Red Lentil and Sweet Potato Hummus - Carbs 19g, Fiber 5g

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Red Lentil and Sweet Potato Hummus - Carbs 19g, Fiber 5g

 

2 tablespoons extra virgin olive oil, more for garnish

1 medium onion, chopped

2 garlic cloves, chopped

1 medium sweet potato, peeled and cut into ½-inch cubes

1 teaspoon cumin

1 teaspoon paprika

3 1/2 cups water

1 1/2 cups red lentils

1/4 cup white miso

1/4 cup lemon juice

sea salt, to taste

ground pepper, to taste

chopped fresh cilantro for garnish, optional

In a large saucepan over medium-high heat, warm the oil. Add the onion and

sauté, stirring occasionally, until onion softens, 5 to 7 minutes.

 

 

 

Add the garlic, sweet potato, cumin and paprika and sauté 1 to 2 minutes, until

spices are fragrant. Stir in water and lentils and bring to a boil. Reduce heat

to medium-low, cover and simmer until lentils and sweet potatoes are soft, 15 to

18 minutes. Let cool.

 

In a blender or food processor, purée red lentil-sweet potato mixture with

white miso, lemon juice, salt and pepper. Taste and adjust seasoning. Put hummus

in a serving bowl. Drizzle with a bit of additional olive oil and sprinkle with

chopped cilantro.

 

Serves 6–8 as an appetizer

 

Source: Whole Foods Market

Formatted by Chupa Babi: 03.07.08

 

Per serving (About 4.5oz/125g-wt.): 130 calories (35 from fat), 4g total fat,

0.5g saturated fat, 5g protein, 19g total carbohydrate (5g dietary fiber, 5g

sugar), 0mg cholesterol, 340mg sodium

 

This variation on traditional hummus will add vibrant color and flavor to your

holiday table. Rather than using chickpeas, this dip features lentils and sweet

potatoes cooked with onion, garlic and spices, then puréed and seasoned with

white miso and lemon juice. Enjoy with triangles of warm pita bread or raw

vegetables for dipping.

 

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