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This beautiful dip has the superpowers of sweet potato and red lentils, as well as warm and lovely Middle Eastern flavours. Serve with warm pita bread for a tasty appetizer or snack.
4 cups (1 L) peeled and cubed sweet potato
1 Tbsp (15 mL) canola oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 cup (250 mL) cooked split red lentils
1/4 cup (60 mL) fresh lemon juice
1/4 cup (60 mL) extra virgin olive oil, plus more for drizzling
2 Tbsp (30 mL) tahini
1 garlic clove, chopped
red pepper flakes, sumac, or za’atar, for garnish
Quick tip: Sumac has a tart flavor reminiscent of vinegar or lemon. Za’atar is a mixture of sumac, sesame seed, and herbs used throughout the Middle East and Mediterranean.