Sweet Potato Red Lentil Dip and Vegan Mezze
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Description
Vegan sweet potato red lentil dip with roasted sweet potato and garlic for a mellow, sweet flavour. The best hummus I've ever tried and perfect with a mezze of winter vegetables.
Ingredients
Sweet Potato Lentil Hummus
- 1 small sweet potato
- 3 cloves garlic skin on
- 1 ½ 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
- 1 dozen green olives
- 1 large navel orange peeled, sliced, and topped with pepper
- ½ of a pomegranate
- 6 medium carrots sliced
- A handful of dates
- A handful of parsley
Instructions
Sweet Potato Red Lentil Dip
- Roast the sweet potato and garlic at 200°C (400°F) 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.1 small sweet potato, 3 cloves garlic
- 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.1 ½ cups cooked red lentils, 1 tablespoon tahini, 1 tablespoon olive oil, Juice of a lemon, Sea salt and pepper to taste
- To serve, top the hummus with olive oil, za'atar (optional), pomegranate seeds, and parsley.
Vegan Mezze
- Serve the hummus in small bowls and arrange with the other elements on a board so that people can serve themselves.1 batch Sweet Potato Lentil Hummus, 1 batch Lebanese Hummus, 6 crispbread crackers, Several sesame cracker sticks, Pickled red onions, 1 dozen green olives, 1 large navel orange, ½ of a pomegranate, 6 medium carrots, A handful of dates, A handful of parsley
Notes
• 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.
* If you're making this for a party alongside other dishes, the two hummus dishes should do it for up to 10 people, but you'll need to add more crackers, veggies, and everything else.
• Overcook the lentils, to make them as soft as possible, so that the hummus is very smooth.
* If you're making this for a party alongside other dishes, the two hummus dishes should do it for up to 10 people, but you'll need to add more crackers, veggies, and everything else.
Nutrition
Serving: 1 | Calories: 318kcal | Carbohydrates: 54g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 423mg | Fiber: 14g | Sugar: 15g
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.