2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, chopped
½ medium sweet potato, peeled and cut into ½-inch cubes
1 teaspoon cumin
1 teaspoon paprika
3 ½ cups water
1 ½ cups red lentils
½ cup pumpkin puree
¼ cup white miso
¼ cup lemon juice
~ 1 Tbsp sea salt, more to taste
red pepper flakes and ground pepper, to taste
chopped fresh cilantro for garnish, optional
In a large saucepan over medium-high heat, warm the oil.
Add the onion and sauté, stirring occasionally, until onion softens, 5 to 7 minutes.
Add the garlic, sweet potato, cumin and paprika and sauté 1 to 2 minutes, until spices are fragrant.
Stir in water and lentils and bring to a boil. Reduce heat to medium-low, cover and simmer until lentils and sweet potatoes are soft, 15 to 18 minutes.
In a blender or food processor, purée red lentil-sweet potato mixture with pumpkin, white miso, lemon juice, salt and pepper.
Taste and adjust seasoning.
Put hummus in a serving bowl.
Drizzle with a bit of additional olive oil and sprinkle with chopped cilantro.
Pairs Well With
This is an adaptation of several recipes that are twists on traditional hummus -- feel free to experiment with varying amounts of the different spices -- the amounts listed are just a starting point!