Red Lentil and Sweet Potato Hummus

Red Lentil and Sweet Potato Hummus

Serves 6 to 8 as an appetizer

This variation on traditional hummus will add vibrant color and flavor to your holiday table. Rather than using chickpeas, this dip features lentils and sweet potatoes cooked with onions, garlic and spices and seasoned with white miso and lemon juice. Enjoy it with triangles of warm pita bread or raw vegetables for dipping.

  • 2 tablespoons extra-virgin olive oil, more for garnish
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 3 1/2 cups water
  • 1 1/2 cup red lentils
  • 1/4 cup white miso
  • 1/4 cup lemon juice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • Chopped fresh cilantro, for garnish (optional)
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Heat oil in a large pot over medium high heat. Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic, sweet potato, cumin and paprika and cook until fragrant, 1 to 2 minutes more. 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. Transfer contents of pot to a large bowl and set aside to let cool.

Transfer lentil mixture to a food processor along with miso, lemon juice, salt and pepper and purée until smooth. Transfer to a large bowl and garnish with cilantro and a drizzle of oil, if you like.

Nutritional Info: 
Per Serving:130 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 340mg sodium, 19g carbohydrate (5g dietary fiber, 5g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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