Into a food processor, add 4 teaspoons of tahini and the juice of half a lemon. Add your lentils and start to blitz, slowly drizzling in the olive oil. Blitz it until you have a nice smooth hummus, then season with salt, pepper and the crushed fennel seeds.
Griddle some good quality Italian bread or anything nice and crusty you can slice up with a little olive oil drizzled on.
Spread hummus onto the bread and tear over the mozzarella before placing under a hot grill before finishing with a little more olive oil and finely chopped parsley.
Additional Information
Joe's tip: If you are going to cook the lentils from dry, they will need a good boil for about 45 minutes until tender. Toss in a bay leaf and a clove of garlic.
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