Sun-Dried Tomato White Bean Hummus Dip with Root Veggie Chips
So fun, easy, and delicious. This is a crowd pleaser and very versatile. You can use any veggies you like on this platter and/or add chips, toasted pita bread, or pretzels.
This hummus is full of protein, healthy good fats, and excellent fiber. So, dig in!
Serves: 2
Shopping list:
For Dip:
1 Can of white navy beans, drained and rinsed
¼ Cup of sundried tomatoes, jarred in olive oil
2 Garlic cloves, roughly chopped
1 Teaspoon of raw tahini (found in the cooking oil section)
1 Tablespoon of extra virgin olive oil
Sprinkle of salt
2 shakes of coriander
1 shake of cumin (a little goes a long way)
1 shake of onion powder
Juice of 1 lime
2 Tablespoons of water
For Root Veggie Chips:
1 Small Sweet Potato, peeled (optional), cut thinly into round disks
1 Small Purple Potato, peeled (optional), cut thinly into round disks
Sea salt
Spray oil (I like avocado or grapeseed spray oil)
Kitchen Equipment:
High speed blender (Vitamix, Ninja, or Food Processor), platter, dipping bowls.
Method:
- Heat oven to 400, then place potato disks on a parchment lined baking sheet. Spray liberally with spray oil on both sides. Roast for 10 minutes or until brown and sides are crispy. Feel free to place under the broiler for the last 1 minute of cooking to get potatoes extra toasty.
- Meanwhile, make the hummus by placing the beans in the food processor (or other high-powered blender) and pulse a couple of times. Open lid scrap down the bowl then add all other ingredients for the hummus. Press the mix button and let is rip for a couple of seconds. Open lid again, scrap sides of bowl, adjust seasoning, add a little bit more water if needed, then mix again until nice and creamy. Hummus should be medium thick and very creamy.
- Remove potatoes from oven, hit it with a little sea salt and arrange on a platter with other veggies of choice. Scoop hummus into small dipping bowls and add to platter.
Let the eating begin!
