Roast Sweet Potato & Lentil Dip
Prep Time: 40 Minutes
Total time: 50 Minutes
Servings: 4-6
This beautiful dip has the superpowers of sweet potato and red lentils, as well as warm and lovely Middle Eastern flavours. Serve with warm pita bread for a tasty appetizer or snack.
Ingredients
Directions
Nutrition
Ingredients
Directions
- Preheat oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
- In a large bowl, toss together sweet potato, canola oil, salt, and pepper. Dump onto the prepared baking sheet, arrange in a single layer and bake for 30-35 minutes, stirring occasionally. The sweet potatoes will be golden and tender when done. Remove from oven and let cool to room temperature.
- Place roasted sweet potatoes, cooked split red lentils, lemon juice, olive oil, tahini, and garlic into the bowl of a food processor. Process until smooth. Adjust seasoning with more salt and pepper, if needed.
- Scrape the dip into a bowl. Drizzle with more olive oil and sprinkle with red pepper flakes, sumac, or za’atar. Serve at room temperature.
Quick tip: Sumac has a tart flavor reminiscent of vinegar or lemon. Za’atar is a mixture of sumac, sesame seed, and herbs used throughout the Middle East and Mediterranean.
Nutritional Information
- Serving Size: 1/4 cup (60 mL)
- Per serving:
- Calories 90
- Total Fat 5 g
- Saturated Fat 0.5 g
- Cholesterol 0 mg
- Carbohydrates 10 g
- Dietary Fibre 2 g
- Sugar 2 g
- Protein 2 g
- Sodium 90 mg
- Potassium 171 mg
- Folate 28 mcg