You will find black lentils in the organic range at your local supermarket or a specialty store. It is worth cooking them yourself as it takes just 25 minutes. Cook a batch and save some for another recipe.
HUMMUS, BLACK LENTILS AND MOZZARELLA RECIPE
Serves 4
Hummus
420g tin chickpeas, drained (keep ½ cup of the liquid)
¼ cup tahini
2 cloves garlic
1 Tbsp lemon zest
2 Tbsp lemon juice
Pinch chilli flakes
2 Tbsp olive oil
1 head broccoli, thinly sliced
1 cup cooked black lentils
1 cup bocconcini
Basil leaves, to serve
1. Firstly, make the hummus. Blend together the chickpeas and liquid until they are nice and mushy, scraping down the sides 2 or 3 times. Add the tahini, garlic, zest and juice, blending until very smooth. Add a pinch of chilli flakes and a tablespoon or two of very cold water for a really smooth consistency.
2. Heat the oil in a large frying pan. Add the broccoli, cooking for 5-8 minutes, turning occasionally until golden and just cooked through. Season with salt and pepper. Toss through the black lentils.
3. To serve, spread the hummus generously on a serving platter. Top with the broccoli and lentils. Tear over the mozzarella. Sprinkle the basil leaves over and serve.
