Split Red Lentil & Sweet Potato Hummus – Lentils.org

Split Red Lentil & Sweet Potato Hummus

  By CIA  , ,

April 5, 2017

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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.

  • Yields: 2 Quarts


  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.


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