Hummus With Sweet Potato Chips
|Canned garbanzo beans||8 Ounce, drained and rinded|
|Plain non fat yogurt||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon, freshly squeezed|
|Chopped parsley||3 Tablespoon|
|Ground cumin||1⁄8 Teaspoon|
|Sweet potato||1 Pound, peeled|
|Light vegetable oil cooking spray||1 Tablespoon|
|Seasoned salt||1 Tablespoon|
Preheat the oven to 300 degrees.
For the hummus, combine the beans, yogurt, lemon juice, pars ley, and cumin in the bowl of a blender.
Press in the garlic and puree until smooth. (This should yield about 1 cup of hummus.)
Thinly slice the sweet potato, using a mandoline slicer.
Lightly spray a nonstick baking sheet twice with the vegetable oil spray and rub the oil evenly over the surface.
Arrange the potato slices on the baking sheet in a single layer and place in the oven.
After 5 minutes, sprinkle about half the seasoned salt over the potatoes.
After another 5 minutes, turn the slices and salt the other side.
When the potatoes have cooked a total of 15 minutes, remove any browned chips.
Flip the uncooked slices and move them to the outer edges of the pan.
It may take another 5 minutes to cook all the chips.
(This should yield about 90 chips.) Serve the hummus in a bowl centered on a large plate, surrounded by sweet potato chips.