Instructions: Sort lentils, discard debris, and rinse. In a 1 1/2- to 2-quart pan over high heat, stir sesame seed and olive oil until seed is golden, 1 to 1 1/2 minutes. At once add lentils, broth, red peppers, shallots, orange peel, oregano, and turmeric. Bring to a boil over high heat; cover and simmer until lentils mash when pressed, 15 to 20 minutes.

Pour mixture into a blender or food processor; whirl until smooth, scraping sides as needed. Add salt to taste. Scrape into a bowl; scatter tomatoes over hummus. Serve warm or cool, or cover and chill up to 1 day.

This recipe yields about 2 cups; 12 servings.

Comments: Spread hummus on toasted baguette slices or pocket bread triangles, or serve as a dip for crisp vegetables.

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