Whether you're serving an appetizer to hungry guests or kicking the 3 p.m. slump with an afternoon snack, you can't go wrong with chips and dip. This recipe for miso-edamame hummus with homemade baked sweet potato chips takes the classic combination to a whole new level.
This hummus recipe has a few familiar players, like tahini, garlic, and lemon juice, but it eschews the traditional chickpeas for shelled edamame and invites white miso to the party for an umami-packed dip.
The baked sweet potato chips also get special treatment, as they are tossed with furikake, a Japanese rice seasoning comprised of sesame seeds, seaweed flakes, salt, and sugar.
This is chips and dip, with the volume turned up.
→ Get the Recipe: Miso Edamame Hummus with Baked Furikake Sweet Potato Chips from Fix Feast Flair