Southwestern Sweet Potato and Lentil Dip

Sweet Potato and Lentil Hummus

Sweet Potato and Lentil Hummus

Hummus is one of the most classic and popular plant based dishes around. I would be willing to bet that most people who have transitioned to a plant based lifestyle have, at one point or other, developed a hummus obsession. I know that I went through my hummus phase for sure! Technically, hummus means “chickpeas”, so we’re going to call this spin on traditional hummus a “dip”. But hey, you can call it whatever you like, it’s delicious!

Ingredients:

  • 3 small sweet potatoes
  • 1.5 cups raw lentils (use any kind you like)
  • 3 cloves garlic
  • 2 inch piece ginger
  • 3 limes – zest and juice
  • 1 tbsp chipotle powder
  • 2 tbsp tahini
  • salt to taste.

Instructions:

Step 1  - For the lentils -Pour your lentils into a medium pot with 3 cups of water, bring to a boil and reduce to medium low. Allow to simmer for 25-35 minutes, or until your lentils are tender.

Step 2 - For your sweet potato - Chop your sweet potato into small cubes. Pour three inches of water into the bottom of a medium pot and place a steaming basket inside. Place your sweet potato in the steaming basket and cover with a lid. Bring the water to a boil, and then reduce the heat to low, and allow too steam for about 30 minutes, or until your sweet potatoes are fork tender.  The smaller you cut your potatoes, the shorter the steam time will be. Note - I did not peel my sweet potatoes because the skin contains loads of nutrients. You may peel if you wish.

Step 3 - Drain any excess liquid from your lentils.

Step 4 - Place your lentils and sweet potato in a food processor.

Step 5 - Using a micro plane, grate in your ginger, garlic and lime zest.  Cut your limes in half and juice them into the food processor.  Add your tahini, chipotle and salt.

Step 6 - Process your hummus until smooth.  You can stir in some finely chopped green onion and cilantro for some extra flavour as well.

Enjoy your dip with some fresh raw veggies such as cucumbers, carrot sticks, celery ribs or broccoli spears.

2 Healthy Facts about this Dip

1. Lentils: Lentils are high in protein, weighing in at about 26% protein. They are filled with fibre which will help regulate the digestive system, balance blood sugar levels and prevent against heart disease. They may even help to lower your cholesterol. They also tend to be a little easier to break down and digest than true beans, such as garbanzo beans and black beans.

2. Sweet Potatoes: The sweet potato is nutritional power house. These little gems are chock full of B vitamins; particularly B6. Vitamin B6 plays a role in protecting you from heart disease through breaking down Homocystine, which is a substance that can cause hardening of the arteries. Sweet potatoes are also rich in magnesium, vitamin A, iron and vitamin C.

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Ali Washington

Ali is a Holistic Nutritionist. She came to the natural health field when she was 14, as a way of healing chronic stomach aches, skin issues, weight problems and hormonal imbalances. Years of doctors visits, specialist appointments and conventional medicine had never yielded results, so she tried looking for a natural solution. Going vegan in 2007, and 100% raw shortly after that, she was able to heal her body, and was inspired to share what had helped her so much with others.

Ali completed her first diploma in Holistic Nutrition in 2008, Graduating from the Alive Academy. She completed her Hatha Yoga Teacher Training with YogaWorks in 2010, and is currently upgrading her studies at the Institute Of Holistic Nutrition, where she will soon graduate with her Ortho-Molecular Practitioner Designation. She believes that the body is fully capable of healing itself, so long as it is given all the tools to do so.

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About Ali Washington

Ali is a Holistic Nutritionist. She came to the natural health field when she was 14, as a way of healing chronic stomach aches, skin issues, weight problems and hormonal imbalances. Years of doctors visits, specialist appointments and conventional medicine had never yielded results, so she tried looking for a natural solution. Going vegan in 2007, and 100% raw shortly after that, she was able to heal her body, and was inspired to share what had helped her so much with others. Ali completed her first diploma in Holistic Nutrition in 2008, Graduating from the Alive Academy. She completed her Hatha Yoga Teacher Training with YogaWorks in 2010, and is currently upgrading her studies at the Institute Of Holistic Nutrition, where she will soon graduate with her Ortho-Molecular Practitioner Designation. She believes that the body is fully capable of healing itself, so long as it is given all the tools to do so.

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