Black Lentil Dip

Steps

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1. 1
   Add black lentils to a small saucepan with about 3 cups of water. Bring to a boil, then cover and simmer on medium-low heat for approximately 25 minutes until tender.
   ▶ ≈0:37
2. 2
   Peel the garlic and roughly chop it. Peel and slice the shallots thinly (you can substitute one large onion if preferred).
   ▶ ≈1:00
3. 3
   Heat a sauté pan to medium heat and add 2 tablespoons of olive oil. Sauté the garlic and shallots for 2 to 3 minutes. Add the cumin seeds and fennel seeds, stir well, and cook for another 30 seconds to infuse the flavors. Remove from heat.
   ▶ ≈1:30
4. 4
   Drain the cooked black lentils and transfer to a food processor. Add the sautéed garlic and shallots, 1/2 cup water, 2 tablespoons lemon juice, 1/2 teaspoon salt, and pepper to taste. Blend for about 2 minutes. Add 1/2 cup tahini and blend again for about 1 minute until silky and smooth.
   ▶ ≈2:57
5. 5
   Transfer the dip to a serving plate. Garnish with flaky salt, freshly cracked pepper, freshly chopped parsley, and a drizzle of olive oil. Serve with crackers, chips, or fresh vegetables.
   ▶ ≈4:20