Simple Lentil Hummus with Galbani Mozzarella Bruschetta

First halve the lemon, then squeeze the lemon juice into a food processor. Add your pre-cooked lentils, tahini and extra virgin olive oil. Mix well until you get a smooth mixture.

Add the crushed fennel seeds and season with salt and pepper.

Meanwhile, grill or toast the bread slices until golden on both sides and cut the Galbani Mozzarella Maxi into slices.

Spread the hummus mixture over one side of each slice of bread. Add the slices of Galbani Mozzarella Maxi, parsley and a drizzle of extra virgin olive oil. Place the bread slices on a baking tray with greaseproof paper and grill for a few minutes before serving.