Red Lentil and Sweet Potato Hummus

Red Lentil and Sweet Potato Hummus

Chef Ann Stenfors recipe courtesy of Clandestine Kitchen (inspired by Aurora Natural Red Lentils.)


  • 2 tablespoon extra virgin olive oil
  • 1 medium white onion, small dice
  • 2 each garlic cloves minced
  • 1 each medium sweet potato peeled, small dice
  • 1 teaspoon Spanish paprika
  • 1 teaspoon ground cumin
  • cups water
  • cups organic red lentils rinsed
  • ¼ cup white miso
  • ¼ cup fresh lemon juice
  • 1 tablespoon Tahini
  • Salt and Pepper to taste.


  • In a large sauce pan, heat oil over medium heat. Add diced onion and minced garlic, stirring occasionally. Sweat until translucent.
  • Add diced sweet potato, Spanish paprika, cumin. Let the spices bloom and then add water and lentils.
  • Cover sauce pan and turn the heat to medium-low and simmer until lentils and sweet potatoes are soft. Let mixture cool.
  • When cool, add mixture to a food processor and add white miso, tahini, and lemon juice. Puree until smooth. Season with salt and pepper. If needed, add additional extra virgin olive oil.