Root veg chips with hummus
Orange sweet potato (kumara)
1 medium, (180g)
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
1 clove(s), bruised (see tips)
- Preheat oven to 180°C. Line 2 large baking trays with baking paper.
- 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.
- 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.
- 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.