Adzuki beans hummus + sweet potato chips

By • March 11, 2016 0 Comments

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Author Notes: Packed in all the nutritional goodness this adzuki beans hummus with sweet potato chips is a great snack for a friends gathering. Creamy and garlicy-nutty in taste with a fresh twist from kale and lemon.Sylwia | Vibrant Food Stories

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Serves 4

Sweet potato chips

  • 2 large sweet potatoes, sliced lengthwise (1/8-inch thick)
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper, freshly ground
  • 2 tablespoons mild paprika
  1. Preheat oven to 185°C / 375°F and line a baking sheet with parchment paper.
  2. Mix sliced sweet potatoes, oliv oil, paprika, a few pinches of sea salt and pepper until all potatoes are evenly coated.
  3. Spread the potatoes in a single layer and bake for 15 minutes, then flip over and bake for an additional 15 minutes.
  4. Remove from baking sheet and transfer to a new baking sheet/large platter or plate. Let potatoes cool in a single layer. Notes: It’s important that the potatoes cool in a single layer and not placed on top of one another – that will prevent from getting soggy and maintain the crispiness.

Adzuki beans hummus

  • 0,5 cups adzuki beans, cooked
  • 2 cloves garlic
  • 3 tablespoons olive oil, more for serving
  • 0,5 teaspoons sea salt
  • fresh peppar, to taste
  • 4 tablespoons tahini paste
  • 2 cups kale leafs
  • 2 tablespoons fresh lemon juice
  • 0,2 cups water
  1. In a blender or food processor, add the adzuki beans (reserve a handful for serving), kale, garlic, tahini, 0,5 teaspoon salt, and some peppar to taste. Blend for 1 minute.
  2. Add the water, lemon juice and blend on high speed for 2 minutes, until the hummus is smooth and creamy.
  3. Transfer to a bowl and garnish with roasted adzuki beans (se instructions below), 1 tbsp oliv oil and sprinkle with sea salt.
  4. For the toppig (optional): Heat 1 teaspoon oliv oil, add 1 chopped garlic clove and the remaining, unused adzuki beans. Sauté for 1-2 minutes until crispy.

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