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
- 3½ cups water
- 1½ 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.