1 cup red lentils, rinsed
1/2 teaspoon sea salt, plus more for finishing
1/4 cup tahini
1/2 garlic clove, smashed
3 tablespoons olive oil
Juice of 1/2 lemon
1 teaspoon red-wine vinegar
1/4 teaspoon coriander
1 tablespoon extra-virgin olive oil for drizzling
Pinch sweet paprika
1 1/2 tablespoons minced parsley
Greek yogurt, optional
Place lentils in a 2-quart pot; cover with 2 cups water. Boil, then reduce heat and simmer until tender (about 20 minutes).
Combine lentils, salt, tahini, garlic, olive oil, lemon juice, vinegar, and coriander in a food processor and blend until smooth.
To serve: Spoon hummus into a shallow bowl. Drizzle with olive oil. Sprinkle with paprika and parsley. Top with Greek yogurt if desired.