INGREDIENTS
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2 tablespoons coarse salt
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1/2 pound lentils, picked over (about 1 1/4 cups)
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1/2 cup tahini (sesame seed paste)
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5 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
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1/2 cup fresh lemon juice
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1/3 to 1/2 cup water
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1/2 cup extra-virgin olive oil
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toasted pita wedges