I am currently mad for black beluga lentils. They hold their shape when cooked, and have a flavour that’s quite different from brown lentils. This dip can be made from any kind of lentils, but if you can get black belugas, give them a try!

Ingredients:

1 cup cooked lentils
1 tbsp tahini (I used black tahini to match my black lentils, but regular tahini works just fine)
3 tbsp no added salt tomato paste
6 shallots, peeled
1 tsp smoked paprika
Juice of 1 lemon

Method:

Whiz in food processor or Thermomix until smooth. Serve with raw vegie sticks, or as a salad dressing.