Green Goddess Parsley Hummus with Homemade Taro Chips

Mmmm, parsley hummus. I never thought about making parsley hummus until just this week! I have a huge bush of fresh parsley growing in my backyard (Thanks Pasha!) so I have been thinking of ways to include parsley in just about everything I make. When I discovered kelp powder at my local Sprouts, I decided to create a superfood parsley hummus that turned out to be very green and perfect for a goddess. Or god. Or whoever likes eating green food that tastes really, really good!

Kelp powder is made from seaweed and is one of the best plant based sources of iodine, which means it’s hella good for you! The taste adds a really lovely umami flavor to the parsley hummus. It is seriously scrumptious. And wait ’til you try it with the freshly made taro chips. O. M. G.

INGREDIENTS

1 can chickpeas, drained (save the liquid! it makes an excellent egg replacer)
1 cup parsley, chopped and tightly packed (roughly one large bunch)
1/4 cup tahini
1/4 cup extra virgin olive oil
1/4 cup hemp seeds
3 cloves garlic, finely chopped
1 tablespoon nutritional yeast
1 tablespoon kelp powder
1 teaspoon sea salt
cracked pepper to taste

DIRECTIONS

Combine all ingredients except the olive oil in a food processor. Mix for 30 seconds, then slowly stream in the olive oil. Keep processing for 1-2 minutes until smooth.
Serve with Homemade Taro Chips (recipe below), fresh veggies, or use as a sandwich spread or topping for a tasty vegan bowl!

Taro is a root vegetable that is somewhat similar to a potato. It is high in fiber, complex B vitamins, as well as a host of other nutrients like zinc, magnesium, copper, iron, manganese, and potassium. Toss these babies in coconut oil and you have yourself a delicious, superfood snack that pairs perfectly with your Green Goddess Parsley Hummus. There is no need to sacrifice flavor for nutrition! It’s easy to have both when you cook entirely with plant-based ingredients.

INGREDIENTS

5-6 small to medium taro roots
1 tablespoon coconut oil
1 teaspoon corn starch
1 teaspoon sea salt
cracked pepper to taste

DIRECTIONS

Preheat the oven to 450 degrees. Peel the taro and slice into very thin chips. The thinner the slices, the crispier the chips will be. Mine were approximately 1/8 inch.
Toss in a bowl with corn starch, salt, and pepper. Add the coconut oil and mix with your hands until each chip is covered. Spread the chips in an even layer on an oiled cookie sheet. Try to get most of the chips to lay flat on the pan.
Bake the chips at 450 for 30 minutes, flipping halfway. Let cool for 5 minutes if you plan to eat them with your hands!