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Roasted Sweet Potato and Red Lentil Hummus-feature-in the bowl-pomegranate on the board

Roasted Sweet Potato and Red Lentil Hummus

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!

  • Total Time: 45 minutes
  • Yield: serves 2-4 people 1x



For the hummus:

  • 4 cups cubed, peeled sweet potato
  • 1 Tbsp vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup cooked split red lentils
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup evo oil
  • 2 Tbsp tahini
  • 2 garlic cloves, chopped
  • 1 tsp each za'atar, sumac
  • 1/4 tsp red pepper flakes
  • salt and pepper to taste

For Garnishing:

  • 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)


The Hummus:

  1. Preheat the oven to 375°F.  Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  1. 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 

Serving suggestions:

  1. Serve with warmed up pita, or a nice warm crusty bread. Naan chips are wonderful too, along with your favorite crackers.
  2. 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.

  • Author: Loreto and Nicoletta
  • 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,

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