This is a perfect replacement for typical hummus and pita chips to serve during winter, but feel free to make it anytime. Wow your guests by mixing things up and serving sweet potato hummus with freshly baked zucchini chips for dipping. Everyone will love the new idea and the great taste.

Oh, and be prepared to share the recipe!


Hummus:                                                               Zucchini Chips:

1 40oz can sweet potatoes, drained                      1 large zucchini, sliced thin 

2 tablespoons garlic, minced                                  2 tablespoons olive oil 

1 tablespoon olive oil                                               Sea salt to taste 

Salt to taste 

1 lime, juiced 

½ cup water 

Preparation Instructions:


Place all hummus ingredients into food processor and pulse until well combined and smooth 

Add water only if mixture is too thick 

Zucchini Chips:

Preheat oven to 250 degrees and line baking sheet with parchment paper 

Use a slicer or knife to cut zucchini into thin even disks

Place zucchini discs on line baking sheet and press with a paper towel to remove any moisture

Brush olive on each disc and sprinkle lightly with sea salt 

Bake for 1 ½ hours until golden brown and crispy

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