Turnip and beetroot chips with hummus

60 min
2 friends
easy
very cheap
Dinner

Ingredients

  • ¼ medium-size turnip
  • ¼ medium-size beetroot
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon paprika and turmeric
  • 1 teaspoon rosemary
  • 200g boiled cannellini beans
  • 1 tablespoon sesame paste
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon tamari
  • Salt to taste

Method

Turnip and beetroot crisps:

  • Wash and peel the turnip and beetroot. Slice them thinly using a vegetable slicer.
  • Season the slices with the mix of spices and oil and leave for half an hour.
  • Spread the slices in a baking dish with parchment paper, do not let them overlap. Bake at 200° in a convection oven for 15 minutes, turning them one by one, and bake until they turn golden and crunchy.
  • When they are ready, add salt to taste.

Cannellini bean hummus:

  • In a blender, add the cannellini beans, sesame paste, lemon juice, and tamari.
  • Blend them together to have a creamy mixture. Serve with toasted bread (croutons).
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