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
Ingredients
- Sweet potato chips
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2
large sweet potatoes, sliced lengthwise (1/8-inch thick)
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2 tablespoons
olive oil
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2 teaspoons
sea salt
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2 teaspoons
black pepper, freshly ground
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2 tablespoons
mild paprika
- Adzuki beans hummus
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0,5 cups
adzuki beans, cooked
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2
cloves garlic
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3 tablespoons
olive oil, more for serving
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0,5 teaspoons
sea salt
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fresh peppar, to taste
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4 tablespoons
tahini paste
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2 cups
kale leafs
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2 tablespoons
fresh lemon juice
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0,2 cups
water
Directions
- Sweet potato chips
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Preheat oven to 185°C / 375°F and line a baking sheet with parchment paper.
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Mix sliced sweet potatoes, oliv oil, paprika, a few pinches of sea salt and pepper until all potatoes are evenly coated.
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Spread the potatoes in a single layer and bake for 15 minutes, then flip over and bake for an additional 15 minutes.
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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
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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.
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Add the water, lemon juice and blend on high speed for 2 minutes, until the hummus is smooth and creamy.
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Transfer to a bowl and garnish with roasted adzuki beans (se instructions below), 1 tbsp oliv oil and sprinkle with sea salt.
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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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