Hummus and Sweet Potato Red Lentil Pâté

Perfect for a lunch platter

Serve with crudites and breads of your choosing



Sweet Potato and Red Lentil Pâté.


  • oil
  • half an onion, chopped
  • 1 tsp paprika
  • 200g sweet potato
  • 140g red lentils
  • thyme, 3 sprigs
  • 500ml vegetable stock
  • 1 tsp red wine vinegar
  • salt and pepper, to taste

The method:

  1. In a pan, add the oil and onion, cook for a few minutes, until soft. Add in the paprika and cook for another minute.
  2. Add the sweet potato, red lentils, thyme and stock to the pan. Bring to the simmer and cook for 20-30 minutes.
  3. Drain off any excess liquid, and mash the mixture.
  4. Season and add the red wine vinegar.
  5. Leave to cool in the fridge for 1 hour before serving.




  • Can of chickpeas (approx 200g when drained)
  • 2 garlic cloves, minced
  • 2 tbsps lemon juice
  • 1 tsp groud cumin
  • 100ml tahini
  • 4 tbsps water
  • salt
  • olive oil
  • paprika

The method:

  1. Drain and rinse the chickpeas, set some chickpeas aside to decorate.
  2. Into a food processer, add the the chickpeas, garlic, lemon juice, cumin, tahini, water and salt and blitz until a smooth, creamy paste forms.
  3. Add more lemon, cumin and salt to taste.
  4. To serve, drizzle with olive oil and paprika and the remaining chickpeas




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