This variation on traditional hummus will add vibrant color and flavor to your holiday table. Rather than chickpeas, this dip features lentils and sweet potatoes cooked with onions, garlic and spices and seasoned with white miso and lemon juice. Serve with triangles of warm pita bread or raw vegetables for dipping.
Special Diets:
Ingredients
Method
Heat oil in a large pot over medium-high heat.
Add onion and cook, stirring occasionally, until soft, 5 to 7 minutes.
Add garlic, sweet potato, cumin and paprika and cook until fragrant, 1 to 2 minutes more.
Stir in 3 1/2 cups water and lentils, and bring to a boil.
Lower heat, cover and simmer until lentils and sweet potatoes are soft, about 15 to 18 minutes.
Transfer lentil mixture to a large bowl and let cool.
Transfer lentil mixture to a food processor; add miso, lemon juice, salt and pepper and puree until smooth.
Transfer to a large bowl and garnish with cilantro and a drizzle of oil, if desired.
Nutritional Info
Serving Size
Calories
140
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.