Honoka'a Smoked Taro Hummus (cf) Recipe

Prepare smoked taro

If taro is not cooked, steam or boil peeled diced taro until fork-tender (12–18 minutes). Drain. To impart smoke flavor: lightly char cooked taro in a dry cast-iron skillet over medium-high heat for 2–4 minutes, or use a small handheld kitchen torch to lightly smoke the surface. Allow to cool to warm.

Blend base

In a food processor combine the drained chickpeas, cooled smoked taro, tahini, lemon juice, garlic, smoked paprika, cumin, and 1 teaspoon of sea salt. Pulse 20–30 seconds to break down.

Emulsify and adjust

With the processor running, slowly stream in 3 tablespoons olive oil. Add warm water or reserved chickpea liquid in 1–2 tablespoon increments until the hummus reaches a smooth, spreadable consistency (about 1/2 cup total). Scrape down the bowl as needed.

Season

Taste and add remaining sea salt (total about 1 1/2 tsp) and black pepper. If desired, stir in 1/2 teaspoon toasted sesame oil for a nutty finish. Blend for an additional 10–15 seconds to integrate.

Transfer hummus to a shallow serving bowl, use the back of a spoon to create a shallow well in the center for finishing. Keep at room temperature until serving or chill for up to 24 hours; allow to come to room temperature before serving for best flavor.

Prepare vegetables

Wash and dry all vegetables thoroughly. Trim ends and cut cucumbers in half lengthwise, slice carrots and daikon/jicama into sticks, halve or quarter radishes, and halve peppers removing seeds.

Season and arrange

Lightly toss the vegetable sticks with 1/4 teaspoon sea salt to brighten flavors. Arrange the crudité on a platter around the hummus for dipping. Garnish with cilantro leaves or microgreens.

Slice potatoes

Using a mandoline or very sharp knife, slice purple sweet potatoes very thin (1–2 mm) for crisp chips. Pat slices dry with paper towels to remove surface moisture.

Cook chips (fried method)

Heat 2–3 inches of neutral oil in a heavy pot to 350°F (175°C). Fry potato slices in small batches, stirring gently, until edges curl and centers are crisp, 2–3 minutes per batch. Remove with a slotted spoon to paper towels, season immediately with 1/2 tsp sea salt and optional pepper. OR

Cook chips (baked method)

Preheat oven to 400°F (200°C). Toss potato slices with 2–3 teaspoons neutral oil to lightly coat. Arrange in a single layer on parchment-lined baking sheets. Bake 10–18 minutes, turning once, until edges are crisp and centers are cooked through. Season immediately with salt and pepper.

Let chips cool to room temperature so they crisp fully. Store loosely covered for up to a day; best served the same day.

Spoon the smoked taro chickpea hummus into a shallow serving bowl if not already. Create a shallow well in the center, drizzle 1 tablespoon olive oil over the top, sprinkle with toasted sesame seeds and microgreens or cilantro.

Arrange the Waimea vegetable crudité and purple sweet potato chips around the hummus. Serve with small spoons for scooping and encourage mixing the taro elements into each dip. Leftovers: refrigerate hummus in an airtight container for up to 4 days; bring to room temperature before serving.