THE STORY
Built from a meal made in the Blackened Ladle kitchen.
Built from a meal made in the Blackened Ladle kitchen. The finished platter skipped pomegranate seeds and used toasted sage over the sweet potato–white bean dip.
Recipes / Lentil Arayes with Sweet Potato White Bean Dip
VEGETARIAN · MEDITERRANEAN
Lentil Arayes with Sweet Potato White Bean Dip
Crisp lentil-filled pitas with silky roasted dip, cucumber-dill tahini, and toasted sage.
Method
- Roast sweet potato and a trimmed garlic head at 400°F for 30–35 minutes.
- Cook onion 8 minutes. Add garlic and red pepper for 2 minutes, then tomato purée and spices for 2 minutes.
- Mash drained lentils. Add with carrot, soy, parsley, panko, salt, and pepper; cook 3–4 minutes.
- Halve pitas, stuff generously, and pan-crisp cut-side down, then on remaining sides.
- Blend sweet potato, about 5 roasted garlic cloves, beans, lemon, oil, maple, and spices until silky.
- Stir tahini, lemon, salt, cucumber, and dill; thin with cold water.
- Spread dip on a platter, add toasted sage, and serve with arayes, tahini, and parsley.
Kitchen note: Deeply brown every exposed pita surface for the best contrast with the creamy dip.
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