Healthy Eats

February 10, 2020
Ube Hummus With Labanos Chips


Makes 6 to 10 servings
Preparation and cooking time: 1 hour


Ube Hummus:
500 grams ube, boiled and peeled and chopped in cubes
1 can chick peas (370g), peeled
¼ cup sesame seeds, lightly roasted, salted and ground
1 tablespoon sesame oil
½ cup plain yogurt
1 teaspoon garlic, grated
2 tablespoons coconut oil
1/3 cup coconut cream
Salt, to taste
Ground white pepper, to taste
1 tablespoon chopped parsley
¼ teaspoon cayenne pepper
1/4 teaspoon cumin
2 pieces lemon wedges

Labanos Chips:
2 pieces Labanos, large and peeled
2 tablespoons vegetable oil
½ teaspoon garlic powder
Salt, to taste
Ground black pepper, to taste


Ube Hummus:

1. Place all ingredients in a blender/ food processor, except for the cayenne pepper and chopped parsley
2. Pulse everything together to create a paste pour into a serving bowl and garnish with cayenne pepper, cumin and chopped parsley and a drizzle of olive oil. Garnish with lemon wedges on the side so they can squeeze juice
3. Serve with Labanos chips

1. Using a mandoline slicer, slice the labanos into thin chips and pat dry. Place in a bowl.
2. Drizzle vegetable oil and garlic powder over the chips and season with salt and pepper. Toss until everything is coated.
3. Spread the chips in one layer on a baking sheet, making sure none of the chips are overlapping. Bake at 120°C until golden and crispy.