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Veggie Chips with Hummus Dip

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Appetizers
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Prepare the Vegetables : Wash and peel (if needed) all vegetables. Using a mandoline slicer or a sharp knife, slice them into very thin rounds (about 1/16 inch thick). Pat dry the slices with a paper towel to remove excess moisture.
  • Step 2: Season the Chips :Place the vegetable slices in a bowl. Drizzle with olive oil, salt, pepper, and paprika. Toss well until evenly coated.
  • Step 3: Bake the Veggie Chips : Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Arrange slices in a single layer, making sure they don’t overlap. Bake for 20–25 minutes, flipping halfway through, until crisp and lightly browned. Watch closely—thin slices can brown quickly! Remove and let them cool completely to crisp up.
  • Step 4: Make the Hummus Dip : In a food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth. Add cold water gradually, one tablespoon at a time, until the hummus reaches your desired creamy consistency. Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika.