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 for a week in the fridge and ideal for the lunch box.