Black lentil dip

Put the black lentils in a small saucepan with about three cups of water and bring to a boil.

Crush, peel and roughly chop the garlic; peel and slice the shallots.

Once boiling, cover and simmer on medium low about 25 minutes.

Heat a sauté pan to medium; add the olive oil, garlic and shallots and fry 2 to 3 minutes.

Add the cumin and fennel seeds, stir and cook about 30 seconds more to infuse flavour; set aside.

Drain the remaining liquid from the lentils and put them in a food processor with the garlic and shallots.

Add the half cup water, lemon juice, salt and pepper; blend about 2 minutes.

Add the tahini and blend again about 1 minute.

Plate the dip; garnish with flaky salt, cracked pepper, chopped curly parsley and a drizzle of olive oil. Serve with crackers, chips or fresh vegetables.