This photo-inspired dip pairs a smooth tofu and chickpea hummus with crisp potato rounds and fresh toppings. Scoop through the layers while the potatoes are warm for a mix of creamy, crunchy, and tangy in every bite.
Ingredients
Crispy potatoes
- 1 lb (450 g) yellow potatoes, scrubbed
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp fine salt
- 1/4 tsp ground black pepper
Tofu hummus
- 8 oz (225 g) silken tofu, drained
- 1 cup cooked chickpeas, rinsed and drained
- 2 tbsp tahini
- 2 tbsp lemon juice, plus more to taste
- 1 tbsp olive oil
- 1 small garlic clove, peeled
- 1/2 tsp ground cumin
- 1/2 tsp fine salt, or to taste
- 1 to 3 tbsp cold water, only as needed
Toppings
- 1 tsp olive oil
- 2 cups baby spinach
- 1 medium tomato, diced
- 1/4 cup finely chopped red onion
- 1/2 cup sprouts or microgreens, optional
Steps
- Heat oven to 425F (220C). Line two large baking sheets with parchment suitable for that temperature, or lightly oil the sheets.
- Slice the potatoes into even rounds about 1/8 inch (3 mm) thick. Pat thoroughly dry, then toss with the potato olive oil, paprika, garlic powder, salt, and pepper.
- Arrange in a single layer without overlapping. Roast for 25 to 35 minutes, flipping halfway through and swapping the trays between racks, until golden with crisp edges and tender centers. Remove thinner slices as they finish so they do not burn.
- Meanwhile, blend the tofu, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt until smooth. Scrape down the sides as needed. Add the cold water a little at a time only if the mixture is too thick to blend; the hummus should remain thick enough to hold the toppings. Taste and adjust the lemon juice and salt.
- Heat the topping olive oil in a skillet over medium heat. Add the spinach and cook for 1 to 2 minutes, just until wilted. Let any excess liquid evaporate, then take off the heat. Drain excess juice from the diced tomato.
- Spread the tofu hummus in a wide, shallow serving bowl. Layer the warm potato rounds over it, leaving some edges exposed for scooping. Scatter over the spinach, tomato, red onion, and optional sprouts or microgreens.
- Serve immediately, while the potatoes are still crisp. Use a spoon to scoop up all the layers, or serve with extra vegetables or pita for dipping.
Notes
- This recipe is inspired by the photograph; the quantities and seasoning are a suggested way to recreate the dish.
- Keep the potato slices evenly thin and give them space on the trays for better browning.
- For a milder onion topping, soak the chopped onion in cold water for 10 minutes, then drain and pat dry.
- Prepare the hummus ahead and refrigerate in a covered container. Roast the potatoes and assemble just before serving so they do not soften in the dip.
- When increasing the servings, use extra trays or roast in batches rather than crowding the potatoes.