Organic Taro Hummus Recipe

Prepare taro

If using raw taro, peel and cut into 1-inch cubes. Steam or simmer in lightly salted water until tender when pierced with a fork, about 15–20 minutes. Drain well and let cool slightly. If using pre-cooked taro, ensure it's warmed to room temperature and mashed lightly.

Blend base

In a food processor, combine the cooked taro, drained chickpeas, tahini, lemon juice, garlic cloves, ground cumin, sea salt, and black pepper. Pulse to break down ingredients, then process continuously until mixture becomes smoother.

Adjust texture

With the processor running, drizzle in the 2 tablespoons of olive oil. Add the ice water or reserved chickpea liquid 1 tablespoon at a time until the hummus reaches a smooth, creamy consistency (about 2–3 tablespoons total). Scrape down the bowl as needed to ensure even blending.

Taste and finish

Taste and adjust seasoning with additional salt, lemon juice, or cumin as desired. Process another 10–15 seconds to integrate adjustments. Transfer the hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center for garnishes.

Arrange garnishes: scatter the thinly sliced Ho Farms cucumber and halved cherry tomatoes evenly over the surface of the hummus, leaving some exposed edges for presentation.

Add olives: distribute the halved olives across the hummus, concentrating a few in the center well for visual contrast.

Finish: drizzle the reserved 1 teaspoon of extra-virgin olive oil over the hummus. Sprinkle the chopped parsley and dust lightly with sumac or smoked paprika for color and a hint of brightness.

Serve with chips: place Moloka'i sweet potato chips alongside or partially leaning into the hummus bowl for dipping. Provide extra cucumber slices and tomatoes on the side if desired.

Storage: Refrigerate any leftover hummus in an airtight container for up to 3 days. Keep chips separate to maintain crispness.