Chef Rebecca Peizer Culinary Institute of America

Recipe by

Chef Rebecca Peizer Culinary Institute of America

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Split Red Lentil & Sweet Potato Hummus

Servings: 2 Quarts

Chef Rebecca Peizer from The Culinary Institute of America shows us how to capitalize on the popularity of high protein diets with a hummus bar or mezze platter at your operation. She makes a variety of lentil dip flavors and toppings, and serves them with pita, crostini, spice mixtures, oils, harissa, feta, olives, tomatoes, peppers, herbs, nuts, and falafel; and toppings like pickled lentils, and crispy roasted lentils.

Chef Rebecca Peizer Culinary Institute of America

Recipe by

Chef Rebecca Peizer Culinary Institute of America

View All

Ingredients

Directions

Nutrition

Ingredients

    1 cup (250 mL) sweet potato, peeled and diced

    4-6 garlic cloves

    as needed, water to cover

    2 oz (57 mL) canola oil

    1/4 cup (60 mL) tahini paste

    4 cups (1 L) split red lentil puree

    2 limes, juiced

    2 Tbsp (30 mL) cilantro, minced

    as needed, salt

    as needed, ground black pepper

    1 tsp (5 mL) cumin, ground


Directions

  1. Simmer sweet potato and garlic cloves in water until very tender. Drain, reserving liquid.
  2. Combine all ingredients in the bowl of a food processor and process with enough potato cooking liquid until a thick and smooth puree is achieved.
  3. Adjust seasoning to taste and serve warm or chilled.

To Make the Lentil Puree: Bring 1 1/2 cups (375 mL) lentils and 4 cups (1 L) water to a boil. Cover and simmer for 7-9 minutes. Drain, reserving the liquid. Add 1/4 cup (60 mL) of the lentil liquid back into the lentils. Puree in a blender or food processor until smooth.

Produced by The Culinary Institute of America as an industry service to Canadian Lentils.

Recipe & Photo Copyright: Culinary Institute of America.