Roast Sweet Potato & Lentil Dip – Lentils.org

Ingredients

• 4 cups (1 L) peeled and cubed sweet potato
• 1 Tbsp (15 mL) canola oil
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 cup (250 mL) cooked split red lentils
• 1/4 cup (60 mL) fresh lemon juice
• 1/4 cup (60 mL) extra virgin olive oil, plus more for drizzling
• 2 Tbsp (30 mL) tahini
• 1 garlic clove, chopped
• red pepper flakes, sumac, or za’atar, for garnish