Adzuki Bean and Kale Hummus With Sweet Potato Chips
[Vegan, Gluten Free]

To Make the Sweet Potato Chips:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Mix sliced sweet potatoes, olive oil, paprika, and 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 or large platter. Let potatoes cool in a single layer. It’s important that the potatoes cool in a single layer and not placed on top of one another – this will prevent them from getting soggy and help to maintain the crispiness.

To Make the Hummus:

1. In a blender or food processor, add the adzuki beans, kale, garlic, tahini, sea salt, and some pepper to taste. Be sure to reserve a handful of adzuki beans for serving. 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, 1 tablespoon olive oil, and sprinkle with sea salt.

To Make the Topping:

1. Heat 1 teaspoon olive oil in a frying pan. Add 1 chopped garlic clove and the remaining unused adzuki beans. Sauté for 1-2 minutes until crispy.