Red Lentil And Sweet Potato Hummus |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
2 tablespoons extra virgin olive oil, more for garnish |
1 medium onion, chopped |
2 garlic cloves, chopped |
1 medium sweet potato, peeled and cut into 1/2-inch cubes |
1 teaspoon cumin |
1 teaspoon paprika |
3 1/2 cups water |
1 1/2 cups red lentils |
1/4 cup white miso |
1/4 cup lemon juice |
sea salt, to taste |
ground pepper, to taste |
chopped fresh cilantro for garnish, optional |
Directions:
1. 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.
2. 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.
3. 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.
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