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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!


  • 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.

Categories: Appetizer  Spread 
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