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Photo of Root veg chips with hummus by WW

Root veg chips with hummus

1 - 2
PersonalPoints™ per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
12
Difficulty
Easy
Eat the rainbow in this colourful selection of crispy veggie chips, served with a slightly spicy hummus for an extra tasty treat!

Ingredients

Carrot(s)

1 medium

Parsnip

1 medium

Orange sweet potato (kumara)

1 medium, (180g)

Beetroot

1 medium

Olive oil

1 tbs

Smoked paprika

1 tsp

Canned chickpeas, rinsed and drained

1 400g can, reserving liquid

Roasted capsicum, not in oil

150 g, drained

Fresh red chilli

1 whole, deseeded, finely chopped

Ground cayenne pepper

½ tsp

Tahini

3 tsp

Garlic

1 clove(s), bruised (see tips)

Lemon juice

2 tbs

Instructions

  1. Preheat oven to 200°C. Line 2 large baking trays with baking paper.
  2. Using a vegetable peeler or mandoline slicer, thinly slice carrot and parsnip lengthways into long, thin strips, then cut sweet potato and beetroot into thin slices. Pat dry with paper towel. Transfer all vegetable slices to a large bowl. Add oil and paprika and toss to coat evenly.
  3. Spread vegetable slices in single layers over prepared trays (you will need to cook them in batches). Season with salt and pepper. Bake for 18–20 minutes, turning halfway through, until crisp and golden (see tips). Transfer to a wire rack to cool.
  4. Meanwhile, to make hummus, process chickpeas, roasted capsicum, chilli, cayenne pepper, tahini, garlic and lemon juice in a food processor until smooth. If mixture is too thick, add a little of the reserved chickpea liquid.
  5. Transfer hummus to a bowl and season with salt and pepper. Serve with vegetable chips.

Notes

TIP: Some vegetable slices will cook quicker than others, so keep an eye on them and remove from trays as soon as they are done. To bruise garlic, press on it firmly with the flat side of a large knife and remove papery skin.