Sweet Potato and Lentil Hummus

Elena Butuc

Discover the delightful fusion of lentil and sweet potato in this unique hummus recipe. Moving beyond traditional hummus ingredients, this version stands out by incorporating sweet potatoes, an ingredient we usually shy away from due to its texture and sweetness. However, within this recipe, sweet potatoes find their perfect match, creating a dish that's become a family favorite.

It's an inventive way to include sweet potatoes in your diet, leveraging their nutritional benefits without compromising on taste. Inspired by a friend's suggestion, I've tailored this dish with lentils as the primary base, offering a nutritious and tasty alternative to the classic chickpea hummus. It's a must-try, promising to be a hit among family and friends alike!

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Ingredients

Metric US

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Red lentils

1 cup

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Water

2 cups

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Sweet potatoes

2 pieces

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Salt

2 tsp

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Extravirgin olive oil

50 ml

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Garlic powder

1 tsp

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Oregano

0.5 tsp

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Tahini

1 tbsp

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Garlic cloves

2 pieces

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Lemon

1 piece

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Cumin

0.25 tsp

optional

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Curcuma/turmeric

0.25 tsp

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Sesame seeds

2 tsp

optional

Step by step

Step 1

Begin by peeling and chopping the sweet potatoes into medium cubes.

Toss them with 3-4 tablespoons of olive oil, garlic powder, oregano, and half a teaspoon of salt.

Step 2

Place the seasoned sweet potatoes on a baking tray lined with parchment paper.

Preheat your oven to 200°C with fan setting and bake for 20-30 minutes until they start to brown. Stir occasionally for an even roast.

Let them cool for at least 30 minutes post-baking.

Step 3

For the lentils: Bring 2 cups of water to a boil with a teaspoon of salt. Rinse and drain the lentils before adding them to the boiling water.

Cook on low heat until soft, then allow to cool for 20-30 minutes.

Step 4

In a deep mixing bowl, combine the cooled lentils, roasted sweet potatoes, tahini, lemon juice, and garlic cloves.

Step 5

Use a hand blender to process the mixture into a smooth, uniform paste.

Adjust the seasoning with additional salt and lemon juice as needed. If the hummus is too thick, add a bit of boiling water to achieve a creamy consistency.