Rinse red lentils thoroughly. Combine lentils with 150ml water in a small saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes until lentils are very tender and have absorbed most of the water. Drain any excess liquid.

While lentils cook, preheat oven to 180°C. Cut whole wheat tortillas into desired shapes (e.g., triangles). Lightly brush with 10ml olive oil and sprinkle evenly with sesame seeds and a pinch of salt. Bake for 5-7 minutes until golden and crispy.

In a high-speed blender or food processor, combine cooked lentils, tahini, lemon juice, 2 crushed garlic cloves, cumin powder, 3g salt, and 50ml fresh water. Blend on high until exceptionally smooth and creamy, pausing to scrape down sides and add more water if needed, achieving a whipped consistency.

In a small heatproof bowl, combine remaining 40ml olive oil and smoked paprika. Briefly warm in a microwave or small saucepan for 30 seconds to infuse the oil, then let cool slightly.

Transfer whipped lentil hummus to a serving bowl. Create a swirl on top with the smoked paprika oil. Garnish with finely chopped fresh parsley. Serve immediately with the crispy seeded flatbread.