Oven baked vegetable chips with creamy pesto hummus

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How to make Oven baked vegetable chips with creamy pesto hummus

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 1:15
  • Total Time : 1:25

Ingredients

  • 1 potato, peeled
  • 1 beetroot blub, peeled
  • 1 swede, peeled
  • 400g can chickpeas, rinsed, drained
  • 190g jar Barilla Pesto Genovese
  • 2 tablespoons tahini
  • 2 garlic cloves, peeled
  • 1-2 tablespoons fresh lemon juice, to taste
  • Olive oil spray
  • Extra virgin olive oil, to serve, optional

Method

  • Step 1 Preheat oven to 220C/200C fan forced. Line 3 large baking trays with baking paper. Use a mandolin or very sharp knife to cut the potato into very thin slices. Pat slices dry with paper towel. Lay in a single layer on one of the lined trays. Spray with oil to coat well. Season. Bake for 30-35 minutes or until golden and crisp. Set aside on the tray to cool completely.
  • Step 2 Reduce oven temperature to 200C/180C fan forced. Use a mandolin or very sharp knife to cut the beetroot and swede into very thin slices. Pat slices dry with paper towel. Lay in a single layer on the remaining lined trays. Spray with oil to coat well. Season. Bake for 35-40 minutes or until crisp and dried. Set aside on the trays to cool completely.
  • Step 3 Meanwhile, process the chickpeas, pesto, tahini and garlic in a food processor until the mixture is smooth. Add the lemon juice to taste. Process until well combined. Season. Transfer to a serving bowl.
  • Step 4 Drizzle the hummus with a little olive oil, if using, and season. Serve with the vegetable chips.

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