Honoka'a Smoked Taro Hummus Recipe

Prepare chickpeas and taro

If using canned chickpeas, drain and reserve 1/4 cup aquafaba (liquid). Rinse under cold water. If taro is not cooked, steam or boil diced taro until very tender (15–20 minutes) then drain and let cool. For a smoother, more integrated flavor, lightly mash the cooked taro with a fork before blending.

Blend hummus

In a food processor, add chickpeas, cooked taro, tahini, lemon juice, garlic cloves, smoked sea salt, cumin, black pepper, and rice vinegar. Pulse to combine, then stream in 1/4 cup olive oil while processing. If the mixture is too thick, add reserved aquafaba or water 1 tablespoon at a time until you reach a creamy, spreadable consistency (about 2–4 tablespoons). Scrape down the sides as needed.

Adjust seasoning and finish

Taste and adjust salt, lemon, or smoked sea salt to preference. Transfer hummus to a shallow serving bowl, create a small well in the center, and drizzle 1 tablespoon extra virgin olive oil over the top. Sprinkle toasted sesame seeds or crushed macadamia and chopped cilantro or chive for color and texture.

Prepare vegetables: peel and trim carrots, slice cucumber and bell pepper into sticks, thinly slice purple daikon or radish, and trim sugar snap peas. Place vegetables on a platter in separate groups for color contrast.

Season crudité lightly: toss the sliced vegetables with 1 teaspoon extra-virgin olive oil, 1 teaspoon fresh lime juice, and 1/4 teaspoon sea salt just before serving to keep them crisp. Arrange microgreens or baby arugula in the center or as a garnish.

Serve alongside the hummus for dipping. Ensure each vegetable type is bite-sized and easy to spear or scoop into the hummus.

Choose cooking method

You may shallow-fry for crispier chips or roast/bake for a lighter chip. Preheat oven to 400°F (205°C) if baking.

Slice potatoes

Using a mandoline or very sharp knife, slice purple sweet potatoes as thinly as possible (about 1.5–2 mm) for even crisping. Pat slices very dry with paper towels to remove moisture.

Fry method

Heat 1/2 cup vegetable oil in a heavy skillet over medium-high heat to 350°F (175°C). Fry potato slices in batches until edges curl and they are crisp, 1–2 minutes per side. Transfer to a paper-towel-lined tray immediately and season with 1/2 teaspoon sea salt and 1/2 teaspoon smoked paprika while hot.

Oven method

Toss potato slices with 1–2 tablespoons oil (from the listed oil quantity) to lightly coat, arrange in a single layer on parchment-lined baking sheets without overlapping. Bake at 400°F (205°C) for 10–18 minutes, flipping once, until edges are crisp and chips are dry. Watch closely to avoid burning. Immediately season with sea salt and smoked paprika.

Let chips cool to room temperature — they will crisp further as they cool. Transfer to a bowl for serving.

Spoon the prepared Honoka'a Smoked Taro Hummus into a shallow serving dish, swirl the top to form a well, and drizzle 1 tablespoon extra virgin olive oil into the center. Sprinkle toasted sesame seeds or crushed macadamia and chopped cilantro or chive.

Arrange the Waimea vegetable crudité and purple sweet potato chips around the hummus bowl. Place lemon wedges on the platter for guests to squeeze over vegetables or chips if desired.

Serve immediately so chips remain crisp and vegetables are fresh. Leftover hummus can be stored in an airtight container in the refrigerator for up to 3–4 days.