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

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Chips and dip get a healthy, 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]

Serves

4

Cook Time

50

Ingredients

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

Preparation

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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AUTHOR & RECIPE DETAILS


photo

European dinners and decadent desserts that use fresh, simple ingredients. Sylwia is educated in nutrition and health science, self taught photographer and chef based in Stockholm, Sweden. She is a healthy food lover with huge passion for vegetarian and vegan recipes. Most of her recipes are naturally gluten and refined sugar free. Sylwia believe that eating seasonally, clean, unprocessed food is the best way to stay healthy physically and mentally.


 

 

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