Lentil dip with tahini and tomato

Ingredients for 1 servings:

• 125 g beluga lentils or Puy Lentils
• 1 tbsp oil
• 1 clove(s) garlic
• 1 tsp cumin
• 25 g tahini
• ½ tsp pepper, freshly ground
• 50 ml water
• 1 tsp salt
• some stalks of chives or spring onion(s)
• 2 tbsp lemon juice
• 50 g cherry tomatoes, approx. 5 – 6 pieces

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

also suitable as a topping for crostini

Grind the cumin to a medium-fine mortar, grind the pepper to a medium-fine grind, and mix with the cumin. Finely slice the chives or onion greens, and finely dice the tomatoes. Cook the lentils according to the package instructions, drain through a sieve, and let cool. Place the cooled lentils in a bowl and toss with salt and lemon juice. Heat 1-2 tablespoons of oil in a non-stick pan, stir in the cumin and pepper, and press in the garlic clove. Sauté briefly, stir in the tahini and water, and bring to a simmer. Mix the sauce into the lentils, fold in the tomatoes and chives, and let stand in the refrigerator for at least 2 hours, or longer if desired. Stir occasionally and season again before serving.