Sweet Potato, Red Lentil Chipotle Dip

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Clean and wrap the sweet potato in aluminum foil and bake for 40-50 minutes or until soft enough to pierce easily with a fork.

3. 3

   Remove from oven and set aside to cool.

4. 4

   Cook red lentils by boiling until tender but still holding their shape, about 15 minutes. Drain and set aside.

5. 5

   Remove skin from sweet potato (this should peel off easily using your fingers)

6. 6

   Put sweet potato, lentils, pumpkin seed butter, green onions, chipotle peppers, lemon juice and salt into a food processor and process until smooth, adding olive oil one tablespoon at a time. You made need to stop midway to scrape down the sides of the processor bowl and get every bit pureed.

7. 7

   Scoop dip into a bowl and let sit for 30 minutes before serving. Garnish with parsley, pepitas, and drizzle with olive oil. Serve with your favourite corn chips, crackers or pita.

* Per serving · 4 servings · Values may vary.