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
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Ingredients
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1
small sweet potato (about 230 grams or half a pound)
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1 cup
red lentils, cooked
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1/4 cup
pumpkin seed butter
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4
green onions, roughly chopped
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2
chipotle peppers in adobo sauce
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Juice of 1.5 lemons
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1/2 teaspoon
salt
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3 tablespoons
olive oil
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2 tablespoons
chopped parsley (optional)
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pepitas (optional)
Directions
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Preheat oven to 400°F.
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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.
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Remove from oven and set aside to cool.
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Cook red lentils by boiling until tender but still holding their shape, about 15 minutes. Drain and set aside.
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Remove skin from sweet potato (this should peel off easily using your fingers)
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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.
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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.
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