Cle-ann Stampolidis, Serves 6


1 cup Mount Zero beluga black lentils
3 cloves garlic, skin on, roasted
Pinch Mount Zero pink lake salt
Pinch ground cumin
Pinch ground coriander
½ cup Mount Zero extra virgin olive oil
Juice of 2 lemons
1 tbsp black sesame paste
1 tbsp raspberry (or balsamic) vinegar


1. Preheat oven to 200 degrees celsius.

2. Bring a medium pot of water to the boil, add lentils, turn the heat down to a simmer. Simmer for 10-15 minutes or until tender. Drain and set aside.

3. Line a tray with foil and pop 3 garlic cloves to the side. Measure out ¼ cup cooked lentils and place on your lined tray. Add a pinch of salt, cumin, coriander, a splash of olive oil and toss to coat lentils using your hands. Spread lentils out in a single layer, bake for 10-15 minutes until crunchy while the garlic roasts on the side.

4. In a food processor, add remaining lentils, olive oil, half of the lemon juice, black sesame paste and vinegar. Process until smooth. Peel the roasted garlic and add to the processor along with a pinch of salt. Process and taste, adjust to your liking adding water or lemon juice and process to the thickness you desire.

5. Serve dip with crispy lentils on top and lashings of olive oil.

Get a bit of crunch in your life with Cle-ann's delicious black lentil dip!

Recipe Ingredients from the Mount Zero Range