Preheat the oven to 200ºF/100ºC.
Use a mandolin to slice the veggies approximately 1/4”/4mm thick. They need to be cut thicker than you’d expect or they will disintegrate once dried.
Arrange the chips on lined baking sheets and pop in the oven for approximately 2-2.5 hours.
While the chips bake, throw all the ingredients for the hummus in a food processor and blitz until smooth.
Once the chips are baked and cooled, serve it up!
We added some of the sundried tomato oil on top of the hummus and a sprinkle of paprika.