Roast Sweet Potato & Lentil Dip
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.
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Servings: 6 servings
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
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.
Nutrition Facts
Roast Sweet Potato & Lentil Dip
Serving Size
1 (1/4 cup/60 mL) serving
Amount per Serving
Calories
90
% Daily Value*
Fat
5
g
8
%
Saturated Fat
0.5
g
3
%
Cholesterol
0
mg
0
%
Sodium
90
mg
4
%
Potassium
171
mg
5
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.