This is a deliciously rich spread which also works as a side dish with a Lebanese meal. Truffle oil is the secret!
Used different ingredients. I've made this before because I have a lot of food allergies and hummus is a wonderful, healthy snack I can eat. The problem: I hate chickpeas. So I've made "hummus" with lentils as this recipe says. I didn't use truffle oil, but chilli oil. The spice gives it some kick. I love it! - 29 Sep 2008
Altered ingredient amounts. This recipe is okay. I more than doubled the water for cooking the lentils and they still didn't come out as soft I would have liked for this recipe. While the recipe doesn't use a ton, truffle oil is quite expensive. I'm not sure this recipe is worth the effort or expense, particularly for a someone who eats meat. It still gets 3 stars, because it doesn't taste all that bad. It's close to real pate, but different enough to feel like something is missing. - 29 Sep 2008
This is actually surprisingly delicious. I had no problem cooking up my lentils (although they didn't get very tender, it's true. But I like them better that way) with the 2 cups of stock. The truffle oil is wonderful. This is my first time making lentils and I'm surprised at how much I like it. I would absolutely make this recipe again. - 29 Sep 2008