Fire-Roasted JalapeñO Hummus With Turnip And Beet Chips Recipe

Name: Fire-Roasted JalapeñO Hummus With Turnip And Beet Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can chickpeas 15 ounces, drained except for about 1 tablespoon of the liquid; 2 cloves garlic roasted; 1 tablespoon lemon juice; 1/4 cup tahini sesame paste; 1 jalapeno roasted; 3 Sriracha squirts, optional; salt to taste; turmeric; paprika; olive oil; 1 golden beet large; 1 turnip large; 1/4 cup olive oil; salt to taste; 2 tablespoons garlic powder

Servings: persons

1 can chickpeas 15 ounces, drained except for about 1 tablespoon of the liquid
2 cloves garlic roasted
1 tablespoon lemon juice
1/4 cup tahini sesame paste
1 jalapeno roasted
3 Sriracha squirts, optional
salt to taste
turmeric
paprika
olive oil
1 golden beet large
1 turnip large
1/4 cup olive oil
salt to taste
2 tablespoons garlic powder

1
Start by making the chips. Preheat oven to 415 degrees (and if you have a convection option on your oven, I recommend using it!). Slice turnip and beet thinly (peel on or off...I leave the peels on), place all slices in a plastic bag (I just use the plastic produce bags from the produce section of the store), drizzle in olive oil, add your salt and garlic powder, and shake it like Shake N Bake! Lay roots flat on a lightly-oiled cookie sheet (or two) and bake in the oven to desired crip level, between 11 and 15 minutes. The thicker slices will likely need to be turned over if they're not getting crispy within 10 minutes or so.
2
While the chips are baking, make the hummus. Wrap the cloves of garlic in foil. Using tongs, roast the jalapeno and wrapped garlic over a flame (I used my gas stove) until the flesh is blackened, soft and hot. When cool enough to handle, remove the stem and seeds from the jalapeno. Place all ingredients (including jalapeno flesh) in a blender or food processor, and blend until ingredients are combined and there are no more chunks. You may need to use a rubber spatula to stir around the ingredients in order to blend them well. Spoon hummus into a serving bowl. Drizzle olive oil on top and sprinkle paprika and turmeric. Serve with beet and turnip chips.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 can chickpeas 15 ounces, drained except for about 1 tablespoon of the liquid, 2 cloves garlic roasted, 1 tablespoon lemon juice, 1/4 cup tahini sesame paste, and more.

Yes, Fire-Roasted JalapeñO Hummus With Turnip And Beet Chips falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fire-Roasted JalapeñO Hummus With Turnip And Beet Chips

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