Lentil Tortilla Chips With Minty Broad Bean and Feta Dip

Transfer the lentils to a sieve and rinse under cold water until the water runs clear. Tip them into a mixing bowl and cover with 440ml of cold water. Leave to soak at room temperature overnight.
Tip the lentils and the water they were soaked in into the Liquidiser of a Compact Food Processor. Pour in the olive oil and add the parsley, fennel seeds and salt. Blend on high until the mixture is smooth.
Preheat a large nonstick frying pan over a medium heat. Pour in just enough batter to coat the bottom of the pan by about ½ cm, spread it around to get an even layer if necessary. Cook for 1-2 minutes until you see the edges of the tortilla drying out. Flip and repeat on the other side.
Transfer to a board and leave to cool. Repeat with the remaining batter.
Preheat the oven to 190ºC. Stack the tortillas on top of each other and use a large chef’s knife to cut them into 8 wedges. Lay them out over a few baking trays.
Bake the chips in the oven for 20-30 minutes, until the edges begin to turn golden brown and the tortillas turn crisp.
Peel and roughly chop the garlic. Peel the broad beans. Tip the garlic and broad beans into a Compact Food Processor fitted with the Knife Blade attachment. Scoop in the feta, tahini and crème fraîche. Pick the mint leaves and add them with the parsley. Blitz everything to a smooth paste, squeezing in the juice of the lemon as it blends.
Transfer the dip to a serving bowl, drizzle generously with olive oil and scatter over the sesame seeds. Serve with the lentil tortilla chips. Serves 4