A nice change from your usual hummus. This lentil and sweet potato dip is high in plant based iron and protein from the lentils and rich in immune boosting and skin brighting vitamins A and C from the sweet potatoes. It's delicious. Slice up your favourite fresh veggies or get out your crunchy, seedy crackers and dip away.
You can sub the dry lentils for 1/2 a cup of any kind of cooked lentils from the can, rinsed and drained.
Or change this up by using butternut squash or carrots in place of the sweet potato - however oven roasting times may vary.
Feel free to add more spices or herbs if you like.
Lentils are high in plant based iron and protein - making this a super healthy dip with fresh cut veggies or as a spread on your sandwich, wrap or crostini.
Preheat oven to 400F and line a baking sheet with parchment paper or silicone mat.
In a large bowl, toss together the sweet potato, 1 Tbsp of olive oil, garlic powder, and salt and pepper. Spoon onto the prepared baking sheet and arrange in a single layer. Bake for 25 - 30 minutes until they're golden and tender. Remove from oven and let cool to room temperature - it won't take long, they cool quickly.
While the sweet potatoes are in the oven, cook the red lentils. Put them in a small pot with enough water to just cover them. Heat on low until the lentils have absorbed the water. Remove from heat.
Place the roasted sweet potatoes, cooked red lentils, lemon juice, olive oil, tahini, garlic powder, paprika and turmeric into the bowl of a food processor or high speed blender. Process or blend until smooth. Adjust seasoning with more salt and pepper, if needed.
The dip will be thick and might require a couple extra blends. If you want to thin it out, do so with one teaspoon of water at a time - a little goes a long way.
Scrape the dip into a bowl. Drizzle with more olive oil (optional) and sprinkle with red pepper flakes, paprika or fresh chopped parsley or cilantro. Serve at room temperature.