Red Lentil and Sweet Potato Hummus

Ingredients: 

• 2 tablespoons extra-virgin olive oil, more for garnish
• 1 yellow onion, chopped
• 2 cloves garlic, chopped
• 1 medium sweet potato, peeled and cut into 1/2-inch cubes
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 3 1/2 cups water
• 1 1/2 cup red lentils
• 1/4 cup white miso
• 1/4 cup lemon juice
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• Chopped fresh cilantro, for garnish (optional)

Method: 

Heat oil in a large pot over medium high heat. Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic, sweet potato, cumin and paprika and cook until fragrant, 1 to 2 minutes more. 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. Transfer contents of pot to a large bowl and set aside to let cool.
Transfer lentil mixture to a food processor along with miso, lemon juice, salt and pepper and purée until smooth. Transfer to a large bowl and garnish with cilantro and a drizzle of oil, if you like.

Nutritional Info: 

PER SERVING:130 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 340mg sodium, 19g carbohydrate (5g dietary fiber, 5g sugar), 5g protein