More Great Recipes: Appetizer | Spread

Harvest Hummus

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


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.

Let cool.

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!

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter