Oven Baked Vegetable Chips With Pesto Hummus
Ingredients
Serves 4
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 |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Preheat oven to 200°C fan forced. Line 3 large baking trays with baking paper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Transfer to a serving bowl. Drizzle the hummus with a little olive oil, if using, and season. Serve with the vegetable chips.

Pesto alla Genovese
Pesto Genovese – made with 100% Italian basil and PDO Parmigiano Reggiano. Only the best ingredients can bring you the true taste of Italy. Prepared without preservatives, this combination of 100% Italian Basil, and the authentic taste of PDO Parmigiano Reggiano, will bring a burst of flavour to your pasta dish.
- Pack size 190
- Range Pesto