Lentil crisps
250g lentil flour
1 ltr cold water
1 tsp salt
2 tsp black sesame

Recommended portion
40g hummus
10g lentil crisps
30g celery sticks

For the hummus, pre-soak the cashews in cold water for 24 hours.
Preheat the oven to 160ºC. Thoroughly wash the beetroot. Drain the cashews.
Roast the whole beetroot with the skin on. Cook in the oven for 45 minutes or until easily pierced with a skewer, then set aside to cool. Once cooled, peel the beetroot.
Combine the cooked beetroot, soaked cashew nuts, salt, tahini paste and apple vinegar in a food processor or blender, and mix into a smooth paste.
To make the lentil crisps, preheat the oven to 170ºC.
Combine the lentil flour, water and salt in a large mixing bowl to form a dough. Place the ball of dough on a large piece of parchment paper. Cover with a second piece of parchment paper and press gently, using a spatula, to create a thin layer (approx. 0.5mm).
Cook for 7 minutes or until crisp. Leave to cool then break it in pieces suitable for dipping into the hummus.

Chenot recipes