Veggie Chips with Hummus Dip is the perfect snack that beautifully combines crunch, flavor, and nourishment in every bite. A colorful medley of root vegetables—like sweet potatoes, beets, carrots, and zucchini—are thinly sliced, lightly seasoned, and baked (or air-fried) until crisp and golden. Paired with a creamy, garlicky hummus dip, this snack is both wholesome and satisfying, making it an ideal choice for health-conscious eaters who don’t want to compromise on taste.

Unlike regular potato chips, these veggie chips deliver a delightful balance of sweet, earthy, and savory notes, while the hummus adds a rich, tangy, and nutty flavor that complements them perfectly. It’s a treat for your taste buds—and your body too!

Why I Love This Recipe

I absolutely love this recipe because it offers a guilt-free snacking experience that feels indulgent yet nourishing. Every crisp chip has its own unique flavor and texture, and when dipped into smooth hummus, it’s simply irresistible. What I love most is the versatility—these chips can be customized with your favorite vegetables and seasonings, and the hummus can be flavored in endless ways.

It’s also a beautiful, vibrant dish that looks stunning on any table—perfect for parties, picnics, or even movie nights. Plus, it’s vegan, gluten-free, and packed with nutrients like fiber, vitamins, and healthy fats.

Why It’s a Must-Try Dish

This dish is a must-try because it proves that healthy snacking can be both delicious and exciting. It’s crunchy, flavorful, and deeply satisfying—without relying on processed ingredients or deep frying. Making veggie chips from scratch allows you to control the salt, oil, and flavoring, while the homemade hummus adds a creamy, protein-rich element that keeps you full longer.

Whether you’re looking for a nutritious snack, a fun appetizer, or a side for your lunch, this combination of crispy veggies and smooth hummus delivers it all.

Recipe Overview

• Preparation Time: 25 minutes
• Cooking Time: 25 minutes
• Total Time: 50 minutes
• Servings: 4 servings
• Calories: Approximately 230 kcal per serving
• Course: Snack / Appetizer
• Cuisine: Mediterranean-Inspired

Ingredients

For the Veggie Chips:

• 1 medium sweet potato, thinly sliced
• 1 medium beetroot, thinly sliced
• 1 large carrot, thinly sliced
• 1 medium zucchini, thinly sliced
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)

For the Hummus Dip:

• 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
• 3 tablespoons tahini (sesame paste)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 1 clove garlic, minced
• ¼ teaspoon ground cumin
• Salt, to taste
• 2–3 tablespoons cold water (for consistency)
• Paprika and olive oil, for garnish

Directions

Step 1: Prepare the Vegetables

1. Wash and peel (if needed) all vegetables.
2. Using a mandoline slicer or a sharp knife, slice them into very thin rounds (about 1/16 inch thick).
3. Pat dry the slices with a paper towel to remove excess moisture.

Step 2: Season the Chips

1. Place the vegetable slices in a bowl.
2. Drizzle with olive oil, salt, pepper, and paprika.
3. Toss well until evenly coated.

Step 3: Bake the Veggie Chips

1. Preheat oven to 375°F (190°C).
2. Line baking sheets with parchment paper.
3. Arrange slices in a single layer, making sure they don’t overlap.
4. Bake for 20–25 minutes, flipping halfway through, until crisp and lightly browned.
5. Watch closely—thin slices can brown quickly!
6. Remove and let them cool completely to crisp up.

Step 4: Make the Hummus Dip

1. In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt.
2. Blend until smooth.
3. Add cold water gradually, one tablespoon at a time, until the hummus reaches your desired creamy consistency.
4. Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika.

Step-by-Step Summary

1. Slice and dry the vegetables.
2. Season them lightly.
3. Bake or air-fry until crisp.
4. Blend hummus ingredients until smooth.
5. Serve chips with hummus for dipping.

How to Serve

Serve the veggie chips on a platter with a bowl of hummus in the center. Garnish with a drizzle of olive oil and a pinch of paprika for color.

You can also:

• Add sliced cucumbers, cherry tomatoes, or pita chips to the platter for variety.
• Serve as an appetizer, healthy party snack, or picnic side.

Recipe Tips

• Use a mandoline slicer: This ensures evenly thin slices that crisp up perfectly.
• Don’t overcrowd the baking sheet: Spread out the slices to allow even baking.
• Keep an eye on them: Different veggies bake at different speeds; remove each batch when done.
• Dry vegetables thoroughly: Moisture prevents crisping.
• Add flavors: Try garlic powder, rosemary, or chili flakes for a flavor boost.

Recipe Variations

1. Air Fryer Veggie Chips: Air fry at 350°F (175°C) for 8–10 minutes, shaking the basket halfway.
2. Parmesan Herb Chips: Sprinkle grated Parmesan and dried herbs before baking.
3. Spicy Chips: Toss with cayenne or chili powder for a kick.
4. Avocado Hummus: Add one ripe avocado to your hummus for extra creaminess.
5. Roasted Red Pepper Hummus: Blend roasted red peppers into the hummus for a smoky twist.
6. Beetroot-Only Chips: Make an all-red version for a striking visual snack.

Freezing and Storage

• Veggie Chips:
  • Store in an airtight container at room temperature for 2–3 days.
  • To re-crisp, bake at 325°F (160°C) for 3–5 minutes.
  • Not ideal for freezing—texture changes.
• Hummus:
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Freeze for up to 2 months; thaw overnight in the fridge and stir before serving.

Special Equipment Needed

• Mandoline slicer or sharp knife
• Baking sheets
• Parchment paper
• Food processor or blender
• Mixing bowls

FAQ

Q1: Can I use canned chickpeas for the hummus?
Yes! Rinse them thoroughly to remove excess salt and improve flavor.

Q2: How do I make the chips crispier?
Slice them thinly, pat dry well, and avoid overcrowding on the tray.

Q3: Can I use frozen vegetables?
It’s not recommended—fresh veggies yield better texture and flavor.

Q4: Can I make the hummus without tahini?
Yes, substitute with peanut butter, almond butter, or extra olive oil for creaminess.

Q5: Are these chips gluten-free?
Yes! This recipe is naturally gluten-free and vegan.

Conclusion

Veggie Chips with Hummus Dip is more than just a snack—it’s a celebration of flavor, texture, and health in one beautiful bowl. The crispiness of baked vegetables paired with the creamy smoothness of homemade hummus creates a delightful balance that’s both indulgent and nourishing.

Perfect for parties, picnics, or solo snacking, this dish proves that healthy eating doesn’t have to be boring. It’s colorful, crunchy, and absolutely crave-worthy—once you make it, you’ll never want store-bought chips again!