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
small sweet potato (about 230 grams or half a pound)
red lentils, cooked
pumpkin seed butter
green onions, roughly chopped
chipotle peppers in adobo sauce
Juice of 1.5 lemons
chopped parsley (optional)
In This Recipe
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.