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Cook lentils per package directions. Drain and rinse to cool.
In a food processor, finely chop garlic. Add cooked lentils, tahini, lemon juice, oil, cumin, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper, then process, scraping down the sides as necessary, until smooth.
For a thinner consistency, add water 1 tablespoon at a time, processing to reach desired consistency (do not add more than 3 to 4 tablespoon water, or it will become too thin).
Transfer to a bowl, drizzle with oil, and sprinkle with paprika or crushed red pepper flakes if desired. Serve with celery sticks for dipping.