Garlic-Curry Hummus & Sweet Potato Chips
Garlic-Curry Hummus & Sweet Potato Chips
Garlic-Curry Hummus & Sweet Potato Chips
Garlic-Curry Hummus & Sweet Potato Chips

Garlic-Curry Hummus & Sweet Potato Chips

David Venable

Store-bought hummus is good; this homemade recipe is exceptional. The sweet potato chips make it even tastier…sweet, salty, crunchy, and healthy!

Hummus

  • 2 (15-oz) cans chickpeas, drained and rinsed
  • 1/2 cup tahini
  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh lemon juice
  • 2 garlic cloves
  • 1-1/2 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1/4 tsp cayenne
  • 1/4 cup chopped fresh cilantro (optional)

Directions

To make the hummus, combine the chickpeas, tahini, olive oil, lemon juice, garlic, salt, cumin, curry powder, cayenne, and cilantro (if using) in a food processor. Purée until smooth and transfer to a serving dish.
To make the chips, preheat the oven to 350°F. Line a baking sheet with parchment paper and lightly spray with vegetable oil spray.
Arrange the sweet potatoes in a single layer on the baking sheet. Spray the potatoes with the vegetable oil spray and sprinkle with salt and black pepper. Serve the chips with the hummus.

Sweet Potato Chips

  • Vegetable oil spray
  • 3 sweet potatoes, peeled and thinly sliced
  • Kosher salt and freshly ground black pepper

Cook's Notes

Not a curry fan? Skip it; this hummus becomes a basic recipe that’s open for adaptation. Try adding extra lemon, garlic, or even herbs like mint, basil, or chives.

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