1/2 cup black beluga lentils, soaked and rinsed
1 large fennel bulb, fronds reserved
4 cloves garlic, skins on
1 tablespoon olive oil, more for serving
salt + fresh pepper
1/2 cup tahini paste
2 tablespoons fresh lemon juice
1/2-3/4 cup water
flaky sea salt
- preheat the oven to 200°C and line a baking sheet with parchment paper, set aside.
- place the drained lentils in a small saucepan, and cover them with about 2 inches of water. place over high heat, and bring to a boil, then reduce heat to a simmer; cook for 15-20 minutes, until tender. remove the lentils from the stovetop and drain off any remaining water, set aside and allow to cool.
- cut the fennel in half, then in fourths; cut core through the bottom and discard. slice the 4 pieces in half. place the fennel pieces and garlic cloves on the parchment, drizzle the oil, and a pinch of salt and pepper; use the paper to toss it all together. roast until edges of the fennel are sufficiently caramelized and garlic is tender, about 25-3o minutes. once cool, peel the skins from the garlic, discard, and set aside.
- in an upright blender or food processor, add the lentils (reserve a handful for serving), fennel, garlic, tahini, lemon juice, 1/2 teaspoon salt, and a few cracks pepper. blend a bit, then add the water and blend on high until for about 1 minute, until the hummus is smooth and creamy. refrigerate for at least 2 hours, then serve with crackers, bread, vegetable spears, or whatever you prefer.