Get ready for a dip that’s as creamy as hummus, as comforting as mashed potatoes, and as packed with flavor as your favorite restaurant appetizer! Sweet Potato Red Lentil Dip is a rich, velvety spread with a touch of sweetness from roasted sweet potatoes, a hint of earthiness from red lentils, and warm spices that tie it all together. Whether you’re scooping it up with pita chips, spreading it on toast, or using it as a vibrant party dip, this recipe is a total game-changer.
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Why You’ll Love Sweet Potato Red Lentil Dip
Ultra Creamy & Satisfying
The blend of lentils and sweet potatoes creates a luxuriously smooth texture.
Packed with Nutrients
High in protein, fiber, and vitamins—this is snacking you can feel good about.
Vibrant & Flavorful
Sweet, savory, and spiced just right—every bite is packed with depth.
Perfect for Any Occasion
Great for parties, meal prep, or just a snack with crackers and veggies.
Naturally Vegan & Gluten-Free
No dairy, no gluten—just pure wholesome goodness.
Ingredients in Sweet Potato Red Lentil Dip
Sweet Potatoes – Naturally sweet and creamy, they add depth and a gorgeous color.
Red Lentils – Protein-packed and quick-cooking, they blend into a smooth consistency.
Garlic & Onion – The base for that irresistible savory flavor.
Olive Oil – Adds richness and helps everything blend beautifully.
Lemon Juice – A splash of acidity to balance the sweetness.
Cumin & Smoked Paprika – Warm, earthy spices that make this dip unforgettable.
Tahini (Optional) – Adds creaminess and a hint of nuttiness.
Salt & Pepper – Essential for enhancing all the flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Sweet Potato Red Lentil Dip
Cook the Lentils
Rinse and simmer red lentils until soft, then drain any excess water.
Roast the Sweet Potatoes
Cube and roast sweet potatoes with olive oil until caramelized and tender.
Sauté the Aromatics
Cook onions and garlic in a pan until fragrant and golden.
Blend Everything Together
Combine cooked lentils, sweet potatoes, sautéed onions, lemon juice, and spices in a food processor. Blend until smooth.
Adjust the Texture
If needed, add a splash of water or olive oil to reach your desired consistency.
Serve and Enjoy
Garnish with a drizzle of olive oil, fresh herbs, or toasted seeds. Serve with pita, crackers, or veggies.
How to Serve Sweet Potato Red Lentil Dip
- With Pita Chips & Crackers – The perfect pairing for a crunchy contrast.
- As a Sandwich Spread – Try it on toast, wraps, or burgers.
- With Fresh Veggies – Carrots, cucumbers, and bell peppers are great for dipping.
- As a Side Dish – Works beautifully alongside grilled meats or roasted veggies.
Additional Tips
Use Freshly Roasted Sweet Potatoes
They give the dip a richer, deeper flavor than boiled ones.
Blend While Warm
It helps achieve the smoothest, creamiest texture.
Adjust the Spices
Like it spicy? Add a pinch of cayenne! Prefer a smoky taste? Add extra smoked paprika.
Make It Extra Creamy
A spoonful of tahini or Greek yogurt (if not vegan) makes it even silkier.
Store Leftovers Properly
Keep in an airtight container in the fridge for up to 4 days.
FAQs
Q1: Can I make this dip ahead of time?
A1: Yes! It actually tastes better after a few hours as the flavors meld.
Q2: Can I freeze this dip?
A2: Absolutely! Store in a freezer-safe container for up to 3 months. Thaw in the fridge before serving.
Q3: How do I make it spicier?
A3: Add a pinch of cayenne or chili flakes for a kick!
Q4: Can I use canned lentils?
A4: Yes, but red lentils cook so fast, it’s worth using fresh ones for the best texture.
Q5: What if I don’t have a food processor?
A5: A blender or even a potato masher can work—just go for a slightly chunkier texture.
Q6: Can I swap the sweet potatoes?
A6: Yes! Try roasted carrots or butternut squash for a twist.
Q7: How can I make it even more protein-rich?
A7: Add a scoop of Greek yogurt (if not vegan) or blend in some white beans.
Q8: Does it work as a warm dip?
A8: Yes! It’s delicious served warm or cold.
Q9: What’s the best way to thin it out?
A9: Add a splash of warm water, olive oil, or extra lemon juice.
Q10: Can I use green or brown lentils instead?
A10: Not recommended—red lentils break down softer and create the best texture.
Final Thoughts
This Sweet Potato Red Lentil Dip is creamy, nourishing, and packed with bold flavors. Whether you’re serving it at a party, using it for meal prep, or just enjoying it as a snack, it’s bound to become a favorite. Give it a try and let me know how you like it—happy dipping!
Print
Sweet Potato Red Lentil Dip
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Description
This sweet potato red lentil dip is a creamy, flavorful twist on traditional hummus, made with roasted sweet potato, garlic, and red lentils. Paired with a vibrant vegan mezze platter featuring crisp crackers, fresh fruit, and savory olives, it’s the perfect healthy appetizer or snack for any gathering.
Ingredients
Sweet Potato Red Lentil Dip:
- 1 small sweet potato
- 3 cloves garlic (skin on)
- 1 1/2 cups cooked red lentils
- 1 tbsp tahini
- 1 tbsp olive oil
- Juice of 1 lemon
- Sea salt and pepper (to taste)
Vegan Mezze Platter:
- 1 batch Sweet Potato Red Lentil Dip
- 1 batch Lebanese Hummus
- 6 crispbread crackers
- Sesame cracker sticks
- Pickled red onions
- 12 green olives
- 1 large navel orange (peeled, sliced, topped with pepper)
- 1/2 pomegranate
- 6 medium carrots (sliced)
- A handful of dates
Instructions
Make the Sweet Potato Red Lentil Dip:
- Preheat the oven to 200°C (400°F).
- Cut the sweet potato in half and place it cut-side down on a baking sheet. Roast for 40 minutes or until soft.
- Roast the garlic (skin on) for 15 minutes. Remove from oven and let both cool for 10 minutes.
- Peel the roasted sweet potato and garlic. Add them to a food processor with lentils, tahini, olive oil, lemon juice, salt, and pepper.
- Blend for 5 minutes until smooth, adding a small splash of water if needed.
- Taste and adjust seasoning.
- Transfer to a bowl and top with olive oil, za’atar, pomegranate seeds, and parsley (optional).
Assemble the Vegan Mezze Platter:
- Arrange the Sweet Potato Red Lentil Dip and Lebanese Hummus in small bowls.
- Surround with crackers, olives, fresh fruit, vegetables, and pickled onions.
- Garnish with parsley and dates for a colorful, inviting spread.
Notes
Serving & Storage
- Best served fresh.
- Store the dip in an airtight container in the fridge for up to 3 days.
- Bring to room temperature before serving for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg