Chips and dip get a healthy, and even more delicious twist in this recipe! Rich sweet potato pairs perfectly with this adzuki bean hummus to keep you full. Tahini, salt, pepper, and garlic give the dip a flavorful kick, while added kale leaves give you a healthful dose of green veggies.

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

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Cooking Time



For the Sweet Potato Chips:

  • 2 large sweet potatoes, sliced 1/8-inch thick lengthwise
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • Black pepper, freshly ground
  • 2 tablespoons mild paprika

For the Hummus:

  • 1/2 cup adzuki beans, cooked
  • 2 garlic cloves
  • 3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • Fresh pepper, to taste
  • 4 tablespoons tahini paste
  • 2 large kale leaves, about 2 cups
  • 2 tablespoons fresh lemon juice
  • 1/5 cup water

For the Topping:

  • Crispy garlic adzuki beans
  • Olive oil
  • 1 garlic clove
  • Sea salt flakes, to taste


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.


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