Recipe:

Red Lentil and Sweet Potato Hummus

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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 onion, garlic and spices, then puréed and seasoned with white miso and lemon juice. 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

Method

In a large saucepan over medium-high heat, warm oil. Add onion and sauté, stirring occasionally, until onion softens, 5 to 7 minutes.

Add 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.

Nutrition

Per serving (About 4.5oz/125g-wt.): 130 calories (35 from fat), 4g total fat, 0.5g saturated fat, 5g protein, 19g total carbohydrate (5g dietary fiber, 5g sugar), 0mg cholesterol, 340mg sodium

Tags: Middle Eastern, Vegetarian, Vegan, High Fiber, Dairy Free

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