Roasted Sweet Potato Red Lentil Hummus

We make giant batches of hummus in the deli where I work.  We are talking like gallons.  It is such good hummus too!  I think the trick to delicious classic hummus is plenty of lemon juice and sea salt.  Of course it has to have a good amount of tahini to make it rich and some cumin as well, then it is perfect.  One of my coworkers was making a batch of hummus last week and it made me crave hummus all of a sudden. I decided that I needed to make a batch at home.

I usually stray away from classic hummus when I make it at home though since I can get the classic stuff at work. So I decided to make a roasted sweet potato hummus!  I already had some leftover roasted sweet potatoes on hand since they are something that I make often, so it was perfect!  I am always trying to come up with recipes that use things I already have so I don't need to spend extra money or go to the store.  It is a good feeling using up leftovers too!

I had some cooked red lentils on hand as well, from making another recipe.  I always keep portions of cooked beans and lentils (or lefotvers such as the lentils since I hate wasting food).  Here is a tip to save time and money.  Cook a big batch of beans or lentils, then let them cool and portion them out for whatever you will need them for.  I use mine in salads as well as hummus, and I need them a few times a week usually so it saves me a lot of time.  I do this with all of my beans.  It has been years since I have bought canned ones.

Back to the hummus though, it turned out super delicious!  I used red lentils as the base (because I have loads of them in my pantry), combined them with the flavorful sweet potato, some tahini to make it silky smooth, lime juice to give it a bit of tartness, some cumin, coriander and chipotle for spice.  It was a delicious combination! I like this as a veggie dip, but of course you could use it as a sandwich spread or with crackers if those are more your thing!

Roasted Sweet Potato Red Lentil Hummus

Makes about 3 cups

  • 1 cup dried red lentils
  • 1 cup roasted sweet potatoes*
  • 1/4 cup sesame tahini
  • 1/4 cup lime juice
  • 1 tsp cumin seed
  • 1/2 tsp coriander seed
  • 1/4 tsp ground chipotle
  • sea salt to taste

Instructions:

  1. To cook the lentils, place them in a pot with 3 cups of water, and bring to a boil.  Lower to a simmer, and cook until the lentils are tender, about 20 minutes.  Drain any excess water, and set aside to cool.
  2. For the hummus, combine all remaining ingredients plus the lentils in a food processor and process until smooth.  Store in the refrigerator for up to 2 weeks in a sealed container.

*If you don't happen to have leftover roasted sweet potatoes, you can make one: For the roasted sweet potatoes, preheat the oven to 400F degrees, and place a sweet potato cut in half lengthwise cut side down on a lined tray.  Roast until the sweet potato is tender, about 45 minutes to an hour.  Remove from the oven and let cool for the recipe.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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