Place the lentils in a fine sieve and thoroughly rinse under cold water. Drain. 

Place the lentils in a medium size saucepan. Add the water (1.5 cups) and bring to a boil.

Cook over medium heat, stirring occasionally, for 12-15 minutes, until the lentils are completely tender but not broken apart, if the lentils appear to dry, add some more water and stir. 

If you have water in your pot when the lentils are completely done, place the lentils in a fine sieve to allow access water to drain

Puree the cooked lentils in any way you see fit: You can use a food processor, countertop or handheld blender (placing the lentils un a tall cup), and even a potato masher for a rougher texture.

Move the pureed lentils to a large bowl. Add the tahini, lemon juice and garlic + cumin, if using. Stir well to combine. (is using a food processor/countertop blender you can the tahini and other ingredients directly to their bowls).

Taste and add salt and/or more lemon juice to taste.

If your hummus is a bit loose, add more tahini. If it is too thick, thin it down by adding a tablespoon of cold water each time until you are happy with the consistency. 

Serve at once, alongside pitas, pickles/ olives and a fresh tomato salad.

The prepared hummus keeps for 3 days in the fridge.