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INGREDIENTS:
Macadamia Nut Hummus
• 1 cup dry roasted macadamias.
• 1 can chickpeas, drained and rinsed.
• 1 clove garlic. Minced.
• ½ -1 teaspoon salt (depending on tastes).
• 2-4 tablespoons water (start with 2 and add as needed -- you will need more or less depending on how creamy your tahini is).
• ⅓ cup tahini.
• 2 -3 tablespoons lemon juice (start with 2 tablespoons and add more to taste).
• 3 tablespoons olive oil. Sweet Potato Chips:
• 2 large or 3 small sweet potatoes, cleaned, dried well and cut into ¼ inch thick slices (the key is to be as uniform as possible).
• Avocado Oil or neutral oil like grapeseed or canola.
• Kosher salt.
INSTRUCTIONS:
Macadamia Nut Hummus:
1. Place macadamia nuts in food processor and blend until smooth, about 2 minutes, scraping down the sides periodically to make sure all the nuts are processed. (The nuts will break down, release its oils and go from grainy to paste-like)
2. Add all the rest of the ingredients to the food processor, streaming the olive oil as blending.
3. Taste and adjust seasoning needed.
4. Serve with veggies, sweet potato chips or crackers.
5. Hummus will thicken in the refrigerator so bring to room temperature before serving.
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Served with homemade sweet potato chips, broccoli, cauliflower, radish, cucumber, and creamy avocado.
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Sweet Potato Chips:
1. Preheat oven to 400 degrees F and place parchment paper on 2 -3 baking sheets
2. Place sliced sweet potatoes on the prepared baking sheets, leaving a little space between them so that they don't touch.
3. Lightly brush sides both sides of the sweet potatoes with oil
4. Sprinkle sweet potatoes with salt.
5. Bake sweet potatoes for 20 minutes. Remove from oven. Gently turn chips over. Bake an additional 10 minutes until just turning crisp.
Credit: here.
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