Root Vegetable Chips With Roasted Carrot Hummus

from Joanne Weir

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Root Vegetable Chips With Roasted Carrot Hummus
Serves 6
Featured in Joanne Weir Gets Fresh

Root Vegetable Chips
Watermelon Radish or large red radishes
Red beets
Yellow beets

Peel the vegetables. Using a mandolin, slice each raw vegetable into paper-thin slices. Place in a large bowl of ice water for 15 minutes. Remove from the water and dry on towels.

Roasted Carrot Hummus
Makes about 1 1/4 cups

3 large carrots, about 12 ounces, roughly cut into 1-inch pieces Kosher salt 1 1/2 tablespoons extra virgin olive oil 2 tablespoons tahini (sesame paste), well stirred 1 teaspoon light brown sugar 1/2 teaspoon ground cumin Pinch crushed red chili pepper, or to taste 2 to 4 tablespoons water Instructions

Heat up the oven to 375°F.
Place the carrots, salt, and olive oil on a large piece of foil or parchment paper. Toss together. Wrap them up and seal the edges so the steam doesn’t escape. Bake in the oven until tender, 30 to 40 minutes. Open the paper and continue to roast for 5 minutes. Remove from the oven and cool completely.
Add the carrots to the food processor with the remaining ingredients except for the water. Process until smooth, scraping down the sides of the bowl. Add water if needed to make a thick dip the consistency of hummus. Season with salt.
This will keep in the refrigerator for a few days.

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