Ingredients
For 1 person:
Root vegetable oven chips:
1 sweet potato, washed well
1 large carrot, washed well
½ small pumpkin, washed well
Olive oil for roasting
Sea salt + black pepper
Rosemary, dry
Pink pepper corns
Beetroot hummus:
200 ml (130 g) cooked chickpeas (half a tin, or home cooked)
75 ml (50 g) cooked, roughly chopped beetroot
Juice of ½ lime or ¼ lemon
1/4 teaspoon sea salt
1 pinch rosemary, dry
black pepper to taste
1 pinch chili flakes (optional)
1 pinch garlic granules or powder (optional)
½ tsp coconut palm nectar or maple syrup (optional)
100 ml water
1½ tbsp tahini
Instructions
Root vegetable oven chips*:
Line an oven tray with baking paper and pre-heat your oven to 180ºC.
Cut the sweet potato and carrots in chips-shape. Scrape out the seeds of the pumpkin and cut in half moon shapes.
The beetroot is for the Beetroot Hummus recipe. Cut in 3 cm chunks and set aside. You can use pre-cooked beetroot if you can’t find fresh. If using pre-cooked, skip the roasting step.
Place all vegetables apart from the beetroot in a big mixing bowl. Add olive oil, salt, pepper and rosemary to taste, and just a few pink pepper corns.
Cover the bowl with a plate and give everything a good shake to coat the vegetables.
Spread the vegetables on the oven tray and make sure they don’t overlap each other – this will make them roast better.
Finally, make a little space on the tray and add the beetroot, drizzled in some olive oil. Keeping it separate makes it easy to remove later for the hummus, and it won't colour the rest of the vegetables.
Roast for 30-40 minutes, depending on your oven. The chips are ready when they start getting a little charred at the edges.
Let cool under a sheet of baking paper. Reserve the beetroot to make the hummus.
Beetroot hummus:
Place all ingredients apart from the tahini in a blender, or use a stick blender to blend to a smooth consistency.
Add the tahini and blend again until the hummus is very smooth and creamy.
I like to line my Monbento box with baking paper before filling it with oven chips. It looks cute and because the chips are a little oily, it makes it easier to clean the box afterwards.
Serve the chips with the hummus and a green salad. The hummus works beautifully both as a dip for the chips and as a salad topping!
Shiso Delicious
*Peeling optional
