Photo of Root veg chips with hummus by WW

Root veg chips with hummus

2
1
1
SmartPoints® value per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
12
Difficulty
Easy
These crunchy baked vegetable crisps go perfectly with freshly made hummus that tastes better than any store-bought version.

Ingredients

Carrot(s)

1 medium

Parsnip

1 medium

Orange sweet potato (kumara)

1 medium, (180g)

Beetroot

1 medium

Olive oil

3 tsp

Smoked paprika

1 tsp

Chickpeas, canned, rinsed, drained

1 can(s), 400g size can, (1x400g can)

Roasted capsicum, not in oil

150 g, drained

Fresh red chilli

1 whole, deseeded, finely chopped

Cayenne pepper, ground

½ tsp

Tahini

3 tsp

Garlic

1 clove(s), bruised

Lemon juice

2 tbs

Instructions

  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.

Notes

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.