This recipe is an excellent alternative to processed potato chips or corn chips you buy at the supermarket. You can easily bake many different vegetables, not only beetroot, so I encourage you to experiment. Sweet potatoes and kale are also great for chips. And believe me, homemade hummus has never been so easy! (you will need a food processor). Often the hummus available in your local supermarket contains preservatives and vegetable oil. None of these ingredients will be used to make your delicious hummus today!

Ingredients

For the chips

• 4 large beetroots washed and thinly sliced

• 2 tbsp extra virgin olive oil

.For the hummus

• 1 ½ cups of cooked chickpeas (soaked overnight) or 1 tin washed and drained.

• 200 g tahini (I like using hulled tahini)

• 2 garlic cloves peeled

• Juice of one lemon

• ½ cup water

• 1 tsp paprika

• extra virgin olive oil to drizzle on top

Preparation

The beetroot chips

• Turn the oven on at 180 C (355 F). Wash the beetroot well and slice them 2-3 mm thick.  Choose an oven tray, cover the base with a light layer of extra virgin olive oil. To use as little oil as possible, add a spoon of oil to the tray and spread it evenly with a paper towel. The paper will soak a lot of the oil, leaving just a thin layer on the tray. Place the sliced beetroot without stacking them and bake for 20 minutes or until crispy and curled.

The hummus

• In your food processor bowl, add the chickpeas, tahini, garlic cloves and lemon juice. Process until it forms a thick paste. While processing, add water to get a creamy consistency. Process well for a few minutes. I use ½ cup of water for this recipe, but if you want it less or more creamy, you can adjust the amount of water to your taste.

• Place hummus in a bowl, sprinkle with paprika and drizzle with extra virgin olive oil.

Notes: Hummus is a great dip and very easy to customise, adding spices for different flavours. I like adding half a teaspoon of cumin or garam masala for a variation in taste, depending on what I have the hummus with.