Sweet potato and red lentils ‘humus’

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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.


1 cup red lentils, washed and drained
1 large sweet potato, peeled and diced
2 cups water or vegetable broth
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 liquid has 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 deep plate, 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 flakes if you like. Serve it with fresh cut cruditֳés and crackers to dip. It’s nice to eat it fresh and warm but it keeps for up to a week in the fridge and ideal for the lunch box and sandwiches.

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Galit Hahn

Galit Hahn

Certified natural nutritionist

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