Lentil and Sweet Potato Hummus!

Lentil and Sweet Potato Hummus!

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Even just for a minute... There are so many wonderful opportunities for delicious combinations! Making dip is easy, quick and a nice safe place to experiment if you're creative but not sure about your flavour combining abilities! It's also lovely to share communal food with friends. Got a quarter of a cauliflower languishing in the fridge? A ridiculously small amount of lentils left in the bottom of a packet after you made something else? A tin of beans at the back of your cupboard? A spice which you have no idea what to do with? Find a vegetable that fits it's flavour profile and DIP IT! If that isn't enough - here are something else awesome about dips. You can use leftover dips to smear on your burgers, sandwiches or wraps. You can use this leftover dip to add thickness and flavour to a vegetable soup or a lentil soup. You could even mix it up with some fresh herbs and olive oil and make a salad dressing out of it. How do you use up leftover dips when you entertain? Peel and roughly chop the sweet potato. Place the lentils, carrot and sweet potato in a small saucepan. Add the cumin and vegetable stock and bring to a simmer over a medium heat. Simmer, covered for 20-30 minutes, or until the vegetables and lentils are all well cooked. Set aside to cool slightly. Transfer to a bowl and sprinkle liberally with sumac. Can be served warm or at room temperature. Are you celebrating anywhere this year? First, you can just browse according to the Blog Archive (above) which lists all of our recipes, or secondly you can use the Labels (below) to browse the recipe via category which means that if you happen to have a big piece of pumpkin in the fridge and need some ideas just click the 'Pumpkin' label to see all the recipes we have using pumpkin, too easy.

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