Hummus Andino Recipe

Prepare chickpeas

If desired, remove skins for extra-silky hummus: pinch each chickpea between fingers and slip off loose skins. This is optional but improves texture.

Place drained chickpeas, tahini, lime juice, 2 tablespoons olive oil, cold water, salt, and ground cumin into a food processor or high-speed blender.

Process 1 minute, scrape down the sides, then process again until mixture is smooth and creamy, about 1–2 more minutes. If too thick, add up to 1–2 tablespoons additional cold water or olive oil to reach desired consistency.

In a small bowl, combine aji amarillo paste and the peeled garlic clove. Mash together with the back of a spoon, or pulse briefly in a mini-food processor with 1 tablespoon water until smooth and spreadable.

Taste the paste and add a pinch of salt if needed. Start by stirring 1 tablespoon of the prepared aji mixture into the hummus base, pulse to incorporate, then taste and add the second tablespoon if you want more heat/fruitiness.

If using frozen edamame: blanch in boiling water 2–3 minutes until bright green and tender, then drain and cool under cold running water. If fresh, blanch similarly. Pat dry.

Reserve about 2 tablespoons of edamame for garnish. Roughly chop the rest and fold gently into the hummus to create a textured, green-speckled hummus. If you prefer a fully smooth hummus with edamame flavor, pulse the edamame with the hummus instead.

Transfer hummus to a shallow serving bowl. Make a shallow well in the center, drizzle remaining 1 tablespoon olive oil over top, sprinkle reserved edamame, arrange thin radish slices around or on top, and finish with a light dusting of smoked paprika (optional) and flaky salt. Serve with lime wedges.

Preheat oven to 375°F (190°C). Stack wonton wrappers and cut each into quarters (or triangles) with a sharp knife or pizza cutter.

Lay wonton pieces in a single layer on a baking sheet lined with parchment. Very lightly brush or spray each piece with neutral oil and sprinkle with fine salt.

Bake 6–8 minutes, rotating the pan halfway through, until edges are golden-brown and crisp. Watch closely — they can brown quickly. Remove and cool; chips will crisp further as they cool.