• 1.5 cups green lentils, rinsed and drained
  • 1 medium yellow onion, julienned
  • 3-4 cloves garlic, sliced
  • 2 tbsp sesame oil
  • 1 medium sweet potato, peeled and cut into cubes
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 3 and 1/4 cups water
  • Juice from 3-4 large lemons
  • 1/4 cup sesame oil
  • Celtic salt to taste (1-2 tsp)
  • 2 heads of endive
  • Ripe avocado
  • Paprika

Heat sesame oil in a medium-sized pot over medium heat. Add the onion and stir, cooking for a few minutes until it becomes translucent. Add garlic, sweet potato, cumin, turmeric and coriander and cook for another 1-2 minutes. Add water and lentils and bring to a boil. Lower to a simmer and cover until lentils are soft but still firm (around 15 minutes.) 

Pour everything into a strainer/colander and let drain and cool for at least 30 minutes. You can put this in the refrigerator if you want. When you're ready to finish the hummus, put the lentil and sweet potato mixture into a food processor. Add the lemon juice and sesame oil. Add 1/4-1/2 cup filtered water as necessary to get a good consistency. Slowly add salt while pureeing and taste every so often to make sure that it's seasoned well. It will not taste great if you don't season it enough! Feel free to add white pepper to taste as well. 

To put together the tacos, cut the end of each head of endive. Lay out the leaves on a plate. Scoop two tablespoons (or more!) of the hummus into each leaf. Dice an avocado into a bowl and add a bit of sea salt and a little lime if desired. Spoon the avocado on top of each taco and sprinkle with paprika. Viola!