If you are a hummus lover like me, but you are tired of the same chickpea hummus with pita chips, then this is a great recipe to try. White bean and edamame hummus is colorful, delicious, and different. On the side, I made home-made taro chips, which are worth every bit of the effort! This is what taro root looks like.
It almost looks like a small coconut. It is a very starchy root, which is why it makes super crispy chips. Also, if you are on a gluten-free diet, this is a great way to enjoy chips. Here is how you make the taro chips.
4 medium sized taro bulbs
2 Tbsp extra virgin olive oil
Paprika, salt, and pepper to taste
First, preheat oven to 400 degrees. Then, carefully peel the outer skin of the taro root, exposing the white flesh. Rinse them and pat dry. Slice into very thin slices (as thin as you can get them). I used a mandolin to get even thin slices. Spray a baking sheet with cooking spray, and arrange your slices so that they are not overlapping. Brush the tops of each slice with olive oil and sprinkle with salt, pepper, and paprika.
Bake at 400 degrees for about 7 minutes or until the edges curl slightly and turn golden brown. You may need to turn the baking sheet during the cooking process so that all the chips cook evenly. When you remove them from the oven, immediately sprinkle with salt. Now for the hummus!
1 1/2 cup Frozen shelled edamame
1 Can Cannelini beans
2 garlic cloves (finely chopped)
1 lemon (juiced)
2 Tbsp Extra Virgin Olive Oil
1 Tsp Toasted Sesame Oil
1/4 cup watter
Salt, Pepper to taste
In a food processor, combine all ingredients and blend to the consistency you like. I like to make my hummus slightly chunky, but you can certainly blend until completely smooth.
Serve w/ your beautiful taro chips and a few lemon wedges. Enjoy!
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