Belugahummus

I bought Renè Voltaire beluga lentils in Sweden in June and they are great in salads, but also make a really good "hummus".

Ingredients:
Beluga lentils (approx. 200g), cooked and chilled
cilantro leaves chopped
lemon juice from half a lemon.
olive oil (about 2-3 tablespoons)
dried chili and salt to taste
some water if needed to get the right consistency

Mix all the ingredients in a blender and serve on crusty bread or as a dip with carrot and celery sticks. Delicious!