Drain the lentils until the water runs clear. Place them in the blender glass with the garlic clove, the cumin, the tahini, the juice of half a lime, the oil, the paprika and a pinch of salt and pepper.
Save a little of the cooking water for the lentils (if not, you can use mineral water) to incorporate it if necessary and achieve the desired texture. Blend everything until you get a puree.
Serve, finish with a splash of olive oil and optionally accompany with a toasted pita bread. It can be sprinkled with sesame seeds or with some crushed walnuts or hazelnuts.