Over medium-low heat, sauté shallots and garlic until translucent.
Add lentils, bay leaf and thyme to pan. Deglaze with wine, add water, cook for 10 minutes or until lentils are soft.
Strain, and while mixture is still warm, transfer to food processor with sesame oil, sambal, first pressed canola oil, lemon juice, red wine vinegar, salt.
Taste, and adjust seasoning or consistency as needed. Serve with pita or any type of flatbread you like.
Tip: At the restaurant, at this point, we cold smoke the hummus for half an hour over applewood and maple chips.
- 1 ¼ cups