beluga lentil dip with crispy baked lentils

Name: beluga lentil dip with crispy baked lentils
Yield: 6
Ingredients: 1 cup Mount Zero Beluga Black Lentils, cooked according to packet instructions; 3 cloves garlic, skin on; Mount Zero Pink Lake Salt, to taste; Pinch of ground cumin; Pinch of ground coriander; ½ cup Mount Zero Frantoio Extra Virgin Olive Oil; Juice of 2 lemons; 1 tbsp black sesame paste; 1 tbsp raspberry (or balsamic) vinegar

Get a bit of crunch in your life with Cle-ann's delicious black lentil dip!

No ratings yet

Servings

Author:

Cle-ann Stampolidis, Chef & Food Stylist

Cook Mode

Ingredients

1 cup Mount Zero Beluga Black Lentils, cooked according to packet instructions
3 cloves garlic, skin on
Mount Zero Pink Lake Salt, to taste
Pinch of ground cumin
Pinch of ground coriander
½ cup Mount Zero Frantoio Extra Virgin Olive Oil
Juice of 2 lemons
1 tbsp black sesame paste
1 tbsp raspberry (or balsamic) vinegar

Directions

Preheat the oven to 200 degrees Celsius.
Line a tray with foil and pop 3 garlic cloves to the side. Measure out ¼ cup cooked lentils and place on your lined tray.
Add a pinch of pink lake salt, cumin, coriander, a splash of olive oil and toss to coat lentils using your hands.
Spread out in a single layer, and bake for 10-15 minutes until crunchy while the garlic roasts on the side.
In a food processor, add the remaining lentils, olive oil, half of the lemon juice, black sesame paste and vinegar. Blitz until smooth.
Peel the roasted garlic and add to the processor along with a pinch of salt. Blitz and taste, adjust to your liking adding water or lemon juice and process to the thickness you desire.
Serve dip with crispy lentils on top and lashings of olive oil.