SWEET POTATO SUNBUTTER HUMMUS
Time is such a hot topic for most of us and using it wisely is just that – wise. Whenever my oven is on I take full advantage preparing additional foods for future meals. This time its sweet potatoes to use both in my Pumpkin Spiced Pumpkin butter Parfait as well as this sweet, savory, sassy spiced Lentil SunButter hummus. It has earned rave reviews and is oh so simple to make.
This anti-oxidant abundant recipe makes a big batch and freezes well. Use it as dip, in sandwiches and wraps, even to coat kale leaves before you bake them into the ever so popular kale chips. It’s a Yum!
INGREDIENTS:
½ cup yellow onion, roughly chopped
2-3 garlic cloves, roughly chopped – approx 2 tsp or to taste
2 sweet potatoes, roasted - approx. 3 cups, roughly chopped
2 cups red or French du Puy lentils, cooked organic if available
1 heaping tsp fresh ginger, roughly chopped
1/2 – 1 tsp cayenne pepper or 1 chili flakes to taste
1 tsp turmeric powder
1-2 tsp ground cumin, to taste
2 – 3 tsp curry powder or curry paste, to taste
½ -1 tsp fine grain sea salt or Himalayan salt crystals, to taste
1/2 tsp black pepper, freshly ground
1/3-1/2 cup SunButter, organic (use less if counting calories/fat g)
1/ 4 cup Maison Orphee organic olive oil or 2 tbsp coconut oil, melted
2 – 3 tbsp freshly squeezed lemon or lime juice, to taste
GARNISH:
1 tbsp organic pumpkin seeds, toasted and lightly salted
DIRECTIONS:
TERI’S TIPS:
When preparing these recipes I measure by eye and adjust seasonings as needed. Often spices and veggies vary significantly in flavor so be flexible with recipes and create foods to suit your palate. It’s always best to taste and adjust any recipes you prepare.
Time is such a hot topic for most of us and using it wisely is just that – wise. Whenever my oven is on I take full advantage preparing additional foods for future meals. This time its sweet potatoes to use both in my Pumpkin Spiced Pumpkin butter Parfait as well as this sweet, savory, sassy spiced Lentil SunButter hummus. It has earned rave reviews and is oh so simple to make.
This anti-oxidant abundant recipe makes a big batch and freezes well. Use it as dip, in sandwiches and wraps, even to coat kale leaves before you bake them into the ever so popular kale chips. It’s a Yum!
- Appetizer, dip
- Vegan - dairy, soy, nut free
- Makes approx. 3 cups+
INGREDIENTS:
½ cup yellow onion, roughly chopped
2-3 garlic cloves, roughly chopped – approx 2 tsp or to taste
2 sweet potatoes, roasted - approx. 3 cups, roughly chopped
2 cups red or French du Puy lentils, cooked organic if available
1 heaping tsp fresh ginger, roughly chopped
1/2 – 1 tsp cayenne pepper or 1 chili flakes to taste
1 tsp turmeric powder
1-2 tsp ground cumin, to taste
2 – 3 tsp curry powder or curry paste, to taste
½ -1 tsp fine grain sea salt or Himalayan salt crystals, to taste
1/2 tsp black pepper, freshly ground
1/3-1/2 cup SunButter, organic (use less if counting calories/fat g)
1/ 4 cup Maison Orphee organic olive oil or 2 tbsp coconut oil, melted
2 – 3 tbsp freshly squeezed lemon or lime juice, to taste
GARNISH:
1 tbsp organic pumpkin seeds, toasted and lightly salted
DIRECTIONS:
- Chop onion and garlic in food processor.
- Add sweet potato, lentils, ginger and spices, whirl to combine then measure in SunButter, the olive or coconut oil and lemon juice, continuing to puree until desired consistency. Adjust seasonings and thickness if needed.
- Transfer to a serving platter and garnish or make wraps etc. Store in a covered container and refrigerate freezing any portion you won’t consume within a week.
TERI’S TIPS:
When preparing these recipes I measure by eye and adjust seasonings as needed. Often spices and veggies vary significantly in flavor so be flexible with recipes and create foods to suit your palate. It’s always best to taste and adjust any recipes you prepare.
