Creamy Red Lentil Dip

1. Cook the Red Lentils

In a small pot, combine the lentils with two garlic cloves and a pinch of fine sea salt. Add enough water to cover everything and bring it to a gentle simmer. Let it cook for 15 to 20 minutes, until the lentils are very tender and begin to fall apart.

2. Blend the Cooked Lentils

Once the lentils are perfectly tender, transfer them to a food processor or blender. Add the cooked garlic alongside two raw garlic cloves, and the zest and juice of a lemon. Blend this mixture until it forms a very smooth puree.

3. Add Tahini, Yogurt, and Olive Oil

Incorporate the tahini, yogurt, olive oil, and ¾ teaspoon of fine sea salt into the puree. Blend everything together for 1 to 2 minutes until the mixture is light and creamy. If it feels a bit too thick, add a splash of water to achieve the desired consistency.

4. Serve the Dip

Spread the dip onto a serving dish, then drizzle with a touch more olive oil. Sprinkle flaky sea salt over the top and, if desired, add a scattering of black sesame seeds for a pop of color and subtle nuttiness.