Description

This Sweet Potato and Lentil Hummus is a creamy, protein-packed twist on traditional hummus, made with roasted sweet potatoes, hearty lentils, tahini, and warm spices. Naturally sweet, savory, and full of flavor, this healthy dip is perfect for spreads, wraps, appetizers, and meal prep.

Ingredients

2 medium sweet potatoes, peeled and cubed
1 cup cooked lentils (green or brown), rinsed and drained
2 tablespoons tahini
2 tablespoons olive oil
2 tablespoons lemon juice (freshly squeezed)
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
Salt to taste
2 to 4 tablespoons water (as needed for blending)

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Instructions

Preheat oven to 400°F (200°C).
Spread cubed sweet potatoes on a baking sheet in a single layer. Roast for 20–25 minutes, or until tender and lightly caramelized. Let cool slightly.
In a food processor, combine roasted sweet potatoes, cooked lentils, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, and salt.
Blend until smooth and creamy.
Add water gradually, one tablespoon at a time, blending until desired consistency is reached.
Taste and adjust seasoning if needed (add more lemon juice, salt, or spices).
Transfer to a serving bowl. Drizzle with olive oil or sprinkle with extra smoked paprika before serving if desired.

Notes

For extra depth of flavor, roast the garlic with the sweet potatoes.For a spicier version, add a pinch of cayenne pepper or roasted chili.For a richer texture, add an additional tablespoon of tahini or olive oil.To make oil-free, replace olive oil with water or vegetable broth.Store in an airtight container in the refrigerator for up to 4 days. Stir before serving.If hummus thickens in the fridge, mix in a small amount of water or lemon juice to loosen.Freeze for up to 2 months; thaw overnight and stir well before serving.