Cumin red lentil hummus with carrots

Ingredients

For 1 serving

• Red lentils30 g
• Tahini5 g
• Extra virgin olive oil1 teaspoon
• Cumin1 pinch
• Lemon juiceto taste
• Saltto taste
• Carrots80 g

Contains: sesame,

Method

1. Rinse the red lentils in a sieve until the water runs clear.
2. Put them in a small pan, cover generously with cold water, bring to the boil over medium heat and cook for 12–15 minutes, skimming off the foam, until they have completely broken down.
3. Drain well and spread them on a plate to cool for 5 minutes; meanwhile peel the carrots and cut them into sticks.
4. Blend the lentils with the tahini, the oil, the cumin, the lemon juice and a pinch of salt until velvety; taste and adjust the salt and lemon.
5. Serve the hummus with the carrot sticks.