This variation on traditional hummus will add vibrant color and flavor to your holiday table. Rather than chickpeas, this dip features lentils and sweet potatoes cooked with onions, garlic and spices and seasoned with white miso and lemon juice. Serve with triangles of warm pita bread or raw vegetables for dipping.
Heat tables spoon water in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until soft, 5 to 7 minutes. Add garlic, sweet potato, cumin and paprika and cook until fragrant, 1 to 2 minutes more. Stir in 3 1/2 cups water and lentils, and bring to a boil. Lower heat, cover and simmer until lentils and sweet potatoes are soft, about 15 to 18 minutes. Transfer lentil mixture to a large bowl and let cool.
Transfer lentil mixture to a food processor; add miso, lemon juice, salt and pepper and purée until smooth. Transfer to a large bowl and garnish with cilantro and a drizzle of oil, if desired.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 820.3mg||28 %|
|Potassium 913.6mg||24 %|
|Total Carbohydrate 58.8g||17 %|
|Dietary Fiber 27.2g||109 %|
|Sugars, other 31.6g|
|Protein 24g||34 %|
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Calories per serving: 345
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