Bring something a little different to the snack table with this creamy Roasted Sweet Potato & Lentil Dip.
Roasting sweet potatoes brings out their natural sweetness and gives this dip a smooth, rich texture. Blended with cooked split red lentils, lemon juice, tahini, garlic and canola oil, it becomes a colourful, flavourful option for sharing or keeping in the fridge for easy snacks throughout the week.
The flavour is warm, bright and easy to customize. Finish it with a drizzle of canola oil and a sprinkle of red pepper flakes, sumac or za’atar. Sumac adds a tangy, lemon-like note, while za’atar brings together herbs, sesame and spice for a savoury finish. Serve it at room temperature with warm pita, crisp vegetables, crackers or toasted flatbread.
It is also a practical recipe for busy days. The dip comes together in about 50 minutes, makes enough for four to six servings and starts with a straightforward sheet-pan step: roast cubed sweet potato until golden and tender, then blend it with the remaining ingredients until silky smooth.
Red lentils are a simple pantry staple that work beautifully in dips because they cook quickly and blend easily. Combined with sweet potato and tahini, they add substance while letting the roasted vegetable and bright lemon flavour shine through. Each ¼-cup (60 mL) serving provides 2 grams of fibre and 2 grams of protein.
Make it for a weekend appetizer, add it to a lunch board, or pack it alongside vegetables and pita for an easy afternoon snack. You can also spread it in a sandwich or wrap, use it as the base of a grain bowl, or serve it with roasted vegetables for a colourful meal.
Recipe courtesy of Lentils.org
Roast Sweet Potato & Lentil Dip
Ingredients
- 4 cups peeled and cubed sweet potato
- 1 Tbsp canola oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup cooked split red lentils
- 1/4 cup fresh lemon juice
- 1/4 cup canola oil, plus more for drizzling
- 2 Tbsp tahini
- 1 garlic clove chopped
- red pepper flakes,sumac, or za’atar, for garnish
Instructions
- 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, canola 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.
Notes
Craving more lentils? Try these delicious recipes
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