Root veg crisps with houmous
Sweet potato(es), raw
1 whole, small
1 teaspoons, level
1 can(s), large, drained
Karyatis Roasted Red Peppers (in brine)
150 g, drained
Chilli, Green or Red
½ teaspoons, level
Tahini paste (Sesame paste)
Lemon Juice, Fresh
- Make the crisps. Preheat the oven to 180°C, fan 160°C, gas mark 4. Trim the veg, then slice very thinly using a knife or a mandoline. Pat dry with kitchen paper, then put in a bowl with the oil and paprika. Mix everything together until evenly coated.
- Lay the crisps on two lined baking trays (you will need to do this in batches) and bake for 16-18 minutes, or until crisp and golden. Some of the veg will cook quicker than others, depending on size, so keep an eye on them and remove them as they’re done. Season and leave to cool on a wire rack.
- Meanwhile, for the houmous, drain the chickpeas and reserve the liquid. Blitz the chickpeas with the remaining ingredients in a food processor – if the mixture is too thick, you can loosen it with a little of the reserved water. Season to taste.
- Serve the houmous with the crisps for dipping.