creamy Edamame Hummmus with homemade crispy potato chips
This creamy Hummus uses Edamame as a base instead of chickpeas. Paired with homemade crispy potato chips it makes a delicious, simple yet satisfying meal packed with flavour and a good amount of protein!
Servings 1 serve
Ingredients
Edamame Hummus
- 1 Cup Edamame (shelled)
- 5-8 Tbsp water
- 1-2 Tbsp lemon juice
- 1 Tbsp Tahini
- 1 large garlic clove
- 1 heaped Tbsp shiro Miso (white Miso)
- 1 Tsp vegan fish sauce *
- 1 Tsp nutritional yeast
- 1/2 Tsp ground coriander
- 1/2 Tsp onion powder
- 1 Tsp fresh/frozen basil
- pinch of cumin
- large handful of spinach
- salt to taste
Crispy potato chips
- 2 medium potatoes cut into fine slices
- 1/2 Tsp onion powder
- pinch of salt
- drizzle of olive oil
To serve*
- pickles/ relish
- chopped coriander
- sprouts
- pickled red onions
- nori flakes
- chili flakes
Instructions
- Preheat the oven to 200C and line a baking tray with parchment paper.
- Mix the sliced potatoes with the salt and onion powder and a drizzle of olive oil. Place each slice on the prepared tray, leaving a little space between them and making sure the don't overlap each other to achive optimal crispiness.
- Bake in the oven for 20-25 minutes until golden and crispy. Flip them halfway through the baking process and check on them every once in a whie to ensure that no slice is getting too dark/ burned!
- Add garlic clove for the last 10 minutes to the oven. At this point, cover edamame in a ceramic bowl or pot with boiling water an let them sit for as well 10 minutes.
- Drain edamame and add the beans together with the roasted garlic clove and the rest of the ingredients for the Hummus to a blender or ood processor. Blend until smooth and season with salt to your liking.
- Put the Hummus into a small bowl, garnish with the toppings and serve with the crispy potato chips. Enjoy!
Notes
*you could substitute the vegan fish sauce with Tamari/ soy sauce
**the toppings are optional, but I really suggest using them they really add a nice flavour!