This time, guys, I hit the jackpot! Since I started making this delicious and gorgeous looking spread, we can’t have enough of it. Everyone loves it! No matter how bigger batch I’ll make it will be gone within hours. I serve it at parties and it’s a great success. Serve it as a dip with lots of fresh cut veg or as a spread/ filling for wraps and sandwiches, with lots of green leaves and sprouts of all kind.
Red lentils and sweet potato ‘humus’recipe:
1 cup red lentils
1 large sweet potato, peeled and diced
2 cups water
1/4 cup tahini (sesame paste)
1/4 cup olive oil
Juice from one lemon
1 tsp each cumin and turmeric
Salt and pepper to taste
Place lentils, sweet potato and water in a saucepan, bring to the boil, cover and cook till both lentils and sweet potato are totally soft and all the water have absorbed. Let it cool a little, add the rest of the ingredients and, using a hand blender, blend to a smooth consistency. To serve, transfer to a flat bowl, flatten the spread a little and drizzle with some extra olive oil. Garnish with some chopped fresh herbs, like coriander or parsley and some chili flake if you like. Serve it with crudités and crackers to dip. It’s nice to eat it fresh and warm but it keeps in the fridge for a week.