Rinse the lentils a couple of times in plenty of water
Set a sauce pan with 1 cup of water and drained lentils on high heat.
Add the turmeric powder, a pinch of salt, cover and bring the water to boil. Once boiling, reduce the heat to low.
Simmer until all the liquid has been absorbed by the lentils, about 10 minutes.
While the lentils are cooking, set a small skillet on medium high heat. Add the walnuts and toast until fragrant, about 3-5 minutes.
Check the lentils for doneness, they should be al-dente which means that not too mushy. Let cool for about 5 minutes.
Place the lentils, ¾ cup of toasted California walnuts and rest of the ingredients (except extra virgin olive oil) in a food processor or blender and blend until smooth.
With blender/food processor running, carefully stream in the olive oil until the hummus is nice an light.
Spoon the hummus into a bowl, drizzle some olive oil, sprinkle with some more paprika and top with rest of the toasted walnuts.
Serve with toasted pitas, naan, chips or crudité. Enjoy!!