- Total Fat
- Total Carbohydrates
Ingredients for 4 people
- 1 potato, peeled
- 1 beetroot bulb, peeled
- 1 swede, peeled
- 400g can chickpeas, rinsed, drained
- 1 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
Preheat oven to 200°C fan forced. Line 3 large baking trays with baking paper.
PREPARE THE POTATO
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.
NEXT THE BEETROOT & SWEDE
Reduce oven temperature to 180°C 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.
MAKE THE PESTO HUMMUS
Meanwhile, process the chickpeas, Pesto Genovese, 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. Drizzle the hummus with a little olive oil, if using, and season. Serve with the vegetable chips.