Sweet Potato and Red Lentil Hummus (the beginning of meatless January)

with No Comments

Sweet Potato and Red Lentil HummusThis hummus has a luxurious silky texture and is super easy to make. The sweet potato replaces the tahini (ground sesame paste) which significantly reduces the dip’s fat content, while at the same time adding great flavour. Serve it chilled with crackers or raw vegetable sticks.

1 sweet potato (about 3/4 lb), peeled and cut into 1″ dice
¾ cup (180 mL) red lentils, rinsed
1 large clove garlic, peeled
½ tsp (2 mL) ground cumin
½ tsp (2 mL) smoked paprika, mild variety
½ tsp (2 mL) salt
2 tbsp (30 mL) olive oil
2 tsp (10 mL) lemon or lime juice
your favourite hot sauce to season (optional)


1. Place sweet potato, lentils and garlic in a medium saucepan and add enough water to just cover the ingredients. Cover with lid and bring to a boil, immediately lower heat and simmer over low heat until potatoes and lentils are tender, about 20 minutes.
2. Drain ingredients well, place in a food processor along with the remaining ingredients. Process until fully blended and smooth. Check for seasoning and add more salt and hot sauce if needed.
3. Cover and place in refrigerator to cool. Serve with crackers or raw vegetables.

Makes about 3 cups (750 mL).