taro root is hairy and funky on the outside but pretty swirly wiggly purple and white on the inside. the first time i had taro was in some kind of dessert bun at a friend’s house, but most recently i’ve had them in chip form. eric and i were on vacation last year and we ordered about half the menu at nombe, a freaking delicious izakaya restaurant in the mission district of san francisco (where we also saw a flyer for a staged version of hedwig and the angry inch–we had tickets before dinner was over <3). the taro chips and edamame hummus were amaze, and i knew i needed to make my own version when i saw them in the store. i went with the smallest of the large roots and decided to do a kind of mashed chickpea dip (not quite hummus) to go with them.