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Hummus with Popped Crisps

Serves 8
This terrifically healthy snack features an easy, uniquely tasty white bean and miso hummus. Great for entertaining, you can make and refrigerate the hummus up to 3 days ahead.
Ingredients
  • 1 (15-ounce) can no-salt-added cannellini beans drained and rinsed
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoon tahini
  • 1 tablespoon white miso
  • 32 Engine 2 Plant-Strong Sweet Potato & Cinnamon Popped Crisps
  • 2 teaspoons toasted sesame seeds
  • 1/4 teaspoon crushed red chile flakes
Method

Combine beans, lemon juice, tahini and miso in a food processor and process until very smooth.

Transfer the mixture to a piping bag fitted with a wide tip and pipe about 2 teaspoons on each crisp. Sprinkle with sesame seeds and chile flakes. (Alternatively, serve hummus as a dip; transfer it to a bowl and sprinkle with sesame seeds and chile flakes, and serve crisps alongside.)

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (15-ounce) can no-salt-added cannellini beans drained and rinsed
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoon tahini
  • 1 tablespoon white miso
  • 32 Engine 2 Plant-Strong Sweet Potato & Cinnamon Popped Crisps
  • 2 teaspoons toasted sesame seeds
  • 1/4 teaspoon crushed red chile flakes