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
Units
Scale
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