Saturday, 26 January 2013

Lentil and Sweet Potato Hummus

I rarely ever make the same dip twice. There are so many wonderful opportunities for delicious combinations! Making dip is easy, quick and a nice safe place to experiment if you're creative but not sure about your flavour combining abilities! It's also lovely to share communal food with friends. Bringing a home made dip when you visit a friend is cheaper than bringing bought food, more fun and shows that you thought they were worth a bit of effort (even if it was just a little bit!)

Dip can also be a great way to use up ingredients if you don't know what to do with them! Got a quarter of a cauliflower languishing in the fridge? Dip it. A ridiculously small amount of lentils left in the bottom of a packet after you made something else? Dip it. A tin of beans at the back of your cupboard? Dip it. A spice which you have no idea what to do with? Find a vegetable that fits it's flavour profile and DIP IT!

If that isn't enough - here are something else awesome about dips. You can use leftover dips to smear on your burgers, sandwiches or wraps. You can use this leftover dip to add thickness and flavour to a vegetable soup or a lentil soup. You could even mix it up with some fresh herbs and olive oil and make a salad dressing out of it. Endless possibilities!

How do you use up leftover dips when you entertain?

Lentil and Sweet Potato Hummus

1/2 cup red lentils
2 carrots
1 medium sweet potato
1 cup vegetable stock
1 tsp ground cumin
2 tbsp tahini
4 tbsp soy sauce
2 tbsp lemon juice
Sumac, to sprinkle on top

To Make
1. Dice the carrot. Peel and roughly chop the sweet potato.
2. Place the lentils, carrot and sweet potato in a small saucepan. Add the cumin and vegetable stock and bring to a simmer over a medium heat. Simmer, covered for 20-30 minutes, or until the vegetables and lentils are all well cooked. Set aside to cool slightly.
3. Combine the lentils and vegetables (including any cooking water remaining), tahini, soy sauce and lemon juice in a food processor and process until smooth consistency. 
4. Transfer to a bowl and sprinkle liberally with sumac.

Can be served warm or at room temperature.

Happy Australia Day! Are you celebrating anywhere this year?


  1. Not really (Tassie) because it's Steve's birthday tomorrow and we are saving our celebration efforts for then :)

    1. That makes sense, not that Tassie is a real part of Australia anyway (jokes!! of course!)! I never really do anything on Australia day. Infact, I went to work. Happy Birthday Steve!