Make Ahead

Sweet potato, red lentil chipotle dip

December 21, 2015
2 Ratings
Photo by Tiffany Mayer
  • Makes 2.5 cups
Author Notes

This dip is a great way to pack some nutritional powerhouses into a snack to enjoy at a holiday party or pack in your lunch. Stores up to three days in the fridge. —Tiffany Mayer

What You'll Need
  • 1 small sweet potato (about 230 grams or half a pound)
  • 1 cup red lentils, cooked
  • 1/4 cup pumpkin seed butter
  • 4 green onions, roughly chopped
  • 2 chipotle peppers in adobo sauce
  • Juice of 1.5 lemons
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil
  • 2 tablespoons chopped parsley (optional)
  • pepitas (optional)
  1. Preheat oven to 400°F.
  2. Clean and wrap the sweet potato in aluminum foil and bake for 40-50 minutes or until soft enough to pierce easily with a fork.
  3. Remove from oven and set aside to cool.
  4. Cook red lentils by boiling until tender but still holding their shape, about 15 minutes. Drain and set aside.
  5. Remove skin from sweet potato (this should peel off easily using your fingers)
  6. Put sweet potato, lentils, pumpkin seed butter, green onions, chipotle peppers, lemon juice and salt into a food processor and process until smooth, adding olive oil one tablespoon at a time. You made need to stop midway to scrape down the sides of the processor bowl and get every bit puréed.
  7. Scoop dip into a bowl and let sit for 30 minutes before serving. Garnish with parsley, pepitas, and drizzle with olive oil. Serve with your favourite corn chips, crackers or pita.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Nopers

2 Reviews

Nopers August 14, 2017
I saw this recipe, went to the store and bought everything, made it exactly like the recipe said with no substitutions and then I tasted it. It's going to be a pita and sweet potato dip lunch for the next two days! :D
LeBec F. January 7, 2016
what a terrific recipe, tiffany! I love it that you included pumpkin seeds for another dimension of both flavor and texture. I bet you could even use pumpkin or kabocha squash as a sub for the sweet potato.... Thx so much for the inspiration; great to have a change from hoomus that is healthy.