Dees Houmous with Root Veg Crisps and Crudites
found in Mains - Vegetarian
 | 5 SPs |  | Vegetarian |  | Vegan |  | Nut Free |  | Gluten Free |  | Dairy Free |
|
Prep: 15 minutes
Cook: 1 hour
Difficulty:
Moderate
An excellent dish, perfect for parties and other events as a vegetarian option.
Ingredients
- 1 red chilli, deseeded and finely chopped
- 1⁄2 lemon, juice of
- 1 carrot
- 1 parsnip
- 1 sweet potato
- 1 beetroot
- 1 tbsp vegetable oil
- 1 tsp smoked paprika
- 400g chickpeas
- 150g roasted red pepper(s), drained
- 1⁄2 tsp cayenne pepper
- 1 tbsp tahini
- 1 garlic clove, peeled and bruised
For The Houmous
Directions
1
Make the crisps. Preheat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Trim the veg, then slice very thinly using a knife or a mandolin. Pat dry with kitchen paper then pop in a bowl with the oil and paprika. Mix it all together until evenly coated.
2
Lay the crisps on lined baking trays and bake in the oven 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 as and when theyre done. Season well 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 with salt and freshly ground black pepper.
4
Serve the houmous with the crisps.
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