The following Sweet Potato recipe, along with the accompanying photo, has been reprinted from www.WholeFoodsMarket.com.
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 onions, garlic and spices and seasoned with white miso and lemon juice. Enjoy it with triangles of warm pita bread or raw vegetables for dipping. (Serves 6 to 8 as an appetizer)
Ingredients:
- 2 Tbsp extra virgin olive oil, more for garnish
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 3 1/2 cups water
- 1 1/2 cups red lentils
- 1/4 cup white miso*
- 1/4 cup lemon juice
- Sea salt and pepper to taste
- Chopped fresh cilantro, for garnish (optional)
*White miso is has a mild flavor. Other varieties can be used instead, which will add more flavor.
Directions:
1. Heat oil in a large pot over medium high heat. Add onion and cook, stirring occasionally until softened, 5 to 7
minutes.
2. Add garlic, sweet potato, cumin and paprika and cook until fragrant, 1 to 2 minutes more.
3. 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.
4. Transfer contents of pot to a large bowl and set aside to let cool.
5. Purée lentil mixture in a food processor along with miso, lemon juice, salt and pepper, until smooth.
6. Transfer mixture to a large bowl and garnish with cilantro and a drizzle of oil, if you like.
