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Oven-baked vegetable chips with creamy pesto hummus
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Try crispy oven-baked veggie chips with a side of luscious pesto hummus for a guilt-free snack!
Ingredients:
  • 1 potato, peeled
  • 1 beetroot blub, peeled
  • 1 swede, peeled
  • 400g can chickpeas, rinsed, drained
  • 190g jar Pesto Genovese
  • 48.00 gm tahini
  • 2 garlic cloves, peeled
  • 1-42.00 gm fresh lemon juice, to taste
  • Olive oil spray
  • Extra virgin olive oil, to serve, optional
Instructions:
  • - Preheat the oven to 220C/200C fan forced and line 3 large baking trays with baking paper. - Use a mandolin or a sharp knife to thinly slice the potato. Pat the slices dry with paper towel. - Arrange the slices in a single layer on one of the lined trays, then spray them generously with oil and season. - Bake for 30-35 minutes until golden and crispy. - Let them cool completely on the tray.
  • Preheat oven to 200C/180C fan forced. Slice beetroot and swede thinly using a mandolin or sharp knife. Pat dry with paper towel, arrange on lined trays in a single layer. Coat with oil, season, and bake for 35-40 minutes until crispy. Allow to cool on trays before serving.
  • Combine chickpeas, pesto, tahini, and garlic in a food processor and blend until smooth. Adjust the lemon juice to your preference, then blend until fully combined. Season with salt and pepper and transfer to a serving bowl.
  • Drizzle a touch of olive oil over the hummus, if desired, and season to taste. Enjoy with the vegetable chips.

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