Veggie Chips with Hummus
Crispy veggie chips are made from fresh zucchinis, carrots, and beetroot, served alongside a creamy and flavorful homemade hummus that carries the essence of garlic and tahini. This delightful snack is not only healthy but also incredibly satisfying.
Pasos
- 1
Preheat the oven to 200°C 200 °C · 392 °F · Gas 6 · Fuego medio (400°F 204 °C · 400 °F · Gas 6 · Fuego alto).
- 2
Wash and peel the zucchinis, carrots, and beetroot, then slice them thinly using a mandoline or knife.
- 3
In a bowl, toss the sliced veggies with olive oil and salt until evenly coated.
- 4
Spread the veggie slices on a baking sheet in a single layer.
- 5
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until crispy and golden.
- 6
While the chips are baking, prepare the hummus: rinse and drain the chickpeas.
- 7
In a food processor, combine chickpeas, tahini, minced garlic, lemon juice, and a pinch of salt. Blend until smooth.
- 8
If the hummus is too thick, add a little water to achieve desired consistency.
- 9
Serve the crispy veggie chips with a generous side of hummus and sprinkle paprika on top for extra flavor.
