Roast Sweet Potato & Lentil Dip

Prep Time: 40 Minutes

Total time: 50 Minutes

Servings: 4-6

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.

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    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


  1. Preheat oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss together sweet potato, canola oil, salt, and pepper. Dump onto the prepared baking sheet, arrange in a single layer and bake for 30-35 minutes, stirring occasionally. The sweet potatoes will be golden and tender when done. Remove from oven and let cool to room temperature.
  3. Place roasted sweet potatoes, cooked split red lentils, lemon juice, olive oil, tahini, and garlic into the bowl of a food processor. Process until smooth. Adjust seasoning with more salt and pepper, if needed.
  4. Scrape the dip into a bowl. Drizzle with more olive oil and sprinkle with red pepper flakes, sumac, or za’atar. Serve at room temperature.

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.

Nutritional Information

  • Serving Size: 1/4 cup (60 mL)
  • Per serving:
  • Calories 90
  • Total Fat 5 g
  • Saturated Fat 0.5 g
  • Cholesterol 0 mg
  • Carbohydrates 10 g
  • Dietary Fibre 2 g
  • Sugar 2 g
  • Protein 2 g
  • Sodium 90 mg
  • Potassium 171 mg
  • Folate 28 mcg