Adzuki Beans Hummus + Sweet Potato Chips

• Sweet potato chips
• 2 large sweet potatoes, sliced lengthwise (1/8-inch thick)
• 2 tablespoons olive oil
• 2 teaspoons sea salt
• 2 teaspoons black pepper, freshly ground
• 2 tablespoons mild paprika
• Adzuki beans hummus
• 0,5 cups adzuki beans, cooked
• 2 cloves garlic
• 3 tablespoons olive oil, more for serving
• 0,5 teaspoons sea salt
• fresh peppar, to taste
• 4 tablespoons tahini paste
• 2 cups kale leafs
• 2 tablespoons fresh lemon juice
• 0,2 cups water

1. Preheat oven to 185u0b0C / 375u0b0F and line a baking sheet with parchment paper.
2. Mix sliced sweet potatoes, oliv oil, paprika, a few pinches of sea salt and pepper until all potatoes are evenly coated.
3. Spread the potatoes in a single layer and bake for 15 minutes, then flip over and bake for an additional 15 minutes.
4. Remove from baking sheet and transfer to a new baking sheet/large platter or plate. Let potatoes cool in a single layer.rnrnNotes: It's important that the potatoes cool in a single layer and not placed on top of one another - that will prevent from getting soggy and maintain the crispiness.
5. In a blender or food processor, add the adzuki beans (reserve a handful for serving), kale, garlic, tahini, 0,5 teaspoon salt, and some peppar to taste. Blend for 1 minute.
6. Add the water, lemon juice and blend on high speed for 2 minutes, until the hummus is smooth and creamy.
7. Transfer to a bowl and garnish with roasted adzuki beans (se instructions below), 1 tbsp oliv oil and sprinkle with sea salt.
8. For the toppig (optional): Heat 1 teaspoon oliv oil, add 1 chopped garlic clove and the remaining, unused adzuki beans. Saute for 1-2 minutes until crispy.

potato chips, sweet potatoes, olive oil, salt, black pepper, paprika, adzuki beans, adzuki beans, garlic, olive oil, salt, fresh peppar, tahini paste, lemon juice

Taken from food52.com/recipes/41826-adzuki-beans-hummus-sweet-potato-chips (may not work)