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 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.

Ingredients

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 cups red lentils
1/4 cup white miso
1/4 cup lemon juice
Sea salt and pepper to taste
Chopped fresh cilantro, for garnish (optional)

Method

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.

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, High Fiber, Vegan, Dairy Free, Vegetarian

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