• Split Red Lentil and Sweet Potato Hummus


    2 Quarts

    • Ingredients
    • Sweet potato, peeled, diced
      1 cup
    • Garlic cloves
      4–6 each
    • Water to cover
      as needed
    • Canola oil
      2 oz.
    • Tahini paste
      ¼ cup
    • 4 cups
    • Lime, juice of
      2 each
    • Cilantro, minced
      2 Tbsp.
    • Salt
      as needed
    • Ground black pepper
      as needed
    • Cumin, ground
      1 tsp.


    1. Simmer sweet potato and garlic cloves in water until very tender. Drain, reserving liquid.
    2. Combine all ingredients in the bowl of a food processor and process with enough potato cooking liquid until a thick and smooth puree is achieved.
    3. Adjust seasoning to taste and serve warm or chilled.
     This recipe can be served as part of a Lentil Hummus Bar as shown in the above video.