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Photo of Root veg crisps with houmous by WW

Root veg crisps with houmous

4
Points® value
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Easy
These crunchy baked vegetable crisps go perfectly with this freshly made houmous that tastes better than any store-bought version.

Ingredients

Carrots, raw

1 medium

Parsnip, raw

1 medium

Sweet potato, raw

150 g

Beetroot

1 individual, small

Vegetable Oil

1 tablespoon(s)

Paprika

1 teaspoon(s), level

Chickpeas, cooked

1 can(s), large, drained

Karyatis Roasted Red Peppers in Brine

150 g, drained

Chilli, green or red

1 individual

Cayenne Pepper

½ teaspoon(s), level

Tahini paste (sesame paste)

1 tablespoon(s)

Garlic

1 clove(s)

Lemon Juice, Fresh

15 ml

Instructions

  1. Make the crisps. Preheat the oven to 180°C, fan 160°C, gas mark 4. Trim the veg, then slice very thinly using a knife or a mandoline. Pat dry with kitchen paper, then put in a bowl with the oil and paprika. Mix everything together until evenly coated.
  2. Lay the crisps on two lined baking trays (you will need to do this in batches) and bake for 16-18 minutes, or until crisp and golden. Some of the veg will cook quicker than others, depending on size, so keep an eye on them and remove them as they’re done. Season and leave to cool on a wire rack.
  3. Meanwhile, for the houmous, drain the chickpeas and reserve the liquid. Blitz the chickpeas with the remaining ingredients in a food processor – if the mixture is too thick, you can loosen it with a little of the reserved water. Season to taste.
  4. Serve the houmous with the crisps for dipping.

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