Blue Majik Hummus with Yam Chip Dippers
Serves: 4 - 6 people
Prep Time: 10-20 minutes
- 1 (15 ounce) can of chickpeas (drained and rinsed- about 2 cups)
- ¼ cup of tahini (sesame seed butter)
- 1/3 cup water
- Juice from 1 fresh lemon (about 2-3 Tablespoons)
- 1 Tbs. extra virgin olive oil
- 2 tsp. Blue Majik powder
- 1 Tbs. minced garlic
- 1 Tbs. paprika
- Sea salt and pepper to taste
Yam Chips Ingredients
Preheat oven to 375 degrees. Slice your yams/sweet potatoes into chips with a sharp knife. Spread chips onto a cookie sheet & spray with cooking spray. Sprinkle with sea salt and pepper to taste. Bake for 35-40 minutes until crispy. Let cool before serving.
Drain and rinse the canned beans. In a food processor, blender, or by hand - process the beans, tahini, water, lemon juice, olive oil, and garlic until smooth. Thoroughly stir in Blue Majik powder, paprika, sea salt and pepper. Pour into serving bowls & sprinkle with paprika for garnish (optional). Serve with yam chips, chopped veggies, or favorite chips! Store in the fridge.
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