Smoky Red Lentil Hummus With Harissa And Yam

• 1 medium yam (or 2 small)
• 3/4 cup red lentils
• 2-3 tablespoons Harissa
• 1/4 cup tahini (optional)
• 1/4 cup olive oil
• 4 cloves garlic, minced
• juice and zest of 2 lemons
• 3 tablespoons Balsamic vinegar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt

1. 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.rnrnAlternatively, yam can be cooked in the microwave. Pierce several times with a knife and fork and microwave on high in 2 - 3 minute increments.
2. 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.
3. 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).
4. Taste and adjust seasonings as needed.
5. Top with a drizzle of olive oil and a sprinkle of chile flakes if your feeling magazine-cover fancy.

yam, red lentils, tahini, olive oil, garlic, lemons, balsamic vinegar, ground black pepper, salt

Taken from food52.com/recipes/33737-smoky-red-lentil-hummus-with-harissa-and-yam (may not work)