Smoky Red Lentil Hummus With Harissa And Yam

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   ["Roast yam whole in the oven by piercing it several times with a fork or paring knife and placing in a 350 F oven. Check after 20 minutes and then every 5 - 10 minutes thereafter. Remove from oven when flesh feels soft throughout when tested with a paring knife.

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   Alternatively, yam can be cooked in the microwave. Pierce several times with a knife and fork and microwave on high in 2 - 3 minute increments.", "Add red lentils to 2 cups of water and bring to a boil. Once boiling, drop heat to a simmer, cover, and continue simmering for 20 minutes. It's okay if the lentils loose their shape- you're going to be blending them anyway. If there's any liquid remaining, drain it off now.", "Scoop yam flesh into a food processor. Add drained cooked lentils, and remaining ingredients. Start on the lower end of the spectrum for the harissa (mine isn't terribly hot, but has a deep and smoky flavour profile, so I was able to add the full 3 Tbsp).", "Taste and adjust seasonings as needed.", "Top with a drizzle of olive oil and a sprinkle of chile flakes if your feeling magazine-cover fancy."]

* Per serving · 4 servings · Values may vary.

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