Photo of Root veg chips with hummus by WW

Root veg chips with hummus

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



1 medium


1 medium

Orange sweet potato (kumara)

1 medium, (180g)


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


3 tsp


1 clove(s), bruised (see tips)

Lemon juice

2 tbs


  1. Preheat oven to 180°C. Line 2 large baking trays with baking paper.
  2. Using a knife or mandolin slicer, thinly slice carrot, parsnip, sweet potato and beetroot. Pat dry with paper towel. Place sliced vegetables, oil and paprika in a large bowl and toss until evenly coated.
  3. Spread vegetables over prepared trays (you may need to cook them in batches). Bake for 16-18 minutes or until crisp and golden. Season with salt and pepper and set aside to cool on a wire rack.
  4. Meanwhile, to make hummus, drain canned chickpeas, reserving liquid. Process chickpeas, capsicum, chilli, pepper, tahini, garlic and lemon juice in a food processor until smooth. If mixture is too thick, you can use a little of the reserved chickpea liquid. Season hummus with salt and pepper. Serve with vegetable chips.


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