Beetroot hummus with kumara crisps
A much healthier take on chips and dip, this dish combines crispy golden sweet potato chips with a flavour-packed homemade beetroot hommus.
- 15 mins preparation
- 45 mins cooking
- Serves 4
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Ingredients
Beetroot hummus with kumara crisps
- 1/2 bunch (250g) baby beetroot
- 600 gram kumara (sweet potato), peeled
- 3 teaspoon olive oil
- 425 gram can chickpeas, drained, rinsed
- 2 tablespoon lemon juice
- 2 tablespoon tahini
- 1 clove garlic, chopped
- 2 tablespoon hot water
- 2 tablespoon light sour cream
Method
Beetroot hummus with kumara crisps
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1Preheat oven to 200°C (180°C fan-forced). Trim beetroot, leaving 2cm stem. Wrap each in foil, place on a baking tray. Roast 40-45 minutes, until tender when pierced with a skewer. Cool.
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2Meanwhile, using a vegetable peeler, cut kumara lengthways into ribbons. Place in a large bowl with oil and toss to coat. Place on greased baking trays in a single layer. Bake 15 minutes, until golden and crisp.
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3Meanwhile, wearing disposable gloves, peel beetroot, then roughly chop. Place beetroot, chickpeas, lemon juice, tahini, garlic and hot water into a food processor. Process until smooth, adding a little extra hot water if needed. Stir in sour cream.
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4Serve hummus with kumara crisps.
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