Red Lentil and Sweet Potato Hummus
From dreamweaver 15 years ago
- 30 minutes to make
- Serves 8
This variation on traditional hummus will add color and flavor to your holiday table. Rather than using chickpeas, this dip features lentils and sweet potatoes cooked with onion, garlic and spices, then puréed and seasoned with white miso and lemon juice. Read more Enjoy with triangles of warm pita bread or raw vegetables for dipping. See less
Ingredients
- 2 tablespoons extra virgin olive oil, more for garnish shopping list
- 1 medium onion, chopped shopping list
- 2 garlic cloves, chopped shopping list
- 1 medium sweet potato, peeled and cut into ½-inch cubes shopping list
- 1 teaspoon cumin shopping list
- 1 teaspoon paprika shopping list
- 3 1/2 cups water shopping list
- 1 1/2 cups red lentils shopping list
- 1/4 cup white miso shopping list
- 1/4 cup lemon juice shopping list
- sea salt, to taste shopping list
- ground pepper, to taste shopping list
- chopped fresh cilantro for garnish, optional shopping list
How to make it
- In a large saucepan over medium-high heat, warm the oil. Add the onion and sauté, stirring occasionally, until onion softens, 5 to 7 minutes.
- Add the garlic, sweet potato, cumin and paprika and sauté 1 to 2 minutes, until spices are fragrant. Stir in water and lentils and bring to a boil. Reduce heat to medium-low, cover and simmer until lentils and sweet potatoes are soft, 15 to 18 minutes. Let cool.
- In a blender or food processor, purée red lentil-sweet potato mixture with white miso, lemon juice, salt and pepper. Taste and adjust seasoning. Put hummus in a serving bowl. Drizzle with a bit of additional olive oil and sprinkle with chopped cilantro.
People Who Like This Dish 2
- tilgidh Blackshear, GA
- sitbynellie Glasgow, GB
- dreamweaver Galeton, PA
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The Rating
Reviewed by 2 people-
A very interesting recipe! Sounds healthy too!
Thank you!
Susan
sitbynellie
in Glasgow loved it
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We make Hummus here all the time. I look forward to trying this one. 5 er !
Thank you very much!
Tilgidh
tilgidh
in Blackshear loved it
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