 cups water
juice from 1/2 lemon
3/4 tsp salt

Rinse and pick over the lentils, then set aside. In a spice grinder, combine the coriander, cumin, paprika, ginger, garam masala, and cayenne and grind until fine. Heat the vegetable oil in a large pot over medium-low heat and add the garlic, ginger, onion, and spice mixture, stirring frequently. Cook for 30 seconds minute and add the tomato paste, then cook for another minute. Add the lentils and stir until coated, then add the water. Raise the heat to bring the mixture to a boil, then cover and lower to a simmer and cook for 35 minutes. Add the lemon juice and salt and cook for another 2 minutes, then serve.

Tahini Hummus

1/4 cup tahini
1/2 medium lemon, juiced
1/4 cup water
1 clove of garlic, crushed
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp red pepper flakes
1 15 oz. can chickpeas
3/4 tsp salt
2 tbsp olive oil

Add the tahini, lemon juice, water, garlic, cumin, paprika, and red pepper flakes to a food processor and process for around a minute. Drain (but don't rinse) the chickpeas and add them along with the water, and salt and continue to process for another minute, then drizzle in the olive oil while the machine is running. Move to a serving dish and serve immediately or refrigerate.

In lieu of adding the individual spices, you can grind together 1 tbsp each of cumin seeds, smoked paprika, mild paprika, and red pepper flakes, then add 1 tsp of this spice mixture to tahini, lemon juice, water, and garlic.