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
Makes: 2.5 cups
small sweet potato (about 230 grams or half a pound)
cup red lentils, cooked
cup pumpkin seed butter
green onions, roughly chopped
chipotle peppers in adobo sauce
Juice of 1.5 lemons
tablespoons olive oil
tablespoons chopped parsley (optional)
- Preheat oven to 400°F.
- 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.
- Remove from oven and set aside to cool.
- Cook red lentils by boiling until tender but still holding their shape, about 15 minutes. Drain and set aside.
- Remove skin from sweet potato (this should peel off easily using your fingers)
- 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.
- 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.
- This recipe was entered in the contest for The Best Thing You Ate This Year