At one point in my travels, I worked as a nanny for a sweet family, whose mother was obsessed with getting veggies into her kids. I guess there are worse things, right? She was always trolling the web, searching through various blogs, paging through cookbooks, and I have to say, she rocked it. Those two kids were probably getting more veggies than me, and that’s pretty much all I eat!
One of the healthy snacks I made for the kids on a weekly basis was hummus. After some experimenting on my own, I came to love this one. It’s perfect for munching during Thursday night, Saturday, Sunday, and Monday night football.
In this variation, I decided to make my own root vegetable chips, which are super easy and actually taste great.You’ll need a mandolin to get them nice and thin, I found one at Bed Bath and Beyond for $10. While vegetables for dipping are of course the obvious choice for this hummus, also try it on an egg sandwich with spinach, avocado and bacon. Or smear a thick spread on veggie burgers with roasted red peppers. It can basically replace mayo on any sandwich, or even give a fun twist to black bean quesadillas.
Here’s what I use for about 2 cups of hummus:
1 can Chickpeas, rinsed
1 lemon zested + juiced
2 Garlic cloves
2 tablespoons Tahini
1 Shallot, roasted
1 handful fresh Basil
1/2 cup Olive oil + more if needed
Root Vegetable Chips – yields about 2-3 cups cooked chips
2 Beets, large
1/2 Sweet Potato, large
1 Purple potato
2 tablespoons Olive oil
Preheat your oven to 350 degrees. Set your mandolin to 1/8 or 1/16, and carefully slice your veggies. Large ones work best since they will shrink when baked. Toss in a large bowl with olive oil and spread in a single layer on a parchment paper-lined cookie sheet. They will take up two pans. Place on the middle racks of the oven for 30 minutes, rotating the trays halfway through so that the veggies brown evenly. You do want them to brown otherwise you will have floppy chips.
After you put those in the oven, peel the shallot, drizzle with olive oil and wrap in foil and put it in the oven with the chips. While those are cooking, drain and rinse the chickpeas and pour into your food processor, along with all the spices, basil, tahini, and garlic. Zest the lemon, and then juice and add to the mix. The shallot should be done after about thirty minutes, carefully open the packet and add to the food processor as well. Drizzle in the olive oil as you blend until it is smooth and creamy.
Sprinkle the chips with salt right when they come out of the oven and serve after they cool. They are crispiest when fresh!