Prepare the Lentils: Rinse the red lentils thoroughly under cold running water until the water runs clear.

In a medium saucepan, combine the rinsed lentils with 4-5 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until tender.

Drain any excess water and allow the lentils to cool slightly. For faster cooling, refrigerate for 15-20 minutes.

Prepare the Tahini (Optional): If needed, whisk 1-2 tablespoons of water or olive oil into the tahini to make it pourable.

Blend the Hummus: In a food processor or blender, combine the cooled lentils, tahini, cumin, salt, and lemon juice. Blend until smooth, adding ice water gradually to achieve the desired creamy consistency.

Adjust seasonings to taste.

Serve: Transfer the hummus to a serving bowl, drizzle with olive oil (optional), and garnish with chopped coriander and chili flakes.