Red lentil & sweet potato hummus

(from Cheri7787’s recipe box)

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)

Directions

  1. 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.  

  2. 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.

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