Roasted Sweet Potato and Red Lentil Hummus, silky, smooth with lovely notes of sweetness and starch from the potato and lentils, backdrops of smokiness and nuttiness from the tahini, with plenty of spice coming from the array of sumac, za'atar, chili flakes, and olive oil. If you are a fan of hummus, this one will definitely tickle your fancy!
Roasted Sweet Potato and Red Lentil Hummus, inspired by a love story!
One of the benefits of being a food blogger is sometimes you get some lovely things, whether food, books, utensils, etc. Well, we were so happy to recieve a copy of Renee Kohlman's new cookbook "Vegetables A Love Story." This book has a great story behind it with essays written by Renee, that are full of wit and warmth. The words will captivate you and the recipes will surely tantalize your taste buds. Who doesn't like a good love story!
We chose the hummus as it is one of our favorite dips. I especially loved the color and presentation, offering plenty of pop for eye candy. It was also exotic in many ways which peaked our curiosity. This dish also offered a healthiness and nutrition that really sealed the deal. Come with us and let's get into the kitchen and make this lovely Roasted Sweet Potato and Red Lentil Hummus!
Here is the cast of this wonderful dip
This is what you will need:
- sweet potatoes
- split red lentils
- olive oil
- red chili flakes
- salt and pepper
For garnishing this is what you will need:
- mixture of sumac and za'atar
- fresh chopped parsley or cilantro
Let's get this Roasted Sweet Potato and Red Lentil Hummus going!
- First things first we need to peel and dice the sweet potato, along with rinse and boil the lentils, then drain.
- The sweet potato is tossed with salt and pepper and olive oil and roasted in the oven until beautifully caramelized and fork tender. Once this is done the rest is easy breezy!
- Once the lentils and sweet potatoes are cool, into a food processor they go.
- Add in the lemon juice, olive oil, garlic and tahini, za'atar, sumac, a pinch of red chili flakes, then pulse until nice and smooth. Taste for seasoning and adjust with salt and pepper as necessary.
- Scoop hummus with a spatula out of the food processor and into a nice serving bowl. Make beautiful swirls with the spatula, as we need this for the garnishing to sit in.
Color is a beautiful thing!
To us it is very important to take the time to finish the dish right! Garnishing gives us the opportunity to elevate a dish with pops of color and lovely hits of spices. This is what we have done here and what is next on the final things to do for this Roasted Sweet Potato and Red Lentil Hummus:
- Sprinkle with some more za'atar and sumac. Add a pinch of red chili flakes dusted over top. Drizzle olive oil, and sprinkle on some pomegranate and fresh chopped cilantro of flat leaf parsley. That's it. TIP If you do not want it too spicy omit the red chili flakes.
This hummus is utterly fantastic. So smooth and silky. I love how the sweetness of the sweet potato and lentils plays so well with the hits of spice from the za'atar, sumac and red chili flakes is music to my taste buds. The oil offers a richness and a wonderful foundation for all those spices to mingle, while keeping the hummus moist and luscious! I have to warn you, this Roasted Sweet Potato and Red Lentil Hummus, is highly addictive. Want a little pizzazz on the table? Whip up some of this and get dipping!
Serve with warmed up pita, or a nice warm crusty bread. Naan chips are wonderful too, along with your favorite crackers.
Want to make it ultra healthy? Serve this hummus with some veggies like, carrots, celery, cucumber, peppers.
P.S. I want to thank Renee Kohlman for sending us her book. We are so enjoying the recipes, your essays, and love your passion for food and life. Big hugs go out to you. Well done!Print
For the hummus:
- 4 cups cubed, peeled sweet potato
- 1 Tbsp vegetable oil
- ½ tsp salt
- ¼ tsp pepper
- 1 cup cooked split red lentils
- ¼ cup freshly squeezed lemon juice
- ¼ cup evo oil
- 2 Tbsp tahini
- 2 garlic cloves, chopped
- 1 tsp each za'atar, sumac
- ¼ tsp red pepper flakes
- salt and pepper to taste
- 2 Tbsp evo oil
- red pepper flakes, sumac, or za’atar for garnish
- pomegranate seeds, a handful of chopped cilantro or flat leaf parsley (optional)
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Rinse lentils and place in a pot with water just coming over the lentils. Bring to a boil and cook for 20 minutes. Drain and let cool.
- In a large bowl, toss together the sweet potato, olive oil, salt and pepper. Dump onto the prepared baking sheet, arrange in a single layer and bake for about 30-35 minutes, stirring occasionally. The sweet potatoes will be golden and tender when done. Remove from the oven and let cool down to room temperature.
- Place the roasted sweet potatoes, cooked split red lentils, lemon juice, vegetable oil, olive oil, tahini, garlic, za'atar, sumac, and pinch of red chili flakes in the bowl of a food processor. Pulse until smooth. Adjust the seasoning with more salt and pepper, if needed.
- Scoop the hummus out of the food processor with a spatula and into a bowl. Use the spatula to create a lovely swirl on the surface of the hummus.
- Sprinkle the top with red pepper flakes, sumac, and za’atar. Garnish with pomegranate seeds and a sprinkling of fresh chopped cilantro or parsley. Serve at room temperature
- Serve with warmed up pita, or a nice warm crusty bread. Naan chips are wonderful too, along with your favorite crackers.
- Want to make it ultra healthy, serve this hummus with some veggies like, carrots, celery, cucumber, peppers.
If you do not want it too spicy omit the red chili flakes. As far as the garnishing, be creative, come up with your own take on this hummus.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: appetizer
- Method: Oven/processor
- Cuisine: Middle eastern
Keywords: hummus, Middle eastern cuisine, garlic, pomegranate, sumac, zaatar, dips, healthy, vegetarian,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.