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.
2 tablespoons extra-virgin olive oil, plus 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
1 1/2 cup red lentils
1/4 cup white miso
1/4 cup lemon juice
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Chopped fresh cilantro, for garnish (optional)
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 purée until smooth. Transfer to a large bowl and garnish with cilantro and a drizzle of oil, if desired.
Per Serving:140 calories (30 from fat), 3.5g total fat, 290mg sodium, 21g carbohydrates, (5 g dietary fiber, 3g sugar), 8g 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.