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Sweet Potato Lentil Hummus + A Vegan Mezze

Cuisine Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Sweet Potato Lentil Hummus

  • 1 small sweet potato
  • 3 cloves garlic skin on
  • 1 1/2 cups cooked red lentils
  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • Juice of a lemon
  • Sea salt and pepper to taste

Vegan Mezze

  • 1 batch Sweet Potato Lentil Hummus
  • 1 batch Lebanese Hummus
  • 6 crispbread crackers
  • Several sesame cracker sticks
  • Pickled red onions see tip
  • A dozen green olives
  • 1 large navel orange peeled, sliced, and topped with pepper
  • 1/2 of a pomegranate
  • 6 medium carrots sliced
  • A handful of dates
  • A handful of parsley

Instructions

Sweet Potato Lentil Hummus

  1. Roast the sweet potato and garlic at 200C / 400F until soft, about 40 minutes for the sweet potato. Cut the sweet potato in half and place it cut-side down on the baking sheet to cook it faster. The garlic will take about 15 minutes - make sure to take it out when it's finished as it will take less time than the sweet potato. Set both aside to cool for at least 10 minutes before blending.
  2. Remove the skin from the roasted vegetables and place them into a food processor along with the lentils, tahini, oil, lemon juice, and seasoning. Blend until completely smooth, about 5 minutes. Add a small splash of water if it's too thick. Taste for seasoning and add more lemon or salt if needed.
  3. To serve, top the hummus with olive oil, za'atar (optional), pomegranate seeds, and parsley.

Vegan Mezze

  1. Serve the hummus in small bowls and arrange with the other elements on a board so that people can serve themselves.

Notes

• Here's the recipe for the Lebanese hummus.
• If you can roast the sweet potato and garlic ahead of time, that's ideal. The garlic will be done when it's turned golden, the clove inside the skin is soft, and the skin feels empty when pressed.
• Overcook the lentils, to make them as soft as possible, so that the hummus is very smooth.
• To make pickled onions, slice a red onion very thinly and place it into a jar with a pinch of salt and the juice of a lemon. Let it sit, shaking occasionally, for at least two hours, or until bright pink.
* If you're making this for a party alongside other dishes, the two hummuses should do it for up to 10 people, but you'll need to add more crackers, veggies, and everything else.