Place the lentils and water in a 3Qt saucepan. Bring to a boil, then cover and cook at a simmer, until lentils are cooked through, about 5-7 minutes. Drain, then let the lentils cool.

Meanwhile, preheat oven to 475°F. Place cloves of garlic on a sheet of foil. Drizzle with olive oil and wrap up the foil. Place on a cookie sheet and bake for 15-20 minutes or until you begin to smell the garlic. Remove from the foil and remove the skins (careful; they're hot!)

Prepare the dip by adding the lentils, garlic, lemon juice, parsley, salt, and pepper to a food processor. Process until smooth, then add 3 tablespoons olive oil. Process until it’s a smooth and silky consistency, adding more oil as needed. Season with additional salt and pepper as desired.

Serve in a bowl with a sprinkle of parsley and dash of olive oil. Serve with pita chips, crackers, or veggies.