Baked Veggie Chips with Sundried Tomato Hummus
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Baked Veggie Chips with Sundried Tomato Hummus

Prep Time20 mins
Cook Time2 hrs
Servings: 4 servings
Author: Roche Woodworth

Ingredients

  • For the Hummus:
  • 2 cups • canned chickpeas drained
  • 4 • garlic cloves
  • 2 tbsp • tahini paste
  • 2 tbsp • oil we used the oil from the jarred sundried tomatoes
  • 1/2 • lemon juice
  • 1/4 cup • sundried tomatoes
  • to taste • salt and pepper
  • For the Chips:
  • 1 • beet
  • 1 • large carrot
  • 1 • butternut
  • 1 • sweet potato

Instructions

  • 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.